Baking powder and baking soda both help make biscuits and cakes have a nice soft texture. They are both leavening agents. Leavening agents are compounds that create bubbles in the batter, which expand when heated in the oven and create the texture we enjoy to eat!
Baking powder is probably the most common aerating agent in baked products like cakes. It is made up of bicarbonate of soda and cream of tartar. Baking powder is a chemical aeration agent.
Baking soda or sodium bicarbonate – as its also known – is a compound that releases carbon dioxide gas when it is combined with an acid in water. You can tell if something is an acid (like, for example, vinegar) because bubbles form when you mix baking soda and vinegar. Baking soda is used in recipes that contain ingredients that are acids (vinegar, buttermilk, sour cream).
What about recipes that don’t contain these acidic ingredients? Then, baking powder must be used. Baking powder contains baking soda, plus an acid (in solid form). The baking soda and acid don’t react, until they dissolve in water (or in batter!). Once the batter is mixed, bubbles start to form.
These bubbles, even though they are empty, make a big difference in the way things taste.
You can test this, by using your favorite recipe. Try some of our flour recipes here. Mix up the batter without baking powder/soda and cook about half of it. Then add half the required amount of baking powder/soda and cook the rest. Observe your results. Does the baking powder/soda make it look different? Taste different?
