Compare baking powder and baking soda

When baking most confectionery goodies — pies, muffins, pancakes and much more, it is usually impossible to do without the use of a component that would ensure high-quality «fluffing» of the finished product. We are, of course, talking about baking powder and soda. Many people use both products intuitively, without thinking about the features of each. Are there any features and what, after all, is better? Our experts know the answer.

Features of the action of soda and baking powder

Soda — This is a powdery substance, which is a simple chemical formula — sodium bicarbonate compound or, in simple words, sodium bicarbonate. In contact with an acidic environment, it reacts, decomposing into water, salt and CO₂. It is the latter that creates the very pomp, thanks to which the pastries seem airy.

By itself, soda powder is not a very good baking powder, but it still gives some effect. So, the finished product has a good (but usually insufficient) friability and often has a not very pleasant “soapy” aftertaste. It is for this reason that the product is often used in combination with citric acid or acetic acid, that is, it is quenched.

ON A NOTE. In most cases, housewives combine soda powder with vinegar incorrectly. Usually they do this: pour sodium bicarbonate into a spoon, then pour a little vinegar on top. The problem is that the desired reaction occurs even before the mixture hits the dough. Yes, it rises, but often this is due to the fact that not all soda reacts due to non-compliance with proportions. It also gives a loosening effect. It would be more correct to mix it with dry components, and acid with liquid ones. Then quickly combine the liquid and dry ingredients in the dough, immediately kneading it.

The so-called baking powder or baking powder — a composition represented by soda, citric acid and a neutral component, which is usually starch (rarely) or flour. The first two components are selected in such a way that the reaction is without residue. Therefore, when using baking powder, the addition of additional acid, as is the case with soda, is not required.

By the way, in some cases, the need to use both soda powder and baking powder is indicated. Usually in the latter, the components are selected so that there is no residue. And in the case when the recipe contains ingredients that give a strong acid reaction, you need a lot of soda. It is then that it is added (separately from the baking powder).

Application and interchangeability

Soda is commonly used in baking sourdough confectionery. Her task is to make it porous and airy. For the ingredient to really work, it is necessary to bake the culinary product in the oven at a temperature above 180 ⁰C: Only in this case will the powder react with the dough. The presence of an acidic ingredient can also play an important role.

Many are interested in the question: is it possible to replace baking powder with soda? Theoretically, this is possible. In practice, it will be necessary to carefully measure a sufficient amount of sodium bicarbonate and be sure to add acid to it.

An exception (when replacement is not possible) is the presence of honey in the dough — it requires the mandatory use of pure soda powder.

Helpful Hints

Finally, a few simple points that must be taken into account:

1. Soda and baking powder have different effects on the confectionery mass;

2. Sodium bicarbonate does not require preliminary (before sending it to the dough) quenching, since the desired reaction will occur even before it enters the workpiece;

3. If an unpleasant aftertaste is felt in the finished baking, you have thrown too much soda into the dough;

4. If the dough contains kefir, citrus fruits, etc., we recommend using only soda powder or in combination with baking powder;

5. When using quick soda powder in the dough, the confectionery product must be baked at a temperature above 180 ⁰FROM;

6. For non-sour dough (especially if it will be sent to a slightly preheated oven), baking powder is more suitable.