Baking soda and baking powder are easily confused because they have similar names and appearance. Sometimes they are used in the same recipe, but it is important to know their individual uses. So, they are both leaveners but chemically different. Here is the difference between baking soda and baking powder.
This ingredient is also known as bicarbonate of soda or sodium bicarbonate. The baking soda is a base mineral, which, when combined with something acidic, produces carbon dioxide. Therefore, when a recipe needs baking soda, it actually needs some type of acid. When you use baking soda in a recipe, you also need something acidic, such as brown sugar, lemon juice, molasses, cream of tartar, yogurt, and buttermilk. So, they react together.
Baking soda is stronger than baking powder. However, too much baking soda doesn’t mean more lift and when it doesn’t react with any acid in the recipe there will be leftover baking soda in the recipe. Moreover, when it isn’t neutralized with acid, the recipe will have a metallic taste.
In order to decide the exact measurement of baking soda in a recipe, you should know the rule of thumb.