What is Baking Soda and Baking Powder?

Baking Soda and Baking Powder are used for leavening (releasing air in the food). This makes food lighter

Almost all the grain flours are slightly acidic (Average pH = 6.1) with the exception of Millet flours (Average pH = 7.4).

Baking soda (Sodium Bi-Carbonate)

Baking soda is alkaline, it neutralizes the acid in the flour adding tenderness. When mixed with moistened grain flours, it forms gas (carbon dioxide) making the food seem light. In India, Baking soda is also called cooking soda.

Baking Powder

There are two types of Baking powder: Single action, and Double action

Baking Powder Single Action

This is a combination of Baking soda (an alkali), and one or more acids (Cream of tartar, sodium aluminum sulfate). The baking powder is sifted with flour. When the moisture is added to make dough or the batter, it forms gas, making the dough or the batter lighter.

Corn starch is added as a drying agent to prevent accidental activation.

Baking Powder (Double Action)

This is a combination of Single action Baking powder and a 'high temperature acid'. The gas is formed at room temperature when moistened, and then again when the 'high temperature acid' gets activated during cooking.

Corn starch is added as a drying agent to prevent accidental activation. This is the most common baking powder sold in the American Grocery stores.

Yogi's notes

1. Too much of baking powder can cause rapid rise and collapse in cakes, or when making Rasgulla. Too much of baking powder will also leave a bitter taste. Too little baking powder results in hard cakes or Rasgulla.

2. By volume Baking soda has 4 times more Sodium Bi-Carbonate as the Baking Powder. It starts to work as soon as the fluids are added. Use the batter soon after adding Baking soda for it's leavening effect. Too much baking soda will result in soapy taste.

3. Sodium Bi-Carbonate reddens the cocoa powder, the secret of Devil's Food Cake.

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