Baking powder and baking soda are fundamental leavening agents in baking, but they are often confused. This topic aims to clarify the differences between these two ingredients, how they work, and when to use each one. We will discuss their chemical properties, the role they play in recipes, and common baking scenarios that call for one over the other. Whether you're a novice baker or looking to refine your baking knowledge, understanding these differences is crucial for achieving the perfect rise and texture in your baked goods. Join the discussion to learn more, share your insights, and improve your baking skills.
Can someone explain the difference between baking powder and baking soda?
I use baking powder for cakes and baking soda for cookies. Works well for me.
Baking soda is a base that needs an acid to activate, while baking powder contains both an acid and a base.
Baking soda gives a stronger rise, but you need to use it immediately after mixing the batter.
