🧂 1. What is Baking Soda?
Chemical name: Sodium Bicarbonate (NaHCO₃)
Type: A base (alkaline)
🔬 How It Works:
Baking soda requires an acidic ingredient (like lemon juice, yogurt, buttermilk, vinegar, or brown sugar) and moisture to activate. When it reacts with acid and moisture, it produces carbon dioxide (CO₂), which forms bubbles and makes baked goods rise.
🍰 Examples of Baking Soda in Use:
Banana Bread – the mashed bananas provide acidity.
Buttermilk Pancakes – buttermilk activates the baking soda.
Chocolate Cake – cocoa powder (if natural and not Dutch-processed) acts as the acid.
⚠️ Important Notes:
Baking soda is 3-4 times stronger than baking powder.
If too much is used without enough acid, it can leave a metallic or soapy aftertaste.
It acts fast, so you need to bake immediately after mixing.
🧁 2. What is Baking Powder?
Chemical composition: Baking powder contains:
Baking soda
An acid salt (like cream of tartar)
A moisture-absorbing agent (like cornstarch)
🔬 How It Works:
Since it already contains acid, it only needs moisture (and heat, in the case of double-acting powder) to activate. Most baking powders today are double-acting:
First activation: when mixed with liquid.
Second activation: when heated during baking.
🍪 Examples of Baking Powder in Use:
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