Do you struggle to remember the differences between baking powder and baking soda? Want to know if you can substitute one for the other? Your burning questions, answered.
Baking powder and baking soda. Both of them are used so frequently in quick baking projects that unless you are a recipe developer, rarely do you consider what each of them actually does for your finished product.
With traditional or "slow" breads, that leavening agent—the thing that creates bubbles that keep the bread light—is a living fungus called yeast. As the yeast consumes sugars present in the flour, it releases carbon dioxide gas, forming thousands of teeny tiny air pockets inside the dough and causing it to rise. Once you pop that dough in the oven, those air pockets heat up and further expand, and a phenomenon known astakes place.
The only problem with yeast? It takes a long, long time to work. Enter baking soda. Unrestricted by the protracted timeframes of biological organisms, it relies instead on the quick chemical reaction between an acid and a base.Baking soda is sodium bicarbonate. It reacts with acids immediately upon contact to produce carbon dioxide. Carbon dioxide gets trapped within batters and expands upon baking, leavening your quickbreads.
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