Difference between baking powder and baking soda?

Baking powder and baking soda mean the same thing with different names. They are therefore not interchangeable, but baking powder and baking soda are each leavening agents. When the leavening agent is introduced into a dough, it causes the secretion of air bubbles and makes the dough rise.

Baking soda is a pure leavening agent.

It must be mixed with moisture and an acidic ingredient for the necessary chemical reaction to take place to provoke the food. Therefore, it needs an acid to create the rising quality, it is often used in recipes where there is already an acidic ingredient present, like lemon juice, chocolate, buttermilk or honey. Visit the site for more information on baking soda.

What is baking powder

A baking powder, which contains baking soda, is pre-mixed with the acidic ingredient for you. So, you just need to add moisture. The most commonly used acidic ingredient in baking powder is cream of tartar. You can make your own baking powder: just mix two parts cream of tartar with one-part baking soda. Baking powder has a neutral taste and is often used in some recipes that contain other neutral tasting ingredients, such as milk.

Baking soda imparts a slightly different quality than baking powder when used in cooking. It may have a slightly "tart" taste and gives a nice golden color. It also makes a very specific texture impossible to achieve with baking powder. It is very important to sift the baking soda well as it gets lumpy and to use very precise measurements as the "tart" taste can easily turn bitter or soapy if you use too much.