Lesson 4 of 5 · Baking Basics: Your First Bakes

Baking powder vs. baking soda

  • Free video
  • Beginner
  • Baking Fundamentals
  • 4 min
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Video by Simple Things - Surprising Histories on YouTube: “Baking Soda vs Baking Powder: What’s the Real Difference?” Watch on YouTube ↗

What you'll learn

Lesson 4 of 5

The chemistry behind baking soda and baking powder, when a recipe needs each, and how to test whether yours is still active.

  • Baking soda needs an acid to react
  • Baking powder already contains its acid
  • Too much of either tastes metallic or soapy

Ingredients for this lesson

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Lesson notes from VanillaGoods

The difference

Baking soda (sodium bicarbonate) is a base. It releases carbon dioxide only when it meets an acid such as buttermilk, yogurt, brown sugar, natural cocoa or lemon juice, and it also boosts browning. Baking powder is baking soda pre-mixed with dry acids and starch; most is double-acting, reacting once when wet and again in the oven.

Rules of thumb

  • About 1 tsp baking powder per cup of flour
  • About 1/4 tsp baking soda per cup of flour, with an acidic ingredient
  • Substitute 1 tsp baking powder with 1/4 tsp baking soda plus 1/2 tsp cream of tartar

Is it still good?

Stir 1/2 tsp baking powder into hot water, or drop baking soda into vinegar. Strong fizzing means it's active. Replace both every 6–12 months.

← Lesson 3Next: How to tell when it's done →

Tools for this lesson

The equipment that makes this easier. VanillaGoods vanilla is always our own; these tools are from Amazon.

As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit what you're learning.

Put it into practice

Bake along with a VanillaGoods recipe that uses this technique.

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