What’s The Difference Between Baking Soda And Baking Powder?

Baking Soda vs. Baking Powder – What’s the Real Difference?

These two pantry staples may look alike, but they serve very different roles in baking. Here’s a simple breakdown to clear the confusion:

Baking Soda (Sodium Bicarbonate)

• Needs an acid to work (like lemon juice, vinegar, yogurt, or buttermilk)
• When mixed with an acid, it produces carbon dioxide, making your baked goods rise
• Used in recipes where acid is already present
• Also handy as a natural deodorizer (hello, fridge box!)

Baking Powder

• Contains baking soda + an acid (usually cream of tartar) and a starch
• It’s a complete leavening agent, activated by liquid and heat
• Often used in recipes that don’t include another acidic ingredient
• Double-acting varieties rise twice: once when mixed, and again when heated

Substituting?

Yes, but carefully:

• Baking soda → baking powder: Use 2 to 3 times more
• Baking powder → baking soda: Only works if you add an acid to the recipe

Storage Tip:

Keep both in a cool, dark spot, and check that expiration date! Old leaveners lose their power—and no one wants flat cookies.