Filed Under: Baking Science | How To

Baking Soda vs. Baking Powder

Recipe By Tessa Arias
  |  
October 14th, 2021

The surprising differences between Baking Soda vs. Baking Powder and how they work and affect your baking. Be a better baker by learning these fundamentals!

Chemical leavening agents like baking soda and baking powder can have a profound effect on your favorite baked goods. What is baking soda vs. baking powder? How do they actually work? What are the differences between them?

Those are the questions I’ll be answering for you today, and guess what… I brought VISUALS! Let’s dive in!

Baking Soda vs. Baking Powder

What are chemical leaveners? Can you substitute baking powder for baking soda and vice versa?

pile of baking powder vs pile of baking soda

Baking powder and baking soda are both chemical leaveners that work to create light textures in baked goods—but only under the correct conditions. They release gases, primarily carbon dioxide, through chemical reactions between acids and bases.

Although baking powder actually contains baking soda, the two leaveners are very different. Baking powder and baking soda are not interchangeable, however, they both provide three similar main functions:

  1. Leavening: Baking powder and soda release gases that form bubbles which expand within the batter or dough during the baking process. The protein in the batter or dough then sets around those air pockets. This creates rise and lift in the structure of your baked goods.
  2. Tenderizing: As the gases form and expand, cell walls in baked goods begin to stretch and thin. This results in a more tender texture that’s easier to eat.
  3. Provide flavor: Small amounts of chemical leaveners can contribute a salty, sour flavor that is distinct to baked goods like biscuits, scones, or Irish soda bread.

Why it’s SO important to use a leavener in most recipes!

Take a look at the image below to see what happens when NO chemical leavener is used in my Ultimate Muffin Recipe compared to using both baking powder and baking soda:

comparison of homemade muffins made with baking powder vs baking soda

The muffins without any leavener are extremely dense and almost taste unbaked despite being baked for the exact same amount of time as the other!

Why do some recipes not call for baking powder or baking soda?

The recipes where you don’t need a chemical leavener are the ones that use yeast, which is an organic leavener that also works by producing gas bubbles, or recipes that whip lots of air into the batter or are custard-based (like ice cream or crème brûlée), where rich creaminess is the desired texture.

What is baking soda and how does it work?

Baking soda, referred to scientifically as sodium bicarbonate, is a natural pure alkaline substance activated by moisture and acid present in the batter, dough, or mixture to produce gas.

Naturally acidic ingredients that will active baking soda:

  • Buttermilk
  • Sour cream
  • Yogurt
  • Lemon juice
  • Honey
  • Natural cocoa powder (NOT Dutch-processed)
  • Unsweetened chocolate
  • Brown sugar
  • Molasses
  • Fruits & fruit juices

There must be some acidic ingredient in the recipe for baking soda to function. Baking soda begins to leaven as soon as it touches liquid present in the dough or batter. So if you wait too long before baking, you may notice a decrease in leavening effect (especially in wetter dough or batters).

In professional baking, this is referred to as ‘bench tolerance,’ or how long a batter or dough can be stored before it has lost its leavening. For recipes that rely mostly on baking soda for their structure which are also full of moisture, such as certain cake batters, they shouldn’t be stored too long before baking.

How baking soda changes baked goods:

If you use too much baking soda, you may taste an unpleasant metallic, soapy, or bitter flavor in your food. This can happen by accident by mis-measuring or when making other changes to an established recipe.

Baking Soda Elevates pH

Baking soda helps add a beautiful browned color to baked goods by elevating pH levels. Baking soda is also present in baking powder but in a smaller amount so it has a lower pH level which results in less browning.

A higher pH in baked goods can affect color, flavor, texture, and gluten development! For example, baking soda in brownies or gingerbread enhances the deep dark color and smoothes out the chocolate flavor.

Meanwhile, baking soda in cookies leads to more spread and a crispy edge compared to baking powder:

comparison of chocolate chip cookies made with baking powder vs baking soda
comparison of chocolate chip cookies made with baking powder vs baking soda

Since baking soda must be fresh to work properly, it’s important to switch out your container before the expiration date. However, baking soda can lose its effectiveness even before that date.

