Baking soda or baking powder? Have you ever wondered just what exactly they do? Both are leavening agents that help your baked goods to rise. When added to a mixture and in the right conditions baking soda and baking powder create carbon dioxide. This causes baked good to rise added a lightness to your cookies, cakes and other baked items.

Baking soda is straight sodium bicarbonate. In order for it to release carbon dioxide and help make the environment that will in make the bake good rise it must be combined with an acidic ingredient. Examples of acidic ingredients include things like yogurt, lemon juice, buttermilk, sour cream or honey. For fluffy results when using baking soda, get the item into the oven as soon as possible because the reaction begins as soon as the baking soda is added to the recipe.

Baking powder also contains sodium bicarbonate but it also includes a built in acid like cream of tartar and a drying component like starch. Recipes using a single acting baking powder will need to be placed in the oven as soon as possible. This is because it reacts in a similar way to baking soda and responds best when heat is added. Double acting baking powder can sit at room temperature for a little longer than single acting baking powder. It will release some gases at room temperature but a majority of the gases will be released when heat is added.

Depending on the recipe and what is being made will determine if baking powder or baking soda is needed. Baking soda tends to leave a bitter taste and will need to be balanced by an acidic ingredient. This will help the baked good to have a pleasant taste. Baking powder has a more neutral taste and if often used for cakes and biscuits.

Tip:
Although there is no real substitution for baking soda there is a substitution for baking powder. Create a home made version of baking powder by adding two part cream of tartar to on part baking soda and measure according to the recipe.