Baking powder also raises twice! Once with liquid and a second time when heated. Baking soda will only raise once. Which is why some recipes will call for both.
Oooh fascinating! I don't bake often enough for it to have been an issue, but I've def assumed for years that baking soda + powdered citric acid in the right ratio would be a perfect replacement for baking powder. Very interesting to hear otherwise, I'll have to look up more info on the chemistry of that 👍
Hope you enjoy the full article: www.biggerbolderbaking.com/baking-powder-vs-baking-soda-cookies/ , which explained the science based on my recipe : www.biggerbolderbaking.com/best-chewy-chocolate-chip-cookies/ .
@@floramew that is actually a good replacement but a 2 to 1 to 1 ratio of cream of tartar and soda and starch by volume that seems to be the basic recipe
I don't understand why though. Isn't baking powder basically baking soda with an acidic powder to make it work ? To me, the main agent is the same so they're basically the same. Still don't know why the cornstarch in baking powder is for though.
Baking soda also activates in high temperatures. It's decomposition into sodium carbonate, water and CO2 (what makes batters rise) happens around 80 degrees Celsius.
I don't use baking soda anymore in my baking as I found out that after baking there is an after taste like some weird air thingy, after switching to baking powder, my baked goods are all good. So now I only use baking soda to clean my veges
I attended a baking course.. One of the topic was to how will we know if the baking powder is still active. I proudly told her to try to mix it with water, if it bubbles, it is still active. She frowned and said what nonsense is that? I felt embarrassed after that day. She told the class to just open a new packet. I was not convinced though 🤷🏻♀️
Actually you can sub baking soda for baking powder or vice versa. If you are using baking powder for baking soda, use 3x the amount the recipe calls for. If you are using baking soda for baking powder, use 1/3 the amount the recipe calls for, plus 1 tsp of acid, such as vinegar, lemon juice, or buttermilk and 1/4 tsp.of salt 😉
Thanks for sharing. You can do that but the results are different when you compare the baked goods side by side. Hope this is of help : www.biggerbolderbaking.com/baking-powder-vs-baking-soda-cookies/
yes baking powder will make your flour rise and baking soda is my favorite to instantly stop heartburn taste bad but works with a 1/4 of a teaspoon in your mouth washing it down with a glass of water
Baking powder is made of 1 part bicarbonate soda, also known as baking soda and 2 parts acid (cream of tartar is often used as the acid component). Baking soda can be substituted with baking powder at 4x the amount of 1 unit or a ratio of susbtitution of 1 baking soda : 4 baking powder. Hope this helps.
You can, but the result will be different. For a better appreciation of the two ingredients, check this article by Dee Frances over at my site, where she compares the result of using just one and both in cookies. www.biggerbolderbaking.com/baking-powder-vs-baking-soda-cookies/
Not in all recipes. Usually, baking soda is used if there’s an acid like buttermilk, yogurt, sour cream. In cookies, baking soda is often the choice. Cookies don’t usually include an acid, but the baking soda reacts with the sugar in cookie recipes.
Baking powder is just baking soda with a powdered acid added - I'd have thought if it were added at the end, the result would be pretty similar, but you may need more baking powder than Sid's for the same rise
Great timing. I was just thinking about this the other day. My doctor recommends I stop using wheat flour. Which as you know covers a lot of food. So I've been experimenting with different flours to bake with . and I really wondered why the recipes called for sometimes one and then other times both. I don't have a gluten allergy. She just explained how it's bad for my blood vessels when I have high blood pressure. I miss bread and donuts. So I look forlornly at the bakery section When shopping . So she recommends almond flour. And has a bread recipe I can try to get my fix. As a former carb junkie I love bread, cookies , doghnuts and pancakes
There are gluten free all purpose flour blend available in the market. Many bakers have had good results with it in bread recipes. They replace the flour with it, and the yeast with baking powder. You can get good results with it. Hope you’ll be successful with it, Mark.
Baking soda also reacts with sugar, which is the case in cookie recipes. In some recipes, it’s ok, but the two ingredients, although both raising agents, are not necessarily substitutes of one to the other. It really depends on which recipe you made the substitution. If the success of the recipe is not significantly dependent on it, then you can substitute. It’s not a one-size-fits-all solution. Hope this helps.
