If you want to build a great foundation for baking you really need to understand the differences between baking powder and baking soda. Even though both are leaveners, chemically they’re different. We’ll explain in further detail below. For the best Raleigh NC catering service, only Catering by Design will do. Call us today to learn why our customers love us and keep coming back.
Baking powder contains an acid to neutralize its baking soda. Baking powder is typically baking soda, cream of tartar, and sometimes cornstarch. Cream of tartar is a dry acid. Most baking powder is also double acting, meaning it has two leavenings. The first occurs when the baking powder gets wet, like when you mix dry and wet ingredients. The second occurs when the baking powder is heated.
A good rule of thumb is to use around 1 teaspoon of baking powder per 1 cup of flour.
If you remember your chemistry days then you’re probably familiar with acids and bases. Baking soda is a base. It needs an acid to activate and produce carbon dioxide to make your goods rise while baking. You’ll often see recipes call for acids like buttermilk, brown sugar, yogurt, lemon juice, vinegar, cream of tartar, molasses, applesauce, natural cocoa powder, or honey when baking soda is being used.
If you use too much baking soda in your recipes, or forget to use an acid, then your finished baked goods will have a metallic or soapy aftertaste. Baking soda is also three to four times stronger than baking powder so you’ll want to use the “less is more” approach. A good rule of thumb is to use around 1/4 teaspoon of baking soda per 1 cup of flour.
We hope this information will help you conquer your next baking adventure. Need more tips? Be sure to visit back with the last two posts from this series. Looking for a catering vendor for your next event? Keep reading to learn how Catering By Design can help you.
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