How to test baking soda for freshness:

Place 1/4 teaspoon baking soda in a bowl and pour 1 teaspoon of distilled vinegar on top. If the baking soda immediately bubbles violently, it is fresh. If nothing happens, throw away the baking soda and buy a new package.

What is baking powder and how does it work?

Baking powder is a combination of baking soda, an acid (usually cream of tartar), and an anti-caking agent such as cornstarch. Because it contains both the acid and the base necessary for the desired chemical reaction, your batter or dough doesn’t require additional acidic ingredients to work properly. Just moisture and heat! This makes baking powder a complete leavening system.

Most baking powder available in the U.S. today is double acting, meaning its first reaction occurs when combined with liquid to help aerate the batter or dough, and a second more slow-acting reaction occurs when heated in the oven. This means that baking powder dough or batters have a better bench tolerance and can be stored and baked at a later time. If using aluminum-free baking powder, I recommend looking for one that is also marked as double acting for best results.

How baking powder changes baked goods:

The small amount of cream of tartar in baking powder decreases pH and weakens gluten. In recipes like muffins, biscuits, and cakes, many of which rely entirely on baking powder, this results in a tighter, whiter, and delicate texture:

comparison of homemade muffins made with baking powder vs baking soda

Strength

It’s important to understand that baking soda is four times stronger than baking powder. This means 1 teaspoon of baking powder will raise a cup of flour, whereas only a 1/4 teaspoon of baking soda can produce the same effect. A general rule of thumb is that ½ teaspoon of baking soda is neutralized by 1 teaspoon of lemon juice or vinegar.

How to test baking powder for freshness:

Place 1 teaspoon of baking powder in a bowl with 1 cup of hot water from the tap. If it bubbles up, the baking powder is fresh. If nothing happens, throw the baking powder away and buy a new container.

How to store baking powder and baking soda:

Purchase in the smallest size feasible based on how often you bake and use chemical leavening agents. Store in a cool place in an airtight container. Air and light can cause them to lose their effectiveness before their expiration date, which is why I included freshness tests above!

Which is better: baking powder or baking soda?

Neither one is better than the other, they are simply used depending on the chemistry of the recipe, how it will be handled, and what the desired outcome is!

Take a look at some of the experiments we did with baking powder and baking soda.

Below you’ll see the same exact base muffin recipe baked in the same trays at the same temperature for the same amount of time. The only difference is the chemical leavening agent used!

Baking powder muffins: these were tall, light, slightly delicate, fluffy, and cakey. They were evenly domed on top. These were my favorite, followed by batch 3 which had both!

Baking soda muffins: these were slightly more browned, they had very tall peaks in the center, and they had an ever so slightly sour taste. Almost like there was sour cream in the batter (there wasn’t).

Both baking soda and powder muffins: These muffins were the most browned and caramelized and had a more springy texture.

No leavener muffins: These were leaden, dense, rubbery, and really just a doughy, inedible mess.

comparison of homemade muffins made with baking powder vs baking soda

We repeated the same experiment with my Bakery Style Chocolate Chip Cookie Recipe:

Baking powder cookies: These were extra thick and tall, not chewy, more fluffy, and not quite as flavorful.

Baking soda cookies: These cookies were well browned with slightly crispy edges, chewy interiors, and regular thickness. They didn’t stale as quickly so they were more shelf stable. They were my favorite!

No leavener cookies: These were dense, heavy, and had a similar texture to “Mexican Wedding Cookies.”

comparison of chocolate chip cookies made with baking powder vs baking soda
comparison of chocolate chip cookies made with baking powder vs baking soda

Why do some recipes call for both baking soda and baking powder?

As you can see above, sometimes we want the best of both worlds! Some recipes call for both baking soda and baking powder in order to have the highest effect of acid-neutralizing and leavening powers.

This works especially well for an acidic dough that needs to be stored overnight, such as my favorite Ultimate Chewy Chocolate Chip Cookie recipe.

More science of baking articles to check out:

Recipes you’ll love:

Photos by Joanie Simon | The Bite Shot.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    funsize wife — April 29, 2015 at 8:07 am

    We never learned that in home ec- great article! Thank you!

