Is baking soda and baking powder the same?

Question

Is baking soda and baking powder the same?

Answer 1

no.

Answer 2

no they are 2 totally different things

Answer 3

no baking powder is used more in cakes as it makes it rise more.

baking soda gives off air bubbles in a cake to make it go down.

its more likely to use baking  powder than baking soda.

if your looking to make a cake baking powder is the one.

Answer 4

no! baking soda creates more gas than baking powder..  

Answer 5

nope. slightly different

Baking soda is Sodium Bicarbonate

Baking powder is Bicarbonate of Sodium

Answer 6

Of course not. They have different chemical properties and that's why if you accidentally use the wrong one it goes horribly wrong.

Answer 7

Baking soda and baking powder are similar in the sense that they are both a riser. Now if I remember correctly from the classes I took in baking the difference between the two is that baking soda has a one step rising action where as baking powder as a two step rising action. Many but not all recipes that consist of baking soda call for eggs. The eggs give the recipe the second riser because eggs act as a riser.

It's a little difficult to explain the one step action and the two step action. All I can say to explain it is if you made a recipe with baking soda and no other ingredient that could act as a rising agent then compared it to a recipe that you made with baking powder one would look more flat and the other would be fluffy.

Answer 8

Baking soda and baking powder have some similarities, but differences can cause one to make a cake rise, while the other allows the cake to fall flat of expectations. Both bakingbakingbaking sodasodasoda and bakingbakingbaking powderpowderpowder contain sodium bicarbonate. BakingBakingBaking powderpowderpowder, however, contains both sodium bicarbonate and cream of tartar. This means differences in both taste and results.

Sodium bicarbonate tends to produce carbon dioxide (CO2), when mixed with an acidic substance. This accounts for dough or batter bubbling when sodium bicarbonate in bakingbakingbaking sodasodasoda is added to ingredients like sugar, milk, or shortening. However, bakingbakingbaking sodasodasoda alone tends to become unstable at higher temperatures. So for example, one might see bakingbakingbaking sodasodasoda in recipes for pancakes, or cookies, because these food items don’t require long bakingbakingbaking times.

Recipes that generally don’t take bakingbakingbaking sodasodasoda, but instead require bakingbakingbaking powderpowderpowder generally have longer bakingbakingbaking times. This is because the cream of tartar in bakingbakingbaking powderpowderpowder acts as a second leavening agent, and takes over when the bakingbakingbaking sodasodasoda, or sodium bicarbonate, is rendered inactive by long exposure to heat.

Thus one often sees bakingbakingbaking powderpowderpowder required in recipes like muffins, cakes, and non-yeast breads. It is also popular in recipes like biscuits, which have to cook at a high heat.

It is possible to substitute bakingbakingbaking powderpowderpowder for bakingbakingbaking sodasodasoda, though one may need to add a larger amount of powderpowderpowder to get the same results. However the reverse is not true. Substituting bakingbakingbaking sodasodasoda for bakingbakingbaking powderpowderpowder will not work in recipes that require high heats or long cooking times. As well, bakingbakingbaking sodasodasoda has a somewhat bitter taste, which can be hard to mask.

If one is in a bind and the store is closed, bakingbakingbaking sodasodasoda mixed with cream of tartar is essentially “do it yourself” bakingbakingbaking powderpowderpowder. Mix two parts of cream of tartar to one part of bakingbakingbaking sodasodasoda to make bakingbakingbaking powderpowderpowder. This will also dull the taste of the bakingbakingbaking sodasodasoda, so that it won’t give off a bitter taste.