Baking Powder vs Baking Soda? Whats the difference? Baking soda and baking powder are both leaveners used in baking, but they are chemically different. The easiest way to explain it is that baking soda is a base - it’s alkaline. Baking soda will create leavening on its own when it is heated (try pouring boiling water over baking soda in a sink to help unclog a drain, it will bubble up!), but unless it is balanced with an acidic ingredient, the resulting taste may be metallic. Baking powder is a mixture of baking soda and a dry acid, such as cream of tartar, and perhaps some corn starch to help keep the two separate and dry. Most baking powders on the market are “double acting”, meaning that some leavening occurs the minute the baking powder gets wet, and the rest of the leavening occurs when it is heated. ** A leavening agent (sometimes just called leavening or leaven) is a substance used in doughs and batters that causes them to rise. In the presence of moisture, heat, acidity, or other triggers the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough. This message brought to you by CHAMPION Baking Powder. https://facebook/EBBTrinidad/photos/a.213929602071838.52303.185068571624608/274326272698837/?type=3&theater
Posted on: Fri, 23 Jan 2015 00:27:21 +0000
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