Differences Between Baking Powder And Baking Soda

Baking powder and baking soda are commonly used in baking, but they have notable differences. Baking soda, or sodium bicarbonate, is a single ingredient that acts as a leavening agent when combined with an acidic component. It releases carbon dioxide gas, causing dough or batter to rise. In contrast, baking powder is a combination of baking soda, an acidifying agent (such as cream of tartar), and a stabilizer. Baking powder is a complete leavening agent that can react with moisture and heat to produce carbon dioxide. Unlike baking soda, it doesn't require an additional acidic ingredient. Understanding these distinctions is crucial for achieving the desired texture and rise in baked goods.