Feb 11, 2015

The Difference Between Baking Powder & Baking Soda

Baking powder and baking soda are NOT THE SAME. They can not be substituted for one another. They are both leaveners but they are chemically different.

Baking Powder:Baking SodaBaking soda is used in recipes that contain acidic ingredients like buttermilk, brown sugar, yogurt, lemon juice, honey, vinegar, or chocolate (except Dutch process). The acid in the recipe reacts with the baking soda, allowing your baked goods to rise. Baking powder is generally used when there is no acidic ingredient in the recipe. Bottom line: baking soda needs an acid; baking powder does not. – Jenny Jones

7 Comments on "The Difference Between Baking Powder & Baking Soda"

  1. Carol

    Hi Jenny,

    Is it possible to use baking powder for your One Bowl Lemon Brownies?
    I just got a whole new tin of baking powder… and really wish to use it…

    • Jenny

      No, they are not the same. Please read the article above.

  2. Marlene

    I forgot to mention when no knead bread is done why is it a little wet and sticky still when I cut it. My oven is hot enough and bakes for 35min. My dutch oven was put in cold and heated for 35min so it was planty hot. Is there something im doing wrong? Yeast is RED STAR quick rise instant dry yeast ( gluten free) witch I just realize. I don’t cut it til the next day.

    • Jenny

      Can you please list each ingredient you are using, the type of Dutch oven (what metal), the type of oven, and I will try to help.

  3. Pete

    Hi Jenny, how are you?
    Thank you for your receipies. They are very clear and helpful.
    One thing I am not good with Iis the conversion of Farenheit to Celsius.
    please include Celsius
    regards Peter

  4. ~S

    So is it ok if I use baking powder even if there is an acid in the recipe, due to a lack of baking soda in my country?

    • Jenny

      Baking is an exact science so depending on the recipe, it may not turn out if you change it. There are many different recipes for almost everything so to avoid disappointment I would suggest you choose recipes that do not call for baking soda (unless you can purchase it online). I can try to help further if you send me the recipe.

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