What is the difference between baking powder and baking soda?

How to clean oven with baking soda and lemon

Baking soda is sodium bicarbonate.

It reacts with acid in recipes to expand air bubbles, which makes baked goods rise.

It reacts as soon as the acid, in the form of buttermilk, vinegar, yogurt, or lemon juice is added to the recipe.

This means that things made with baking soda need to be transferred into a prepared pan and into the oven as quickly as possible, to get the most rise and guarantee results.

,Baking powder is sodium bicarbonate combined with monocalcium phosphate and cornstarch.

it reacts with the acid in the recipe, and then it has a second reaction with the heat of the oven, which gives more rise to the final product.

You can also make baking powder at home by combining 1/4 cup of cream of tartar with 2 tablespoons of baking soda.

If you are going to store it for a while, the addition of 1 tablespoon of cornstarch will keep it from clumping, but it isnu2019t necessary, as you can always just pass it through a sieve with the flour when sifting.

,Generally speaking, less baking soda is needed in a recipe.

Most recipes will call for 1/4 tsp of baking soda per cup of flour, or 1 tsp of baking powder per cup of flour.

If the batter is particularly heavy, it might call for more of either ingredient, for added lift.