What is the difference between baking soda and baking powder and can you interchange them?
This weeks question: in cookbooks is often spoken of baking powder and baking soda. What are these ingredients and can you interchange them?
Baking powder is a chemical agent. To be precise, a carbonate combined with a bicarbonate and it is slightly acid (because of the addition of tartaric acid or citric acid). In your dough or batter it reacts with moisture. It gives lightness in your final recipe, but also increases the acidity .
When you want to store it, make sure it stays dry or it starts to work in your bag.
Baking soda is like baking powder a chemical agent which consists only of sodium bicarbonate. So it has no acidic component (as in baking powder). The acid will be added to the dough or batter and serves as a starter. When using baking soda in a recipe, you'll always use an acidic component (vinegar , lemon juice , buttermilk) to start the reaction.
I don't have baking soda in the house can I interchange it with
You can use 2 times as much baking powder as baking soda in the recipe (if the ingredient list gives 1 teaspoon baking soda, add 2 teaspoons of baking powder) . The acidic component in order to start the reaction, should be replaced by a non-acidic ingredient . For example buttermilk becomes milk , vinegar / lemon juice becomes water .
Please note that even though they work the same, the taste will be slightly modified by replacing. So rather buy baking soda for the recipes that need it.