  2. #
    Teri — April 29, 2015 at 9:41 am

    Wonderful video, great info for all bakers!

  3. #
    Gaby — April 29, 2015 at 2:44 pm

    Great info Tessa!

  4. #
    Dawn norman — April 29, 2015 at 6:23 pm

    I have always wondered about the two .
    Very interesting!
    I’m going to have to make those cookies!

  5. #
    Anetta — April 29, 2015 at 9:16 pm

    Tessa, you are my hero! I never feel confident developing baking recipes, but I’m learning so much from you.

  6. #
    Dulcistella — April 30, 2015 at 1:00 am

    So, correct me if I’m wrong: in the recipe down here it should be better to have baking soda instead of baking powder, or a mixture of the two agents, right? What would you recommend?
    http://localmilkblog.com/2015/01/flaky-fluffy-buttermilk-biscuits-from-scratch.html

  7. #
    SALMAN — April 30, 2015 at 2:26 am

    Thanks for the info.

  8. #
    Kay — April 30, 2015 at 2:59 am

    Thanks for sharing! You learn something new every day! =)

  9. #
    Sarah @ Sarah’s Bake Studio — April 30, 2015 at 6:44 am

    Great explanation and video! Very helpful!

  10. #
    Erin @ Miss Scrambled Egg — April 30, 2015 at 5:20 pm

    Always informative and helpful, Tessa. Thank you for sharing. I made some chocolate chip cookies tonight. 🙂

  11. #
    Zonara — May 1, 2015 at 8:29 pm

    Thanks for the clarification! Love your iG and recipes.

  12. #
    Andi — May 2, 2015 at 9:19 am

    This is great, I’m learning lots from you! If you ever need content, I always like to hear good prep tips and why they are needed (temp of ingredients, specific type of cookie sheet etc) and storage tips (like a piece of bread in with the cookie container to keep moist, how to freeze). Sometimes those tips save a whole batch! Great stuff on here, thanks!

  13. #
    ZsuZsu — May 8, 2015 at 4:26 pm

    very helpful information, but was wondering why the pic of the cookies with both baking power and soda are incredibly flat cookies compared to the slightly fluffier ones above.

  14. #
    Ana — May 19, 2015 at 12:54 pm

    Thank you for explaining it so well!

  15. #
    Jillian — June 6, 2015 at 9:08 pm

    This is the first video I’ve come upon that really explains baking soda and baking powder differences so clearly! I’m always working on creating and formulating recipes, so this was SUPER helpful! Thanks for making this video!

    • #
      Tessa — June 10, 2015 at 9:50 am

      I’m so glad you enjoyed!

  16. #
    Karrie — June 15, 2015 at 8:53 am

    I have been cooking for the better part of 40 years, and never knew the difference, nor did it matter when baking a recipe calling for one , then not having it and using the other! Now I know why it didn’t turn out. Thank you for clareyifying! ;p)

  17. #
    Diane — December 1, 2015 at 6:43 am

    Thanks for the info on how to determine their freshness

  18. #
    Caitlin — February 9, 2016 at 4:45 pm

    What temp attire does baking soda and baking powder cook at? This is great information. Thank you.

  19. #
    Caitlin — February 9, 2016 at 4:52 pm

    When did you finish and post your website?

  20. #
    Orietta — March 27, 2016 at 2:56 pm

    Hi Tessa, it’s really interesting your explanation, I’m italian since I’ve been leaving in America I’m not able to bake my usually cake because I’m not able to use and balance baking powder and baking soda. Is there any role I can refere to?

  21. #
    jimmygourmet — March 30, 2016 at 2:44 pm

    Hi, I tried to print the info regarding the difference between baking soda vs baking powder. But it won’t print any ideas what I should do? Thanks.

    • #
      Tessa — March 30, 2016 at 4:41 pm

      Oh hm, well the print function is meant for recipes and since there’s not a recipe here, it doesn’t exactly work 🙁 If you highlight the text you’d like printed, right click, and hit print, you should be able to get it done that way! Hope that helps.

  22. #
    Anitha — May 8, 2016 at 8:05 am

    Thanks Tessa for the valuable info!!

