The difference between Baking Soda and Baking Powder

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Ever wonder whats the difference of the two? Hesitant to use the other for substituting? Scared your recipe might get ruin if you use the one mistakenly? well fret no more I'm going to explain the difference of the two and their reactions in a recipe. baking soda and baking powder has the same effect in a baked good they leaven and makes the baked goods more delicious. Baking soda is Sodium Bicarbonate(NaHCO3)and it is an alkaline.Recipes that calls for baking soda usually has an acidic ingredient in it for the baking sodas reaction to occur.So its very important to have an acid ingredient if you want to substitute baking powder for baking soda.To know if you baking soda is still effective mix 1 tsp of baking soda to 1/4 cup of vinegar if it bubbles vigorously then its still okay. Baking Powder on the other hand is actually Sodium Bicarbonate with an Acid(usually cream of tartar)and a filler(cornstarch. Baking Powder is either Single Acting or Double. Single Acting this are baking powder that uses cream of tartar as an acid, the reaction is fast because the cream of tartar is a low temperature acid,after the dry ingredients are moistened it needs to be baked immediately.Double Acting works in two phases, it release small amount of gas when mixed and it continues to release more when baked in the oven.Acids that are used in Double acting are sodium aluminum sulfate or sodium aluminum phosphate and are both high temperature acids.To know know if your baking powder is still in tip top shape just add 1 tsp of baking powder to a cup of boiling water it should bubble vigorously if its still good. Happy baking =)