When is it better to use baking soda and when to use baking powder to make baked goods airy: explaining the nuances

Every housewife always wants to make delicious, tall, and airy pies, dumplings, buns, and cakes. But very often, they don't turn out as well as you'd like. There are many reasons for this: low-quality flour, too much or too little baking soda, and often because of the baking powder. That's why chefs advise that proportions should be strictly observed when making baked goods.

The FoodOboz editorial team has collected useful tips for you, which were published on the INSIDER website, on the proper use of baking soda and baking powder in baking, thanks to which dishes will always be successful.

First, let's understand what baking soda and baking powder are

"Baking soda and baking powder are both chemical leavening agents, but they are not the same thing. Although they both play a role in raising dough and changing the texture of food," explains baker and bakery owner Lindsay Johnson.

Where they are most often used

The expert noted that baking soda and baking powder are most commonly used in recipes for cookies, cakes, and quick bread, and they are responsible for giving baked goods a light, fluffy, porous structure that makes them delicious.

It should be remembered that although baking soda and baking powder do the same job in baking, they are chemically different and cannot be substituted in recipes.

"This is because they react differently and create air. If you don't know the difference between baking soda and baking powder, your baked goods will simply spoil," the expert said.

Johnson advises using baking soda in:

Only in baked goods such as cookies, muffins, and quick bread.

"When baking soda is mixed with an acidic ingredient, such as brown sugar, cocoa, or sour cream, it reacts with the acid. This reaction creates tiny bubbles of gas or carbon dioxide, which causes the dough to rise and spread," Johnson says.

Can baking powder be substituted for baking soda?

"If you run out of baking soda, baking powder can be substituted by multiplying the required amount by three. But this should be done as a last resort, as it can lead to the taste and texture of the final product being too dense or salty," the baker explains.

How to store baking soda properly?

"Baking soda can be stored unopened for up to three years, but once the box is opened, the shelf life begins to decrease. Since baking soda can absorb odors and moisture, an open box stored in a cool, dry place can be stored for six months," the expert said.

How do I use baking powder correctly?

Baking powder consists of both sodium bicarbonate and a dry acid, such as sodium aluminum sulfate or tartaric acid.

"It is used in baked goods such as cakes, cookies, and pastries.

The baker explained that baking powder always interacts with a liquid, such as water or milk.

"It first reacts to liquid and then reacts again to heat. Both reactions create tiny bubbles of gas or carbon dioxide, which causes the dough to rise, creating a light, airy texture," Johnson said.

How do I store baking powder?

Baking powder can be stored unopened for two years, but once the package is opened, the shelf life is also reduced. It is worth knowing that any exposure to moisture can change its effectiveness over time. Opened baking powder can be stored in a cool, dry place for no more than one year.