Baking Science
Baking soda vs. baking powder: what is the difference?
They sit next to each other in the pantry, look almost identical, and both make baked goods rise. But using the wrong one — or the wrong amount — will ruin your bake.
2 min read
By Stefan Ulrich · Last updated
How baking soda works
Baking soda is sodium bicarbonate. In baking, its reaction with acidic ingredients produces carbon dioxide. The recipe’s overall acidity matters; natural and alkalized cocoa are not equivalent here.
Some gas forms as soon as the ingredients are moistened. Follow the recipe’s mixing, resting and baking instructions rather than assuming every dough must go into the oven immediately.
Too much baking soda can leave an unpleasant taste. Small quantities call for level measuring spoons or a scale that can resolve the dose, not an ordinary scale that rounds to whole grams.
How baking powder works
Baking powder combines bicarbonate with acid ingredients and usually starch. Many products are double-acting, releasing gas when wet and when heated; check the package for the formulation.
A recipe may use baking powder, baking soda or both. Their roles depend on acidity, desired rise and browning, so the presence of buttermilk alone does not determine the choice.
Can you substitute one for the other?
Do not exchange equal amounts. If you need a substitution, use guidance tested for that recipe and check the acid balance and flavour; a volume conversion alone cannot do this.
One published emergency mixture for 1 teaspoon baking powder is ¼ teaspoon baking soda, ½ teaspoon cream of tartar and ¼ teaspoon starch. This is not the same formulation as every commercial baking powder.
The takeaway
Follow the recipe’s leavener and dose. For small quantities, use level measuring spoons or an appropriately sensitive scale; weighing alone cannot correct the wrong leavener.
Sources and ingredient references
The linked ingredient pages explain the reference weights used here, including source differences. Conversions are estimates; the original recipe’s gram quantities take priority.