  23. #
    Rose — May 12, 2016 at 1:47 am

    Thanks for your info,Tessa you have done justice

  24. #
    Gerry Eaton — May 12, 2016 at 1:16 pm

    I hate a problem I used to make the best chocolate chip cookies, I used swans down self-rising cake flour. They stopped making it. I’ve tried regular cake flour but don’t know how much baking power to use. Can you help me Thanks Gerry
    If you want the recipe I will give to you.

  25. #
    Noran — May 31, 2016 at 5:06 am

    Thank you so much
    I asked so many people what’s the difference between them & nobody have an answer

  26. #
    Deloris Berry — June 4, 2016 at 6:02 pm

    Excellent information!!!!!!! Thank you so much.

  27. #
    Peggy — June 4, 2016 at 11:22 pm

    Hi! Thanks for the sharing.
    I have this puzzle that quite bothers me lately–cookies don’t spread. Years ago when I was in Canada, they turned out fine. But since I moved back to Hong Kong and started baking again, the cookies just refused to spread and I had to use a stamp mid-way. I wonder if relative humidity has anything to do with it? But even in dry winter conditions, they remained stubbornly the same shape as they were dropped on the sheet. Some say granulated sugar helps, but it didn’t work either. Other trials I had: melted butter; molasses; mix of sugars; shortening…
    Maybe you could enlighten me on this?

  28. #
    CONFIDENCE KAAKPO. — July 3, 2016 at 9:47 am

    Thank you very much for the information.recently I did not known any different between soda and baking power but now i know.it is possible to use soda power in meat pie? thank you and may God bless you.

  29. #
    Natallia — July 4, 2016 at 8:33 am

    Thank you, Tessa. I substituted baking soda for baking powder easily without even thinking before I read your article. Now I will follow the recipes’ instructions strictly. I see the difference now. I used to wonder why the final bakery had such a clumsy look.

  30. #
    Tsitsi — July 4, 2016 at 12:22 pm

    Thank you Tessa for the information. I have learnt a lot.

  31. #
    Michelle — July 5, 2016 at 7:11 pm

    Thanks Tessa I never knew or understood the difference from baking soda/powder I would love to know your secrets to scratch made cakes

  32. #
    Kanika Jindal Pathak — July 29, 2016 at 10:49 pm

    Thanks Tessa….you explained it so wonderfully well

  33. #
    Blanca Marrufo — September 12, 2016 at 1:25 pm

    Gracias, soy Mexicana vivo en México pero. aunque se algo de inglés, entendí todo, por la excelente pronunciación además de lo valioso de la información

  34. #
    joan nass — September 21, 2016 at 8:18 am

    Hi,
    Thank you Tessa.. Your video was greatly helpful.

  35. #
    joan nass — September 21, 2016 at 8:20 am

    Thanks Tessa,

    Your video did a great job in explaining the difference. Keep up the good work.

    • #
      Tessa — September 21, 2016 at 4:43 pm

      Thank you! I’m glad you enjoyed it 🙂

  36. #
    Melinda — September 21, 2016 at 6:21 pm

    Love your Videos and Recipes

    On a funny note, another difference:

    You can Brush your Teeth with Baking Soda

    You can’t with Baking Powder

    Once again, you’re recipes are wonderful

  37. #
    Joanne — September 21, 2016 at 9:05 pm

    Very well explained! Thank you!

  38. #
    Jeannie — September 22, 2016 at 8:44 pm

    Knew most of this, but after sixty some years of baking still didn’t know there was a way to test baking powder for freshness. Bet some of my friends don’t either from listening to comments about guessing” they needed to get new. I do not use self rising flour so my powder doesn’t get a chance to get old. Thank you for the “new” information.

    • #
      Tessa — September 23, 2016 at 9:16 am

      You are so welcome, Jeannie! I’m glad to hear you found this helpful 🙂

  39. #
    Deb — October 8, 2016 at 6:08 am

    This is really useful info. Once I was out of baking soda so substituted baking powder in a favorite chocolate cake recipe and the flavour and texture were different. This explained why.

