Difference Between Baking Powder & Baking Soda
Both baking soda and baking powder are leavening agents i.e. they help food products to rise by releasing co2 (carbon dioxide). The fine mesh in sponge cakes or breads or batters hold the pockets of air created by the reaction of baking soda or baking powder and give us a light fluffy product.
Both baking soda baking powder do the same work yet they are quite different.
What are the made up of?
Baking soda is actually sodium bicarbonate which also is known as Bicarbonate of soda (NaHCO3)
Baking powder on the other hand is made of Baking Soda + Any Acidic medium (cream of tartar) + Cornstarch
How do they work?
Baking Soda —> Moisture(Water etc) + Acidic Medium.
In order to do its work of aeration or leavening, Baking soda needs an acidic medium like lemon, vinegar, curd, butter milk or cream of tartare , etc.
Baking Powder —> Hot water only.
Baking powder needs water preferably hot to start working its magic.
Time taken for reaction
Baking soda instantly starts reacting when it comes in contact with any moisture in the food products. Hence when ever you use BS in any dish you will have to instantly cook it. The Co2 will form and then go away. So any quick recipes uses BS and any any recipe that requires resting of Dough or batter generally uses BP.
Whereas in Baking powder the reaction comes in 2 stages. First one is when any moisture is added. Eg the you add milk or water or eggs to a cake batter which has baking soda. The second reaction comes when you heat it, that is when you bake that batter for cake.
So baking powder can be used for recipes that allow resting of dough or batters for cooking.
How to know which one is which?
If you have Baking Soda and Baking powder in front of you without their respective boxes then here are 2 ways to identify them.
Method 1
Rub the powder between your fingers, if it feels grainy and does not leave a residue on your fingers then it is baking soda.
If it has a light talcum powder like smooth texture and leaves a residue on your fingers then it is baking powder.
Method 2
In 2 glasses add hot water, the one that bubbles up and also turns light milky in colour is baking powder. Baking soda will react with anything acidic like vinegar or lemon juice.
Expiry and Shelf Life
Both baking powder and Baking soda have a limited shelf life. First thing is to check on the packet for expiry. Even if they are not expired they may have lost their strength so to check simply add ¼ hot water to 1tbsp baking powder and if it bubbles ready then it is ok to use.
Add 3tbsp vinegar to 1tsp baking soda and if it bubbles then it is good to use.
Usually places with high moisture causes lower shelf life for baking powder. Baking soda usually retains its strength for a longer time.
How to substitute Baking Soda to Baking Powder and vice versa?
From BS to BP
Use 2-3 tsp of baking powder for 1tsp of baking soda.
From BP to BS
Use 1 tsp of baking soda + 1 tsp Lemon juice to replace 1tsp of baking powder.
Baking Soda used while boiling Chickpeas (chole or chana)
Baking soda when used while boiling hard ingredients like chickpeas for hummus or chole masala, for boiling chana or rajma, makes them softer, tender and creamy.
Baking soda increases the ph level of the food making it more alkaline and that helps in softening of the chickpeas.
Usually ½ tsp of baking soda is used in 1cup of chickpeas.
In case you are looking for some baked recipes for cakes, cookies, fermented breads, kulcha etc then here are the links to the same.
