What is the difference between baking soda and baking powder? We know both will leaven/rise our baked goods, but why are there two options? They cannot be the same, can they? Let’s examine each one closely and determine when each is best.

A box of Sprouts Farmers Market baking soda and a tub of baking powder chill on the marble countertop. Up front, a couple of metal measuring spoons are ready with just the right amounts for your next recipe adventure.

What is a leavener?

A leavener helps a batter rise by incorporating tiny air bubbles into the mixture. Chemical leaveners such as baking soda and baking powder, release carbon dioxide gas when heated. The water in the batter will release steam which will expand the air bubbles, rising the baked treat.

Heres a fun little scene: youve got baking essentials spread out on a light gray backdrop—a shiny measuring spoon with some baking powder, a snazzy white canister marked Baking Powder, and an orange box showing off the must-have baking soda.

Baking Soda

Is the base for all chemical leaveners (yep, baking powder has baking soda in it). Baking soda will help spread and brown your treat. So when you like your chocolate chip cookies to be golden and a little crispy on the outside, use baking soda.

Baking soda needs both an acid and a liquid to react. When baking soda is mixed with an acid it also produces more water molecules, making your treat even more moist. Baking soda also has a salty flavor which will add to the overall flavor profile of your treat.

On a marble countertop, youve got two containers chilling next to each other—ones baking powder and the others baking soda. A measuring spoon is packed with baking powder, and a scoop is loaded up with baking soda. Its all about getting that perfect culinary prep vibe going!.

Baking Powder

This is made up of baking soda and a chemical acid, like cream of tartar. That means that it only needs water to react, but it also means that it is diluted baking soda so it is not as strong. In fact, baking powder is 4x weaker than baking soda.

It is important to mix baking powder with the dry ingredients first so that it reacts in the heat of the oven and not right away at mixing. The more acid in your mixture, the stronger the baking powder reaction will be.

Using Both Baking Soda and Baking Powder

Try some of my recipes that use both baking soda and baking powder to get the benefits of both. Try some quick breads like cornbread, pumpkin bread with cinnamon chips, and my Irish soda bread, which uses both.

Continue Baking Chemistry

On the kitchen counter, theres a yellow and white box of baking soda chilling next to a white container of baking powder. A measuring spoon is hanging out close by, ready to jump in and help bake up something delicious with this dynamic duo!.