In cookie recipes, baking soda reacts with sugar. So it’s possible not to have an acid for some recipes that use baking soda. Sugar is significantly higher in proportion in cookies than in cakes which may have more ingredients aside from flour.
The recipe usually specifies which ones are used. For a better understanding of the effect of using each or together, check Dee Frances’ article over at my website, www.biggerbolderbaking.com/baking-powder-vs-baking-soda-cookies/ Hope this helps.
@@biggerbolderbaking thanks a mill. I have a bit of bread soda still but won't be going home for a while (I've been home twice this year and did'nt think to get some, kinda panicking but not anymoreTG). Now I can use baking soda yay!
Baking powder also raises twice! Once with liquid and a second time when heated. Baking soda will only raise once. Which is why some recipes will call for both.
Oooh fascinating! I don't bake often enough for it to have been an issue, but I've def assumed for years that baking soda + powdered citric acid in the right ratio would be a perfect replacement for baking powder. Very interesting to hear otherwise, I'll have to look up more info on the chemistry of that 👍
I just wanted to ask about recipes calling for both. Thanks :D
Hope you enjoy the full article: www.biggerbolderbaking.com/baking-powder-vs-baking-soda-cookies/ , which explained the science based on my recipe : www.biggerbolderbaking.com/best-chewy-chocolate-chip-cookies/ .
@@floramew that is actually a good replacement but a 2 to 1 to 1 ratio of cream of tartar and soda and starch by volume that seems to be the basic recipe
I don't understand why though. Isn't baking powder basically baking soda with an acidic powder to make it work ? To me, the main agent is the same so they're basically the same. Still don't know why the cornstarch in baking powder is for though.
Thanks for the visual clarification. I did not know this & I've always wondered what the difference was.
Thanks for your feedback, Kelly! Hope you enjoy the full article : www.biggerbolderbaking.com/baking-powder-vs-baking-soda-cookies/
Baking soda also activates in high temperatures. It's decomposition into sodium carbonate, water and CO2 (what makes batters rise) happens around 80 degrees Celsius.
Fantastic! I could never remember the difference but one cookie recipe helped me remember: soda for spread, powder for puff
For any bakers, this is my trick to remember:
Baking powder puffs, baking soda spreads!
Love this ❤
❤
Thank you for explaining that in such an understandable way! 💚
Glad it was helpful, Vanima. Thanks for watching!
I don't use baking soda anymore in my baking as I found out that after baking there is an after taste like some weird air thingy, after switching to baking powder, my baked goods are all good. So now I only use baking soda to clean my veges
Very helpful
I attended a baking course.. One of the topic was to how will we know if the baking powder is still active. I proudly told her to try to mix it with water, if it bubbles, it is still active. She frowned and said what nonsense is that? I felt embarrassed after that day. She told the class to just open a new packet. I was not convinced though 🤷🏻♀️
Sorry to hear that. I hope you still love to bake 😊
Actually you can sub baking soda for baking powder or vice versa. If you are using baking powder for baking soda, use 3x the amount the recipe calls for. If you are using baking soda for baking powder, use 1/3 the amount the recipe calls for, plus 1 tsp of acid, such as vinegar, lemon juice, or buttermilk and 1/4 tsp.of salt 😉
I did try this w biscuits and it worked!
Thanks for sharing. You can do that but the results are different when you compare the baked goods side by side.
Hope this is of help : www.biggerbolderbaking.com/baking-powder-vs-baking-soda-cookies/
Oh thanks Gemma! 😊 I watched this video once more and there’s definitely a difference between the two! Love love love you videos
My kids loved this!
Glad they enjoyed it, Angelina. Thanks for watching!
Thank you for solving my lifelong confusion with this very simple explaination and demonstration
Glad it was helpful.
Wow this woman’s channel is inspirational!
Thanks for watching!
This is great to know I appreciate the refresher
Delighted to hear that!
Thank you for the lesson!
Glad it was helpful!
