The general rule of thumb with the baking powder to flour ratio is 1 to 2 teaspoons for 1 cup of flour. Baking powder should not be confused with baking soda as the latter is four times stronger than baking powder.
Baking powder is a combination of baking soda, one or more acid salts, such as cream of tartar and sodium aluminum sulfate, and cornstarch to keep the mixture dry thus preventing any chemical reaction until liquid is added. Adding too much baking powder to a batter will leave the bread or cake bitter tasting. The extra baking powder may also cause the dough to rise too fast then collapse. Using too little baking powder will make the cake tough and have a compact crumb.Learn More
The active ingredients in baking powder are sodium bicarbonate and cream of tartar. Cream of tartar is a dry acid that is also known as sodium aluminum sulfate.Full Answer >
Baking soda can be substituted for baking powder as long as an acidic ingredient is used in the recipe. Baking soda is four times stronger than baking powder, so the substitution will not be an identical measurement. If a recipe calls for a teaspoon of baking powder, use only 1/4 teaspoon of baking soda.Full Answer >
Baking soda and baking powder are not the same thing. Baking soda is bicarbonate of soda and is basic, which means its pH is higher than 7. Baking powder has bicarbonate of soda as well as acid salts such as cream of tartar or starch. Baking powder is generally neutral.Full Answer >
Baking soda and baking powder are different products that are non-interchangeable. Even though both products are commonly used as a leavening agent, baking soda is made of sodium bicarbonate alone. Baking powder contains not only sodium bicarbonate, but also other chemicals that produce a "double acting" leavening process.Full Answer >