Tag Archives: baking science

Baking Powder vs. Baking Soda, Where and When to Use Which

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Baking Soda and Baking PowderI didn’t become interested in baking or cooking until after I was married.  Baking Powder vs. Baking Soda, Where and When to Use Which didn’t begin to occur to me.

But when I did become interested in baking, one of the most confounding elements was baking powder vs baking soda and which to use where. I knew nothing of the science of baking and in that day (a looooong time ago) it wasn’t so easy to find such information (no internet, no baking science books).  When my interest became more than a hobby and I started writing about food, I developed everything on a trial and error basis.  I can’t tell you how glad I am I don’t have to do that anymore!

Both baking powder and baking soda belong to the leavening family.  This family also includes, ammonia, yeast, steam and air.  All of these help a product, with the addition of heat, have a more desirable texture.  Without one of these, our products would be dense and flat.  However, they do not all work the same and are not interchangeable. Continue reading