Baking Soda/Baking Powder

Baking Soda (sodium bicarbonate, or sodium acid carbonate or NaHCO3) is a natural alkaline that when mixed with acid gives off carbon dioxide (CO2) to lift or raise batter or doughs. When using baking soda as the sole leavening sufficient acid must be added. (See chart below.) Common acids used with baking soda include  applesauce, buttermilk, honey, brown sugar, molasses, cream of tartar, lemon juice or vinegar, chocolate and cocoa powder (only regular cocoa, not Dutch-process).

If there is not enough baking soda to counter the acid, you will be left with a tangy or acidic taste, which in some cases can be desirable – like the tangy taste of buttermilk in biscuits. However, too much baking soda will leave you with a bitter or soapy taste, and that’s never desired.

As a general rule, ½ teaspoon (2 grams) of baking soda will neutralize any of the following:

• 1 cup (237 ml) yogurt or buttermilk
• ¾ cup (178 ml) honey or brown sugar
• ½ cup (119 ml) natural cocoa
• 1 tsp (5 ml) cream of tartar

Also remember that baking soda causes cocoa powder to redden during baking; thus red velvet cake.

Baking Soda will last indefinitely if stored in a sealed container in a cool dry place, but a good rule of thumb is to replace it every 6-12 months.

Baking Powder, which is made from baking soda, already includes sufficient acids and acts as a complete leavening system. Most baking powders are called “double-acting”.  This is because they contain two acids which work in two stages.  The first acid reacts as soon as the powder is mixed with liquid.  He second acid is heat reactive and is activated during the baking process.

If there is too little baking powder, the batter will not rise enough and the finished product will be tough. Too much powder will give the batter a bitter taste and excess gas.  Air bubbles will be so large they will collide with one another and escape the batter causing the cake to fall flat.

As a general rule of thumb, it will take 1 teaspoon (5 grams) to raise 4.5 ounces of all-purpose flour (128 g).

Baking powder has a life span of 24 months after manufacturing.