Difference between baking soda and baking powder in Baking

mssunitha2001 · Apr 13, 2013

I am just a beginner in baking.

Each time i decide to try out a recipe i wonder why only baking soda is used in some and in some both baking soda and baking powder together.

Today googled to find out the difference. if u now ask me doubts even after reading the contents in the link below i will have to :hide:

Difference Between Baking Powder and Baking Soda

http://www.seriouseats.com/2010/06/...aking-powder-and-baking-soda-in-pancakes.html

Please friends i know there are a lot of excellent bakers in here. Please do clarify more in simple words

cutemonster · Apr 18, 2013

Hi ! I am not an excellent baker but i love baking and i also wondered about the differnce between two and since many times i did not have one or the other by hit and trial i learnt few things which i will share.
Baking Soda reacts with the acidic components of the batter and leads to production of carbon dioxide which is a gas and which escapes the batter and leads to its rising.
Most of baking powder also do so but in them acid is also added besides sodium bicarb which is chemical name of baking soda so that even in batters which are less acidic it does not matter and they also rise .
Say like when we make dhokla we add baking soda or eno fruit salt which are both soda bicarb, here since we add curd also which is already acidic so the batter rises and dhokla becomes fluffy.
Now for baking cakes we add eggs etc so baking powder is needed to rise the flour but in eggless cakes where we add sour curd, vinegar etc baking powder is lesser in amout,if the batter is already acidic and we add more baking powder we get a soapy taste as the acids in baking powder remain unused and lead to this unplesant taste.
I have seen in recipes where we add curd, sour cream, citrus fruits like orange , lemon etc, vinegar, apples , yoghurt, we need to add baking soda to balance acidity besides adding baking powder.

priyashyam29 · Apr 18, 2013

Even i had the similar doubt...u can check the link below...the diff has been explained precisely
The Difference Between Baking Soda and Baking Powder | The Kitchn

pamrang · Apr 18, 2013

Wow! What a scientific insight into the principle! Thanks cutemonster

Radhai · Apr 18, 2013

cutemonster said: ↑

Hi ! I am not an excellent baker but i love baking and i also wondered about the differnce between two and since many times i did not have one or the other by hit and trial i learnt few things which i will share.baking Sosa reacts with the acidic components of the batter and leads to production of carbon dioxide which is a gas and which escapes the batter and leads a to its rising.
Most of baking powder also do so but in them acid is also added besides sodium bicarb which is chemical name of baking soda so that even in batters which are less acidic it does not matter and they also rise .
Say like when we make dhokla we add baking soda or eno fruit salt which ate both soda bicarb, here since we add curd also which is already acidic so the batter rises and dhokla becomes fluffy.
Now for baking cakes we add eggs etc so baking powder is needed to rise the flour but in eggless cakes where we add sour curd, vinegar etc baking powder is lesser in amout,if the batter is already acidic and we add more baking powder we get a soapy taste as the acids in baking powder remain unused and lead to this unplesant taste.
I have seen in recipes where we add curd, sour cream, citrus fruits like orange , lemon etc, vinegar, apples , yoghurt, we need to add baking soda to balance acidity besides adding baking powder.
Click to expand...

hehe greek and latin to me; new to cook/bake but felt like being in chemistry class, hence the like.

mssunitha2001 · Apr 19, 2013

cutemonster said: ↑

Hi ! I am not an excellent baker but i love baking and i also wondered about the differnce between two and since many times i did not have one or the other by hit and trial i learnt few things which i will share.
Baking Soda reacts with the acidic components of the batter and leads to production of carbon dioxide which is a gas and which escapes the batter and leads to its rising.
Most of baking powder also do so but in them acid is also added besides sodium bicarb which is chemical name of baking soda so that even in batters which are less acidic it does not matter and they also rise .
Say like when we make dhokla we add baking soda or eno fruit salt which are both soda bicarb, here since we add curd also which is already acidic so the batter rises and dhokla becomes fluffy.
Now for baking cakes we add eggs etc so baking powder is needed to rise the flour but in eggless cakes where we add sour curd, vinegar etc baking powder is lesser in amout,if the batter is already acidic and we add more baking powder we get a soapy taste as the acids in baking powder remain unused and lead to this unplesant taste.
I have seen in recipes where we add curd, sour cream, citrus fruits like orange , lemon etc, vinegar, apples , yoghurt, we need to add baking soda to balance acidity besides adding baking powder.
Click to expand...

Thank you cuty !!!!!!!!