  40. #
    matthew — December 8, 2016 at 9:37 am

    what am i doing here i have test tomorrow and i need to study i dont even bake

  41. #
    Bonnie — December 9, 2016 at 9:13 pm

    If a cookie recipe calls for 1 tsp baking soda and I wanted to use baking powder instead, how much baking powder would I use?

  42. #
    Catharina — December 13, 2016 at 11:19 pm

    Thank you so much for this, always wondered the difference as I made a gorgeous chocolate cake and got the measurements the wrong way round and yes, I had to throw it out, it tasted awful! So now lesson learned and make sure I never ever confuse the two!

  43. #
    Carol — January 24, 2017 at 10:57 am

    Very helpful.
    I’m having a lot of problem with all purposes flours to make cake some time the Birthday cake is very dense or pound cake like , I have to used cake flour,even if the recipe call for all purposes flours.
    Thank you, carol

  44. #
    Deb F — January 31, 2017 at 10:47 am

    Hi Tessa,
    I was eating an Ultimate Chocolate Chip cookie while watching this….

    • #
      Tessa — February 1, 2017 at 8:27 am

      LOVE that!!

  45. #
    Alice Niki — February 21, 2017 at 11:58 pm

    New lesson/insights for me. I never pay attention to all these! Now that I begin to venture into baking, your tips/tricks/traits are really helpful and make our baking more interesting & more fulfilling. Thank You.

  46. #
    Hami — April 9, 2017 at 7:34 pm

    Thanks for the info n tips Tessa, keeo up with the sharing efforts

  47. #
    jim — June 14, 2017 at 1:07 pm

    I’ not sure what your point was about the cookie pics. Are you saying that the anemic looking cookies with both powder and soda are the preferred ones? Maybe the picture doesn’t give a good representation. My main question is concerning the baking powder with no aluminum in it. Does it proof the same way. I have some that is a year away from its expiration date, but it did nothing when the water was added. Actually, the powder rose up and floated, but no bubbling. Any thoughts on this?

  48. #
    Olivia — August 27, 2017 at 8:21 pm

    Thanks so much for that information! I will not substitute those two ingredients again because thanks to you I have a better understanding how and why they work!!

  49. #
    Peter — September 7, 2017 at 11:57 pm

    Thanks for the very informative video in South Africa we get bicarbonate of soda which I think is the same as baking soda & baking powder and the weight equivalent of a stick of butter as we do not get sticks of butter.

  50. #
    Yulana — September 12, 2017 at 8:42 pm

    What a wonderful vlog on these two leaveners. You’re the first to explain in an understandable manner. I love the science of baking.

  51. #
    Bella — September 30, 2017 at 6:39 am

    Hi Tessa,

    Thanks for a great article clarifying the two baking ingredients. I have a question though. Someone told me baking powder and baking soda will keep fresh indefinitely if you store them in the freezer. Since I use Bob’s Red Mill baking powder and baking soda, they come packaged and I don’t have to worry about metal cans or boxes. However, I trust your judgement impeccably. 🙂 Could you please respond on your thoughts about this? Thanks, greatly appreciated!

  52. #
    Paul — December 2, 2017 at 12:46 pm

    Thanks for the short and informative video!

  53. #
    Carol — January 2, 2018 at 11:53 am

    Do you lose much of the leavening effect of baking powder or baking soda when you refrigerate cookie dough?

    • #
      Tessa — January 2, 2018 at 8:57 pm

      You lose more from baking soda. Most baking powder on the market is “double acting” so it’s activated when mixed with liquid, then again when exposed to heat!

  54. #
    Yvonne — February 3, 2018 at 2:57 pm

    Which kind of cookie sheet do you find is best to produce a thicker cookie that is soft and chewy? Thank you for easily explaining the difference between the two.

  55. #
    Nonnine — May 8, 2018 at 9:36 pm

    Thanks for this, I never really understood the function of these two. Now I do.

  56. #
    korina vathi — May 23, 2018 at 6:44 pm

    Thanks Tessa..great info and very helpful indeed

  57. #
    Marie — September 2, 2018 at 7:25 pm

    Thank for the info! Really interesting!

  58. #
    Judy — October 30, 2018 at 7:01 pm

    I was taught that baking soda made cookies spread and baking powder made them rise. Is there anything factual about that?

