If you like to bake, you’ve probably used
Baking Soda or Baking Powder before. But have you ever stopped to think what the different
between the two is? Well, let’s find out in just 60 seconds. Baking Soda is a single rise raising agent.
It’ll cause your mixture to rise straight away as soon as acidic ingredients are mixed
in. This is evident when you see bubbles forming. However, because it starts rising straight
away, you’ll have to bake soon after or you’ll risk your bake falling flat. Baking Powder on the other hand provides 2
stages of rising. It has an extra acidic ingredient which means you get the first rise as you
would with baking soda, PLUS a second raise which is activated by heat – when you put
your bake in the oven. So, baking powder has an extended rising process. So, what are each of them good for? Baking
Soda are good for things that need less rise – like cookies for example. Whereas Baking
Powder are good for things that need more rise – generally fluffier bakes like cakes. And there you have it, that’s the difference
between Baking Soda and Baking Powder.