The Difference Between Baking Soda and Baking Powder
Everything you need to know about the difference between baking soda and baking powder. Plus, helpful tips for substitutions, how to test them for freshness, and so much more!
Have you ever wondered what in the world is the difference between baking soda and baking powder? While the two have similar names, they are actually quite different!
Since they’re commonly used in baking, it’s good to understand the difference between them. So today, I’m sharing everything you need to know about these two ingredients, including how to use them in recipes, how you test them to see if they’re still fresh, and how to substitute one for the other!
If you love the science behind baking, this is one post that I think you’ll find incredibly helpful!
What Is Baking Soda?
Baking soda, also known as sodium bicarbonate or bicarbonate of soda, is a chemical compound that when mixed with an acid creates carbon dioxide. When baking soda is combined with an acid in baked goods, the small bubbles from the carbon dioxide gas are trapped inside the batter and that’s what helps them rise.
In other words, when it’s combined with an acidic ingredient in baking it helps to lift baked goods. Some common acidic ingredients that you’ll see used alongside baking soda are lemon juice, vinegar, buttermilk, brown sugar, sour cream, or molasses.
Keep in mind that if you use too much baking soda in a recipe or there’s not enough acid in your batter, the finished product can have a metallic taste. Baking soda also helps to create a beautiful brown color on baked goods like homemade pancakes.
How much should you use in a recipe?
The amount you’ll want to use will vary depending on the recipe, but a good rule of thumb is to use about 1/4 teaspoon per cup of flour.
How do you tell if it’s still fresh?
To test your baking soda, add 1/4 teaspoon to 1 tablespoon of fresh lemon juice or vinegar. If the mixture bubbles vigorously it’s still good to use.
What Is Baking Powder?
Is baking powder the same as baking soda? Well, baking powder is actually made from baking soda. Wait, what?! Let me explain.
Baking powder is made from a mixture of baking soda, cream of tartar (which is a dry acid), as well as a little cornstarch to help keep the two from reacting. Unlike baking soda, baking powder doesn’t need an acidic ingredient in the recipe for it to work. Since it already has an acidic ingredient mixed with it, all you have to do is add liquid and the baking powder goes to work.
There are also two types of baking powder, single-acting and double-acting. Single-acting baking powder reacts fully once you combine it with a liquid. However, the most commonly used baking powder is double-acting. Double-acting baking powder works in two stages, once when you combine it with a liquid and then again as it’s heated.
How much should you use in a recipe?
Since baking powder is made from a combination of ingredients, it’s not quite as strong as baking soda. In fact, baking soda is about 3-4x more powerful than baking powder. A good rule of thumb is to use 1 teaspoon of baking powder per cup of flour.
How do you tell if it’s still fresh?
Add 1/4 teaspoon of baking powder to 1 tablespoon of hot water, if the mixture bubbles then your baking powder is still good to use.
Frequently Asked Questions
Why do some recipes use both?
The short answer for this is because the recipe probably has a little bit of an acidic ingredient, but when combined with baking soda, it doesn’t create enough carbon dioxide to fully lift the baked good. Because of this, baking powder is also added to help add the extra lift you want in your baked good.
What’s a good sub for baking powder?
If you don’t have any on hand, you can make your own by using a 2:1 ratio of cream of tartar to baking soda. In other words, if you have a recipe that calls for 1 and 1/2 teaspoons of baking powder you can combine 1 teaspoon cream of tartar with 1/2 teaspoon baking soda to make 1 and 1/2 teaspoons of baking powder. If you use this substitute, you will need to use it immediately in your recipe.
What’s a good sub for baking soda?
Since baking soda is 3 to 4 times more powerful than baking powder, it’s really best to stick with baking soda in your recipe. However, in a pinch, you can use baking powder in place of baking soda. For instance, if your recipe calls for 1/4 teaspoon baking soda you should be able to substitute it with 1 teaspoon of baking powder.
How often should you replace them?
If stored in a cool, dry place, they should stay fresh for up to 6 months or even longer. I actually prefer to replace mine about every 3 months to ensure that they’re fresh.
Hopefully this post helps answer any questions you may have about these two ingredients. If you have any other questions, feel free to leave them in the comments!
DANIELLE, THANKS FOR SHARING THIS INFORMATION TO BAKERS ESPECIALLY BEGINNERS, I REMEMBER HOW I GOT FRUSTRATED AFTER BAKING A CAKE THAT DID NOT RISE, I NOW UNDERSTAND I USED INACTIVE BAKING POWDER
This is the most straight-forward, easy to understand, written-in-plain-English explanation of the differences between baking soda and baking powder that I’ve ever heard (read). Thank you for the great information!
Thank you so much Danielle for these useful information!
Thank you this is very interesting!
Information about the science behind baking helps me improve as a baker, as I’m new to this world. (Although I baked a little when I was younger but never thought I would develop such a passion for it!)
