baking soda v. baking powder
Thursday, November 12, 2009 Baking soda, also called sodium bicarbonate or bicarbonate of soda, is a white, mildly alkaline, bitter crystalline powder whose chemical formula is NaHCO3. In baking, it is combined with acidic ingredients to release carbon dioxide, which makes dough rise. Furthermore, it can be used to neutralize acids and bases, as an antacid to treat heartburn, as an ingredient in toothpaste and cleaners, and to extinguish grease or electrical fires.
Baking powder is also a leavening agent. It comprises baking soda, acid salts (usually cream of tartar), and starch. When baking soda is mixed with acidic items like lemon juice, yogurt, or vinegar, carbon dioxide is released quickly, so such recipes have to be baked immediately in order to remain light and soft. Double-acting baking powder generates gas initially when it is added to dough, and again when it is heated in an oven, making timing considerations less critical. Baking soda is usually used in cookies because they’re baked immediately, but baking powder is found in cake and biscuit recipes.