Kitchen 101 is back for more goodness!
Ever wonder what the difference is between baking powder and baking soda? Both are white powders, and we assume that they must do the same thing, no? Well, no.
Make sure you label your packages because if you mistake the two, you might end up with some unhappy costumers, and an unwanted cake.
Soo, what’s the big difference?
Baking soda is stronger. When mixed with a liquid (as per the recipe’s instructions), it needs to be acidic. Baking powder has a drying agent in it, so it doesn’t rise as much as baking soda.
And here’s the cool part for all the really brave kitchen savvies out there –
¼ tsp. soda + ½ tsp cream of tartar = 1 tsp baking powder. MAGIC!
And just watch out for that baking soda – if you use it instead of baking powder, you will be left with an undesirable taste.
-Love From Our Kitchen to Yours,
A Taste of Home in Israel