So I'm baking, and I'm wondering, what's the difference between baking soda and baking powder?

peasypod

Baking soda- sodium bicarbonate. Baking powder- a leavening agent in baking, composed of sodium bicarbonate and an acid substance such as cream of tartar or an acidic phosphate salt which release carbon dioxide in the presence of moisture. Feb 18 04, 11:24 PM

Gnomon

Baking soda provides a base. You have to provide acid in the form of vinegar, buttermilk or some other substance. The base and acid combine together to make gas bubbles which allow the cake/bread to rise. Baking powder has baking soda and a type of powdered acid. All it takes is water to make it active. Feb 19 04, 4:12 AM

potterguy

Baking soda produces carbon dioxide outgassing without the influence of heat. Baking powder releases its leavening agents when it undergoes the heating process. [Feb 19 04 7:33 AM] potterguy writes: Well, it seems the correct answer involves all of the previous replies. http://www.ivillage.com/food/ckschl/bake/qas/0,,414953_373,00.html Baking soda and baking powder are both leavening agents. What is a leavening agent? It is an ingredient that produces a gas which causes batters and doughs to rise. Baking soda is simply sodium bicarbonate, which does not have any leavening capabilities by itself. It is only when baking soda is mixed with an acid such as sour cream, molasses, lemon juice, or buttermilk that these gases are released. Because these gases start forming right after the baking soda and acid are mixed, batters using baking soda should be baked immediately after mixing. Baking powder actually consists of baking soda and an acid, usually cream of tartar, calcium acid phosphate, sodium aluminum sulfate, or a mixture of the three. Double-acting baking powder, the most common type, is usually made up of baking soda, sodium aluminum sulfate, calcium acid phosphate, and cornstarch which is used as a drying agent. It is called double-acting baking powder because it has two rising actions. The first time the mixture rises is when a liquid comes in contact with the baking powder, and the second time is when the batter is exposed to heat. This makes it possible to mix the ingredients ahead of time and to bake the dough whenever it is convenient. Feb 19 04, 7:28 AM

Siskin

To put it simply Baking Soda is commonly called bicarbonate of soda in the UK - or just bicarb. Baking Powder is usually a combination of bicarb plus cream of tartar. In cooking you use one or the other as a raising agent - never both! Feb 19 04, 7:36 AM

potterguy

Well, Siskin, nothing is ever simple, I guess... I've several recipes in common usage at my home which use both in them. The most common is the griddlecake... It's not unusual for a recipe to use both. One (baking soda) produces instant leavening in the presence of acids...the other, baking powder, is more long lasting, and gives the mixture to be baked more shelf life, so to speak. Feb 19 04, 8:06 AM