Baking Soda vs. Baking Powder Simplified

Have you ever made a batch of cookies that came out like lumps of coal instead of the delicious cookies you had hoped? Then most likely you used baking powder in a recipe that called for baking soda. On the other hand, have you ever tried to bake a cake that came out as flat as a pancake instead of the moist and light cake your grandmother gave you the recipe for? In this instance the baking soda was probably used instead of baking powder. The two scenarios above are very common mistakes made in baking/cooking especially for someone who does not bake a lot or for someone who is just in the learning phase of baking.

Baking soda otherwise known as sodium bicarbonate usually requires an acid and a liquid to activate. Baking powder also requires liquid to activate but has the acid portion already incorporated in it. Baking powder also contains a drying agent and does have baking soda in it. Although you can substitute baking powder for baking soda (you would need to increase the amount used and the taste of the product may be different than if it were to be made with baking soda), you cannot substitute baking soda for baking powder due to the lack of the acid component.

Ultimately the best way to remember their general function is the "S" in baking soda will promote "spreading" and the "R" at the end of baking powder will promote "rise".