Baking Powder vs Bicarb Soda: What's the Difference?

Learn the key differences between baking powder and bicarb soda, including their roles in baking and activation requirements.

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Baking powder and bicarb soda (baking soda) are not the same. Baking powder contains both an acid and a base and needs moisture to activate, making it ideal for recipes without acidic ingredients. Bicarb soda, on the other hand, is alkaline and requires an acidic component to activate. Adding acidity and moisture will produce carbon dioxide, which helps bake goods rise.

FAQs & Answers

  1. Can I substitute baking powder for bicarb soda? No, baking powder and bicarb soda are not interchangeable, as they require different activation methods.
  2. Why is bicarb soda used in baking? Bicarb soda is used in baking for its ability to produce carbon dioxide when combined with an acid, helping baked goods rise.
  3. What are some recipes that use bicarb soda? Recipes that commonly use bicarb soda include cookies, cakes, and quick breads that include acidic ingredients.

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