  59. #
    Becca — November 15, 2018 at 4:25 pm

    Howdy Tessa,
    Thank you for the info!!
    If I am making a ton of cookies for Christmas, and need to make the dough ahead of time… would you suggest making recipes with baking powder so they will have an optimum bake with the double acting leavening? I don’t want them to come out flat after the dough being refrigerated/frozen for about a week.
    Thank you in advance for your help!

  60. #
    Joann Hartmann — December 16, 2018 at 6:07 am

    Thank you for this great information. I do have a question about cutout cookies, such as Christmas shaped cookies. Because of the leavening agents, the cookies rise and the shapes are distorted. How can I keep the flavor and texture of the cookie but reduce the puffiness of the shapes?
    Thanks for any help you can give.

  61. #
    Lyn — December 21, 2018 at 7:34 pm

    I have a recipe for ginger cookies that calls for two teaspoons baking soda, and they come out very thin. Should I use one teaspoon each of soda and powder? The recipe does call for refrigeration.

  62. #
    Jennifer D. — December 21, 2018 at 9:34 pm

    Hi, I just stumbled across your website through reading about your cake flour article & enjoyed it. Than I came to this one & was wondering two things first what about cream of tartar? Second have you heard of the DIY baking powder? What I’ve come across is you substitute 1/2 teaspoon baking soda & a 1/4 teaspoon cream of tartar for 1 teaspoon baking powder. I’ve found it works in a pinch but I’ve never done any side by side comparisons & I have noticed the baking soda flavor in some of the more delicate flavors of my baked goods. Just curious?

  63. #
    Lei — February 15, 2019 at 7:35 pm

    Thank you, Tessa. This is informative. The cookies looks soooo good!!!

    May I ask if you have already tried baking with less sugar and putting in substitute like Stevia and or Erythritol?

    Thanks!
    (fr Bangkok)

  64. #
    John Crawford — March 5, 2019 at 9:13 am

    I found your video by searching for baking soda vs. baking powder. It was exactly what I needed to know. I have a recipe for oatmeal pecan cookies that I have used for years, just as it is written. It contains brown sugar and baking soda. Never before had I realized the “acid” required to activate the soda was in the brown sugar. I should have checked before I completed the recipe, because I switched to baking powder this time, thinking that I had been doing it incorrectly for 50 years. I thought perhaps the church lady who gave me the recipe had gotten it wrong. I won’t know until the dough chills and I bake them, but I have a feeling I am going to regret my decision. But NOW, I know. Thank you for the insightful information.

    • #
      Tessa — March 6, 2019 at 2:35 pm

      Hi John – you are so welcome! Cookies without baking soda won’t spread or brown as much. How did they turn out?

  65. #
    janet — April 3, 2019 at 9:47 am

    I have a recipe that uses single acting baking powder. I have used Alsa baking powder which is single acting, but it gives off a weird smell. I’ve been searching on the web how to make my own single acting baking powder but the ratio of cream of tartar to baking soda was either a 2:1 or 3:1 etc, which is correct please?

    Also one time, I added a bit much(forgotten and used a Tablespoon instead of teaspoon) of baking soda and baking powder, the cake came out bitter, is this due to the baking soda or baking powder?

    thanks.

  66. #
    Thank you — June 2, 2019 at 10:51 am

    First of all – thank you for clearing that one up. We don’t find Baking Soda on our shelves here in South Africa but I have been told that baking soda is the same as Bicarbonate of Soda. Can you help me out on this one ???

    • #
      Queenie — October 27, 2019 at 1:43 pm

      Baking Soda is AKA bicarbonate of soda or sodium bicarbonate.

  67. #
    Holly Sabo — June 2, 2019 at 4:22 pm

    This is super helpful!

  68. #
    Clara — June 16, 2019 at 10:37 pm

    How about the taste? Will it taste bitter if only baking powder is used?

  69. #
    Emilie — June 29, 2019 at 1:24 pm

    Does the acidity make rise the dough ? I don’t understand why we don’t use baking powder after using baking soda.. when the acidity is neutralized, but we don’t add any other leaveners, does it still rise evenly ?

  70. #
    Denise S. — September 25, 2019 at 9:22 pm

    Wonderful information, thank you so much.