Oh, I see! Thanks Gemma!
You’re welcome 😊
Love this little tips videos
I’m delighted you like it!
Thank you
Wow it helps me a lot, thank you
Glad to hear that!
Oh, so that's why baking powder has cream of tartar. The acid helps it rise
yes baking powder will make your flour rise and baking soda is my favorite to instantly stop heartburn taste bad but works with a 1/4 of a teaspoon in your mouth washing it down with a glass of water
Very nice tips Gemma! Have a nice day! 👍👏🍴
Glad to hear that, Dia. Thanks for watching.
@@biggerbolderbaking Thanks Gemma! 🤩🤩🤩
so i can use baking powder in water to clean grapes,berries ?
More like baking soda and water. Hope this helps.
Thanks, I love food science 🧪
I wish I could like this more than once. Science!!!!!
Delighted you like it!! Save all the details : www.biggerbolderbaking.com/baking-powder-vs-baking-soda-cookies/
Baking powder activates in heat, soda in acidic liquid
Tnx u for info.mam
Me in bed trying to understand the difference between them and coming across this video … “Nice!” Thank you!!
That reminds me of people thinking the teaspoon and the tablespoon are the same thing.😅
baking powder has bi carbonate soda an other stuff
while baking soda aka bi carbonate soda (uk)
is just one of the ingredients that make baking powder
Baking powder is made of 1 part bicarbonate soda, also known as baking soda and 2 parts acid (cream of tartar is often used as the acid component). Baking soda can be substituted with baking powder at 4x the amount of 1 unit or a ratio of susbtitution of 1 baking soda : 4 baking powder. Hope this helps.
Honestly thought they were the same thing for a sec...
I learned that the hard way
I put them in my biscuits thinking it was similar and they were the most disgusting things I’ve ever had
I'm sorry to hear that! Hope this helped
Baking powder is a dry liquid and baking soda combined, the water just makes the magic happen
My mom accidentally used soda once instead of powder. She had to throw out the whole batch of cookies and start again, tasted terrible
Thanks a heap.
Next question -
is vinegar a liquid?
It is a liquid (acid) , Carda. But acid can also be dry , such as cream of tartar.
The real problem is that people can’t assign the concept of the name because the names are so similar
Is baking soda safe for consumption?
Yes. Hope this is of help : www.biggerbolderbaking.com/baking-powder-vs-baking-soda-cookies/
But can you then replace baking soda by baking powder in recipes? As there’s always liquid and it doesn’t need the acidity.
You can, but the result will be different. For a better appreciation of the two ingredients, check this article by Dee Frances over at my site, where she compares the result of using just one and both in cookies. www.biggerbolderbaking.com/baking-powder-vs-baking-soda-cookies/
Acid is a liquid, though.
IN THAT ORDER!
Why does baking soda (or bi carb soda) activate in heat (I add it to dates in water, to soften them, and it foams up to the rim of the saucepan).
Acid activates it, and heated sugar in cookie recipes.
But, can you use both if you can’t remember which 1?
Not in all recipes. Usually, baking soda is used if there’s an acid like buttermilk, yogurt, sour cream. In cookies, baking soda is often the choice. Cookies don’t usually include an acid, but the baking soda reacts with the sugar in cookie recipes.
Baking powder is just baking soda with a powdered acid added - I'd have thought if it were added at the end, the result would be pretty similar, but you may need more baking powder than Sid's for the same rise
Thanks for being here! Hope you enjoy this article on my website : www.biggerbolderbaking.com/baking-powder-vs-baking-soda-cookies/.
Yeah I use baking soda for my stove top
Why do we use baking soda in cookie recipes without adding acid?
It reacts with the sugar in cookies, which is what makes the cookie rise even though there is no acid in it.
