Baking Soda and Baking Powder: Why Use Both?

We've always wondered why some recipes called for both baking soda and baking powder. They're both chemical leaveners that do pretty much the same thing in pretty much the same way. So is it just extra insurance? We finally found our answer in this month's issue of Fine Cooking!

Food Geek Brian Geiger explains that it all comes down to acid. Baking soda needs some in order to activate and create the carbon dioxide needed to lift the batter, and you want to use only enough soda to neutralize the acid (since leftover soda in the batter tastes gross). Baking powder is actually baking soda mixed with just the right balance of another acidic ingredient, so you don't have to worry about acid in your recipe or leftover soda in your batter!

Now the reason why both soda and powder might be used is because you might have enough soda to neutralize the acid in a recipe, but not actually enough to lift the batter. In these cases, Geiger says that a little baking powder will give the extra lift needed to make the recipe perfect. You could use baking powder alone, but then your finished baked treat might taste too acidic.

Geiger says that you might also use both soda and powder when you want the recipe to taste a little tangy or develop a nice browned color. Baking soda is the key to both of these!

• Check Out the Full Article: "Baking Soda and Baking Powder" by Brian Geiger, Fine Cooking Issue #102

(Image: Flickr member Mel B. licensed under Creative Commons)

Comments (3)

Thnks, that's a great explanation and an even better link to the FC article!

I've always had trouble understanding this, I've read and reread Shirley Corriher's explanation in the past. She does a great job of explaining how each ingredient works but I was never very clear as to why you might need both.

For some reason it really clicked when I read the Geiger piece you linked to.

This is great.

Also I hate when commercials (and I only watch tv about once a week) talk smack about "chemical leaveners" being evil and unnatural. And then of course the people who want to use totally natural cleaning products use baking soda.
So much fail.

As a child growing up in Ireland - this was the mantra for baking in our house.

baking soda sour milk (sour milk adding the acidity)
baking powder regular milk

I always thought it was a lovely simple way for a child to understand.