  71. #
    Wendy — September 29, 2019 at 6:27 am

    Hola muchas gracias por la información, es muy valiosa

  72. #
    Bonita L Simione — October 26, 2019 at 6:18 am

    I am 78 years old and never heard of testing baking soda/baking powder. I wrote it down and will be testing these two items. (never to old to .learn). Love reading your column.

  73. #
    Diane Steele — October 29, 2019 at 9:43 pm

    I learn so much from your baking advice! Can’t argue with chemistry. . . but it was so BORING in high school! Thank you for your generosity in sharing your expert advice with us.

  74. #
    Carol-Ann Rogers — November 2, 2019 at 7:08 am

    Thank you !

  75. #
    janice — November 21, 2019 at 11:21 am

    i added 1 tsp of baking soda to the recipe instead of 1 tsp of baking powder. how can i fix this

  76. #
    marie horner — December 8, 2019 at 3:05 pm

    awsome info thank you

  77. #
    Helen — January 5, 2020 at 7:10 pm

    Very much appreciated

  78. #
    Linda Denzer — January 15, 2020 at 5:09 pm

    I have two questions actually. First I wondered the proper techeneic for measuring powered sugar that calls to be sifted. Is the proper amount before or after the sifting process?
    And secondly, if I want a really thick choc chip cookie that doesn’t spread how do I achieve it? Thank you

  79. #
    Jeffrey Mouttet — February 17, 2020 at 2:21 am

    We operate a small factory in Trinidad West indies (Caterers Choice Ltd.) where we produce frozen Dumplings, but when we fry the Dumplings and Samosas, they are not crispy and fluffy we use about 100 lbs of flour to do our daily production, what can we do to make the product “fluffy and crispy after cooking”

    Regards,

    Jeffrey

  80. #
    Dada Maria Romoke — March 6, 2020 at 8:23 am

    Thanks for shearing ds topic.Pls which flour is best for cake

  81. #
    Gretchen — March 17, 2020 at 4:56 am

    I love learning the science behind the ingredients. Thank you so much when you post things of this nature.

  82. #
    Lynette Visagie — April 8, 2020 at 12:53 am

    Hi Tessa,
    Thank you, the tip on baking soda vs baking powder is very informative. Just a question… my red velvet cake recipe requires one to add the baking soda to the vinegar then to the batter, but by the time I add it to the batter, it stopped fizzing, no matter how quick I try to do it. Any suggestions please?

    Regards,
    Lynette Visagie

  83. #
    Allison — April 14, 2020 at 1:21 pm

    Thanks!

  84. #
    Harsimrat — April 28, 2020 at 12:41 pm

    Very informative and simply explained

  85. #
    georgia nichols — April 29, 2020 at 9:37 am

    loved your video Learned a lot and the video was not too long which is good

  86. #
    Jean — May 25, 2020 at 8:45 am

    This was sooooo helpful. Thanks.

  87. #
    Pati Young — May 25, 2020 at 3:16 pm

    Great video. Thank you. Trying to put together a gluten-free cookie recipe with oats and nut flour that is also low sugar. This info is really helpful.

  88. #
    Jodie — July 20, 2020 at 11:48 am

    I’m so impressed with all the information you have given me.
    Thank you,
    Jodie

  89. #
    Sandy Lambert — August 7, 2020 at 5:34 am

    I want to make cookie dough ahead of time and keep it in the freezer. It may be in the freezer a couple weeks before baking.
    If the cookie recipe I use only calls for baking soda, won’t freezing the dough inactivate the baking soda?
    Should I adjust the recipe to include baking powder? If so, how much baking powder?
    Thank you

  90. #
    Yvonne — August 12, 2020 at 11:33 am

    Do you have tricks on making the best sweet breads especially banana bread?

  91. #
    Robin Hughes — August 26, 2020 at 11:37 am

    Thank you!!

  92. #
    Janet Wilson — September 25, 2020 at 7:50 am

    Very interesting video. Thank you.

  93. #
    Sharon — September 30, 2020 at 8:50 am

    What is your favorite cookie cooling racks? I’m looking to get some but I wanted to have it to last a long time.

