Many people confuse baking soda and baking powder because not only do they look alike, but they almost have similar names and they are leavening agents used in baking pastries, cakes and pancakes.
The only difference between them is the taste, and one is more powerful than the other.
Baking soda, also known as sodium bicarbonate, is an alkaline agent that brings about the rising effect when combined with an acidic ingredient like lemon, sugar, milk or cocoa powder.
Baking powder contains sodium bicarbonate, powdered acid and cornstarch. This means it will start working as long as it is combined with a wet ingredient.
Baking powder is often used with non-acidic ingredients while baking soda is used with acidic ingredients like lemon juice and brown sugar.
Baking powder is activated further by the heat of the oven or pan, giving the pastry a light, fluffy texture.
However, some recipes require both baking soda and baking powder. It is essential to maintain balance between the base and the acid.
Remember baking soda is much stronger than baking powder, therefore you likely need around 3 times as much powder as you would soda, to create the same rising ability.
1 teaspoon of baking powder is equivalent to 1/4 teaspoon of baking soda.
Using too much baking powder causes your final product to have a chemical or bitter taste.
Baking soda also helps with browning effect of baked goods and can be used to freshen smelly shoes, polish silverware and as a whitening agent for both teeth and laundry.