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    « Breading Cutlets | Main | Caster Sugar »

    Jan 02, 2005


    I am new to baking and have just been following recipes without understanding the composition or purpose of their ingredients. Thanks for the explanation.
    As for the pros and cons of powder and soda, I guess experience will be the guide.

    Whenever I cook most of times baking powder comes in use. It’s always come in my mind what is difference between baking soda and baking powder. Today you have cleared up the difference. Thanks buddy.

    this really helped me on my science project ! Thanks ! :)

    You saved me!! I'm so glad to not throw out an entire batch of cookies because of a stupid mistake!! I really appreciate it!

    Great info! I used some of this for my Science Fair research paper.

    When I used baking soda, as called for in a chocolate biscotti recipe, there was a pronounced after taste from the baking soda. How would I avoid this in the future? The lemon biscotti recipe I used called for baking powder and were delicious. Unfortunately I had made 160 of these Chocolate biscotti for a wedding. Dipped in white chocolate masked the baking soda taste, but there was still that unpleasant taste lingering.

    Is baking soda the bicarbonate of soda you buy from the baking aisle in supermarkets?

    Help! I just mixed baking powder into a cookie recipe that called for baking soda. Have I just ruined this entire batch of special cookies?

    I just did a similar experiment. baking soda can replace baking powder if used properly but not the other way around

    Do I add baking soda to make an omelette fluffly?

    What on earth. Here is my internet journey, seeking the answer to "Baking soda vs. baking powder."


    "You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder."

    "In recipes calling for baking powder, baking soda can be used, along with some cornstarch and cream of tartar. Baking powder cannot, however, be used to replace baking soda."

    “While you can't swap baking soda for baking powder, or vice versa…”

    So which one is it? If baking is all about accuracy, then why is it that I constantly find conflicting information, all from experts, and recipes are so often wrong? How does anything ever get baked and turn out edible, if everyone has so many different opinions? I am starting to believe that bakers are actually other-worldly beings that are unknowingly just manipulating ingredients with their minds.

    Wonderful article! Thank you for pointing me towards it. I think this is inspiring a blog post... ; )

    I just did the same thing for biscuits. The end result was a very bitter taste. I suggest you buy and add the cornstarch and cream of tartar as described above.

    What do I do if I accidentally added the amount of baking soda that was supposed to be added as baking powder? I don't have any more cocoa to be able to remake the cake! I added 1.5 tsp of baking soda and it was supposed to be 1.5 tsp of powder. Ugh!

    I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.


    no you can not sub anything for soda :<

    is there anything you can substitute for baking soda?

    You do not have to mix the soda, cornstarch and cream of tartar separately - just be sure to either sift or whisk thoroughly with the flour (dry ingredients).

    When using soda as a substitute for baking powder, must I mix the soda, cornstarch, and cream of tartar together separately before adding to the overall mixture?

    Can cream of tartar be used as a substitute for tartaric acid?

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