  94. #
    RaDreamFarm — November 8, 2020 at 6:47 am

    I recently made the Libby’s pumpkin roll recipe, which calls for baking soda. Other recipes, I have noticed call for both soda and powder. Is pumpkin acidic enough to activate the baking soda?

  95. #
    Karen Lynn McQuiston — November 20, 2020 at 7:02 am

    I love her videos and very informative. I’m glad I found her

    • #
      Tessa — November 20, 2020 at 11:58 am

      Thank you so much for the kind words, Karen!

  96. #
    Marlayne — January 13, 2021 at 3:41 pm

    Could you please tell me, if you want to double a cake or cookie recipe. Do you double the baking soda and. THe baking powder too?

  97. #
    B Lawrence — February 7, 2021 at 7:51 am

    Loved your explanations on baking soda vs powder; needed to hear that chemical reaction reminder. Renewed my products for freshness after reviewing. Thanks.

    5 out of 5 for the information.

    • #
      Tessa — February 8, 2021 at 1:45 pm

      So glad you found this article helpful!

  98. #
    Rhonda Peterson — April 13, 2021 at 9:34 am

    Great information! I appreciate the video format to complement the article. I plan to use this video in my high school cooking classes to help explain the science aspects of leaveners. As I tell my students, baking is chemistry!

    • #
      Tessa — April 13, 2021 at 2:44 pm

      I’m SO glad you found this article helpful, and I agree 100% that baking is chemistry! Definitely feel free to use my video for your class! 🙂

  99. #
    Upasana — June 26, 2021 at 11:54 am

    Hey tessa! This is upasana from india! I love your vedios and blog. you are really very informative and a wonderful teacher. Do you also have guide for egg substitution?

    • #
      Tessa — June 28, 2021 at 12:57 pm

      I don’t publish egg-free recipes, sorry!

  100. #
    sophia Moussallam — October 9, 2021 at 7:09 pm

    Hi Tessa
    I’m from Australia and I stumbled on to to your website after learning about “double acting baking powder” (DABP) as I had just made a batch of muffins and of course once you start researching the WEB you pretty much bounce around from site to site.
    Now, DABP isn’t common in our supermarkets but it is available if you look. I believe i do have an understanding of how baking soda and BP work, but what I don’t understand is what the difference in the “aluminium free” (AF) DABP besides the metal taste of course. My research was going well right up to “AF”, I got confused because I want to trial chilling my muffin batter overnight in the fridge and to my understanding (and please accept my apologies in advance if I got it wrong) if it’s AF then it doesn’t work as well? I rephrase my question another way just in case I’m not asking the correct question. If I’m chilling muffin batter does “DABP” work the same way as “DABP AF”, which do I use?

    • #
      Emily — October 11, 2021 at 11:28 am

      Hi Sophia! Aluminum-free baking powders primarily react only with liquid and not with heat, which makes them react more quickly to your batter than most double-acting powders. With an aluminum-free baking powder, you will want to get your muffins into the oven right away as the longer you wait, the less rise you’ll get. Using an aluminum-free baking powder that is double acting will allow you to chill your muffins. Our favorite brands of baking powder are Clabber Girl, which contains aluminum, or Argo, which is aluminum-free but double acting. I hope that helps! Thanks for asking, I’ll see if Tessa can add more details to this post regarding aluminum-free baking powder.

  101. #
    Lea — October 15, 2021 at 10:37 am

    Ok….could you give an option to have this as a printable pdf? These are so awesome for a “joy of cooking” or “americas test kitchen” type of notebook for homeschoolers etc! I’d pay a few $$ a buck for such.

    • #
      Emily — October 15, 2021 at 10:47 am

      Thanks for your feedback, Lea! I’ll bring this up in our next team meeting to see if this could be an option 🙂

  102. #
    Sherry Jean — October 15, 2021 at 11:31 am

    Great information about Baking Soda and Baking Powder. I now understand how it reacts in the recipes. I will never look at my cookies the same way. Plus I am throwing out my soda and powder to buy fresh ones. Thanks!

    • #
      Emily — October 15, 2021 at 2:28 pm

      So happy this helped, Sherry Jean!

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