Numerous people, especially the beginners in baking, are really confused by the terms baking powder and baking soda, which one is used when, how to use their combination and the like.
Being related to chemistry, these terms become even more complicated, so this article will provide an explanation of their difference and you will learn the kitchen basics of these two ingredients.
In terms of baking, baking soda is a rising agent, commonly used in various baking recipes and Indian breads. As soon as it is mixed with ingredients with an acidic nature, such as lemon, curd, buttermilk, it is activated.
Thus, it starts rising the dough and butter after it is added to it. Moreover, it is used to spread.
Baking soda is used in cookies, pan cakes, naan ( Indian bread), and you can also add baking powder in naan, bhatura (Indian Bread).
Yet, sometimes, your recipes get a bitter taste, and this means that you have added too much baking soda. Therefore, read the recipe carefully and use only the needed quantity. A bit of baking soda can also add a brownish color to your cakes and cookies.
On the other hand, baking powder is a rising agent as well and consists of baking soda and an acidic nature- ingredient such as the cream of tartar.
However, it is a double-acting rising agent, meaning that it is activated as soon as it is mixed in the dough and batter, and once more, when the batter or dough is heated.
Baking powder is added to cakes to rise them, as well as in other recipes which do not involve an acidic nature- ingredient such as lemon juice, curd or vinegar. Baking powder is often used to rise the cake while it is heating.
You can often combine these two in order to make your cake rise.