Baking Powder & Bicarbonate of Soda
WHAT’S THE DIFFERENCE ?
Bicarbonate of Soda
Also known as Baking Soda, has only one ingredient: sodium bicarbonate, an alkaline, and when it’s mixed with an acid (such as vinegar or any citrus juice) and moisture, it produces carbon dioxide. These bubbles of carbon dioxide become trapped in the mixture, and puff up as they’re heated. This makes the mixture rise, and gives cakes, cookies and other baked goods their light and fluffy texture.
Is a mixture of bi-carb soda, cream of tartar (a dry acid), and a filler such as rice flour or cornflour. It reacts with itself when moisture is added, and continues to react when heated. Baking powder is most often used when a recipe does not call for an acidic ingredient to be added to the mixture, as it can create the leavening effect by itself.
Bicarbonate of Soda will generally rise twice as much as Baking Powder, due to the aeration caused by the reaction with an acid element.