Everyone who has tried to bake has probably asked themselves this question.
What is the difference in baking powder, bicarbonate soda and baking soda?
What are the different applications of these devices?
We’ve got you covered.
Basic pantry items Baking soda and bicarbonate soda are two different names for the exact same thing.
In Australia we call it Bicarbonate of Soda, but in the US and other countries it is called baking soda.
Both baking powder and bicarbonate are leavening agents.
The leavening agent, when added to a batter, causes the air bubbles to expand (produced by stirring whipping or beating ) and cause it to “rise”.
What is bicarbonate soda (aka Bicarb soda?
The bicarbonate of soda acts as a leavening agent.
The chemical reaction that causes food to rise requires the addition of moisture and an acidic component.
It is used to make recipes that already contain an acidic ingredient, such as honey, buttermilk, lemon juice or chocolate.
What is baking Powder?
Baking powder contains bicarbonate soda and is already mixed with acidic ingredients. All you have to do is add the moisture.
The most common acidic ingredient in baking powder is Cream of Tartar.
Make your own baking powder by mixing two parts of cream of tartar and one part of bicarbonate soda.
Baking powder is neutral in taste, and it’s often used with other ingredients that are neutral tasting. For example, milk.
Can I substitute bicarb soda for baking powder?
In Australia, when baking, we use self-rising flour unless specific qualities of bicarbonate soda are needed.
When used in baking, bicarbonate of soda has a different taste than baking powder.
It has a tangy taste and a beautiful golden color.
This also creates a texture that is very different from what can be achieved with baking powder.
The tangy taste of bicarbonate soda can easily turn bitter or soapy when used in excess.