Great timing. I was just thinking about this the other day. My doctor recommends I stop using wheat flour. Which as you know covers a lot of food. So I've been experimenting with different flours to bake with . and I really wondered why the recipes called for sometimes one and then other times both. I don't have a gluten allergy. She just explained how it's bad for my blood vessels when I have high blood pressure. I miss bread and donuts. So I look forlornly at the bakery section When shopping . So she recommends almond flour. And has a bread recipe I can try to get my fix. As a former carb junkie I love bread, cookies , doghnuts and pancakes
There are gluten free all purpose flour blend available in the market. Many bakers have had good results with it in bread recipes. They replace the flour with it, and the yeast with baking powder. You can get good results with it. Hope you’ll be successful with it, Mark.
@@biggerbolderbaking thank you very much. I've saved some of your playlist to my library so I can try them when I get to right flours
The reaction always needs Baking Soda, Acid, and a Liquid. Baking Powder is Baking Soda + Citric Acid Powder, so all it needs left is a liquid!
So your telling me vinegar isnt a liquid
So I had this recipe with no acid, which required b.soda, but I didn't have any so I used b.p. in the milk. Is that ok? It turned out fine
Baking soda also reacts with sugar, which is the case in cookie recipes. In some recipes, it’s ok, but the two ingredients, although both raising agents, are not necessarily substitutes of one to the other. It really depends on which recipe you made the substitution. If the success of the recipe is not significantly dependent on it, then you can substitute. It’s not a one-size-fits-all solution. Hope this helps.
You can if you use cream of tartar with the baking soda... My wife does...
You mean a substitute for baking powder? Yes, that will work too. I have an article for it over at www.biggerbolderbaking.com Thanks for sharing.
Why did i watch this after putting soda into my oatmeal bake and putting it in the oven 😭😭😭
How can I know that my baking power and soda is expired? Or does it expired or not?
Wait but backing soda rises on hot milk? Is hot milk acidic?
Hi, Sarah! Milk contains amino acid which helps in inducing better sleep. These acids get activated when milk is warm. :)
Ms. GEMMA, so therefore I can surely dissolve bakingsoda with teaspoon of vinegar or lemon juice?!thank you!
Baking soda needs acid to get activated. Hope you enjoy : www.biggerbolderbaking.com/baking-powder-vs-baking-soda-cookies/ .
This was interesting as I just made some oatmeal raisin cookies. I went back to the Googled recipe. It had baking sofa in it but no acid. 🤔
In cookie recipes, baking soda reacts with sugar. So it’s possible not to have an acid for some recipes that use baking soda. Sugar is significantly higher in proportion in cookies than in cakes which may have more ingredients aside from flour.
Wow That Was Great! Kudos From Russian Federation 🇷🇺
So yeah you can.... just add a few drops of an acid into the soda if you're supposed to use ppwder
What’s the use for baking soda in some recipes?
Hope you enjoy this article: www.biggerbolderbaking.com/baking-powder-vs-baking-soda-cookies/
@@biggerbolderbaking thank you so much!!!
acid isnt liquid?
Is bread soda the same as baking soda???
I think they are the same, probably just named a different name where you are.
Unrelated but I just had the best pizza ever
Meh either way my baking tastes no different. I call that a win.
yes you can just add acid
So when do you know to use which? And why do both exist?
The recipe usually specifies which ones are used. For a better understanding of the effect of using each or together, check Dee Frances’ article over at my website, www.biggerbolderbaking.com/baking-powder-vs-baking-soda-cookies/ Hope this helps.
@@biggerbolderbaking I do use what the recipes says but what if you want to make something new from scratch
Can you use baking soda as bread soda when making irish bread?
Yes, they are one and the same. Hope this helps.
@@biggerbolderbaking thanks a mill. I have a bit of bread soda still but won't be going home for a while (I've been home twice this year and did'nt think to get some, kinda panicking but not anymoreTG). Now I can use baking soda yay!
Tqq ❤
That acid you put in was a liquid. You good?
Most acids are liquid.
Yes, it will activate both raising agents. Baking soda however needs an acid to activate it.
Volcano
Noooo I added baking powder 😫
Finally
So where is the acid in Honeycomb candy? This vid is not exactly write
Honey contains a number of acids which include amino acids (0.05-0.1%) and organic acids (0.57%, range: 0.17-1.17%). :)
@@biggerbolderbaking there is no honey in there honey
👍
w vid
😃
Oooooo