Baking soda or baking powder: which is better to use in baking

Housewives are used to thinking that baking powder and baking soda are essential components of baked goods that make them fluffy and tall. But few people know exactly how these ingredients work, as well as how and when to use them.

Food blogger Yevheniia, with a nickname ev.malinevska, shared the effect of baking soda and baking powder in baking, as well as when it is best to use them, on her Instagram page.

Baking soda in baking

Baking soda is a substance that is activated by moisture and an acidic acid. Simply put, in order for baking soda to work, the recipe must contain some kind of acidic component: kefir, whey, lemon juice, fruit, fruit juices, yogurt, honey, unsweetened chocolate. Also, if you don't use any of these ingredients, you'll taste the characteristic metallic taste of soda in the baked goods.

According to the food blogger, baking soda is 4 times stronger than regular baking powder. This means that 1\4 tsp of baking soda has the same effect as 1 tsp of baking powder.

Baking powder in baking

Baking powder is a mixture of baking soda, acid, and cornstarch or flour. Thanks to this composition, the dough does not need additional acidic ingredients.

Baking soda vs. baking powder

According to the expert, neither of these ingredients is better than the other. All you need to do is use them depending on the chemical composition of the recipe, the processing method, and the desired result.