We’ve all made the mistake of using baking powder instead of baking soda, or vice versa. Sure, it won’t ruin a recipe, but it could make your baked goods a little flat and not up to their full potential! Do you know the difference between these two common baking ingredients?
Baking soda is a base that bubbles when mixed with acid. Baking powder has baking soda in it, as well as dry acid. Baking powder bubbles when mixed with wet ingredients and heated.
If you’re in a pinch, you can substitute one for the other, though it’s not a one-to-one ratio. Substitude 3 teaspoons of baking powder for one tablespoon of baking soda. You can also substitute 1/2 teaspoon of baking soda for one teaspoon of baking powder and one teaspoon of lemon juice.
Go ahead and watch the video below for more information on baking powder and baking soda. Find out ways to test your baking soda and baking powder to see if they are still active and usable for baking.