Really really helpful!! Thank you Danielle! Much love and support for you ❤️❤️
Thank you so much for this information
This is what I’ve always wondered! Thankyou this is very helpful.
Thank you very helpful indeed
Thank you fo your advise …I love baking and started at the age of 99.Now will all the tips Im going to ensure i use thenespecially as im going pension soon.This will keep me busy and nextmonth its my granddaughters’s birthday and anning to do a fondant nice cake for starters
I will update you and contact u if i blunder
Be blessed
Thank you, Danielle! This Fine Dining Server/ Sommelier has turned to the comfort of baking in this new normal we’re all coping with. I flip thru Food Lovers Companion like it’s a magazine and have for years, but never baking ingredients and terms until now! So glad I subscribe to your site. Always informative, imaginative, and motivating! Perfect pictures as well.
Thank you, Jon! Glad you’re enjoying the emails!
So clearly written! I love it. Thanks.
Thank you very much for such informative tips, I”ve been using cream of tart, corn flour, baking powder and baking soda to my ingredients hope there is nothing wrong with that.
Hi, Being a Senior young man of aged 73 years this information was unknown to me. I love to bake cakes & your description helps me a lot. Thank you, warm regards, Amit Paul.
So glad you found it helpful!
Thanks for your baking secrets and your experiences with so many baked goods.
Thank you, this was very helpful. ???
Glad it was helpful, Kelli!
Hi Danielle, I’m seriously NOT intimidated and SO glad you made this post. As young as I am (67), we are ALWAYS learning something NEW. I honestly NEVER knew the difference between both, but never really paid much mind to it. NOW I know for sure. Really appreciate you sharing THIS with all of us who LOVE to Learn. Thanks.
Thank you, Maribel! So glad it was helpful!
Very useful, thank you very much!!!!
Loved that you shared the science behind the two … enjoy your website and tips and of course your recipes. Keep us the great work; I’ve been sharing your site with others!
So glad you found it helpful, Elizabeth!
very helpful information and tips. I use Baking soda most of the time combined with buttermilk in my baking .
This article was very interesting. Thanks so much for sharing your vast knowledge, Danielle. Love your recipes and look forward to your emails. I also love that you include tips in almost all your recipes. I’ve learned a lot from you! Thanks so very much!
Thank you, Allison! Glad you found it helpful.
I found this information good, interesting, and above all helpful.
Danielle, thanks for the info on the baking powder and baking soda, Very informative.
I never knew how to tell if it is still fresh. This was great. I am so glad I found your site.
Thanks for sharing,
Rita Parker
Glad you found it helpful, Rita!
Hi, I’m from the uk and here we sell baking soda as bicarbonate of soda and baking powder as baking powder. I’ve often wondered about baking soda so thanks for the info! We also can buy self raising flour which has baking powder added, and plain flour which doesn’t. We don’t often use cups for measuring, dry ingredients are weighed instead. One thing that confuses me though, what’s the weight of a stick of butter??
Loving your website and have made some of your recipes, they are yummy!
Glad you found it helpful, Lucy! One stick of butter in the US is equal to 1/2 cup or 113 grams.
I have often wondered how ya’ll bake over there, and thanks for letting me know! Also, Thank you, Danielle, for the very informative post! <3
Excellent information Danielle. Also, I believe people should use the Aluminum Free Baking Powder. Just makes good health sense.
Dear Danielle,thanks for this info, I’ve been meaning to look it up even though I’m 65 I know they’re raising agents but I was not sure how they worked,so your never too old,and I really love your recipes,so do the family,much thank and keep up the great work, Nina.
Thank you, Nina!
Yes, very informative for sure. The best tidbit in here, “cream of tarter is a dry acid”. I did not know that, but it makes perfect sense now!
Thank you Danielle!
Yes! That’s one reason snickerdoodles use cream of tartar too, it’s actually the acidic ingredient that reacts with the baking soda.
Thank you Danielle! Very informative!!
Thank you, Anita!
What a great, concise guide. Thanks!
Thank you, Abbey!
Love the post! Very useful. Love your recipes they look delicious ans easy. Keep up the great job. Thank you
Thank you!
I have been cooking for many many years and did not know this. Thank you for this very informative information.
You’re welcome, Linda! Glad you found the post helpful!
Very informative! Thank you!
So glad you found the post helpful, Elizabeth!
/what great info,,thanks so much,,,always wondered about why they call for both,,,much clearer now…your the best…
Regards, Douglas
Thank u for 4 the information
Wow I’ve been meaning to look this up so this is great information. Thank you!
You’re welcome, Lisa! Glad it was helpful!
You have cleared up so much for me in this one post! Thank you! I must share this with the world!
I am enjoying my fast baking classes. So informative. Greatly appreciated
Thank you for all that info…I live in a complex and love baking and sharing…It’s nice to have that information…Thank you!!!