While their names may sound very similar, baking soda and baking powder do have their differences, meaning that their purposes in the kitchen are different. Still, telling the difference between the two can prove challenging. Here is how to tell the difference and know when to use each one.
The Difference
Also called sodium bicarbonate baking soda creates a chewy texture. Baking powder, on the other hand, consists of baking soda alongside cornstarch and cream of tartar. This creates a lighter, more puffy texture.
When To Use
Because of its tougher, chewier texture, baking soda is used for baking cookies and other baked goods that require that chewy base. Baking powder, on the other hand, is ideal for cakes and other airy desserts.
Can They Be Used As Substitutes?
While baking soda is contained in baking powder, they don’t make for perfect substitutes. Even though both ingredients make the food rise, their difference in texture will result in a different taste experience, so best head out to the store the next time you notice yourself running out of these ingredients.
