Measure baking soda properly by dipping the measuring spoon into the container and scooping out more than you need. Level off what's in the spoon with the flat edge of a table knife. Always mix baking soda with a recipe's other dry ingredients before adding any liquid; it will start working as soon as it is wet. By Patricia S York March 31, Save FB Tweet More.
All rights reserved. Baking soda sodium bicarbonate , a fine white powder, is a quick-acting leavener used in baking. When baking soda which is alkaline is blended with moisture and an acidic ingredient such as yogurt, buttermilk, molasses, brown sugar, chocolate, or cocoa—provided the cocoa isn't Dutch-process , carbon dioxide bubbles result. These allow cakes, quickbreads, muffins, biscuits, and cookies to rise and take on a light texture. Measure ad performance. Select basic ads.
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Chemistry Expert. Helmenstine holds a Ph. She has taught science courses at the high school, college, and graduate levels. Facebook Facebook Twitter Twitter. It turns out that if a recipe calls for baking soda, you can swap in baking powder without adding any additional ingredients, but if a recipe calls for baking powder, it's more difficult to swap in baking soda, because you'd also need to add cream of tartar or another acid.
That's because baking powder is made from baking soda ; it's technically a combination of baking soda and a dry acid. So if you're replacing baking soda with baking powder , you're playing with proportions rather than adding more ingredients. To substitute baking powder for baking soda, simply use three times the amount of baking powder as you would baking soda. This counteracts the addition of the dry acid and creates the right chemical reaction in your batter or dough.
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