Baking soda vs. baking powder: Here's the difference.
on the other hand, is actually a combination of baking soda plus another acid, in the presence of an inert stabilizer , which is often a bit of cornstarch. What that means: Everything stays inert in the mixture until liquid is added, which allows the soda and acid to combine to produce carbon dioxide . This process is what gives baking powder its lifting power in recipes—without which, you’d have some sad-looking biscuits on your hands.
But just like baking soda, Reid says baking powder can lose its lifting power over time if it’s not stored in aplace. If you can, keep it free from humid conditions, since extra moisture in the air can allow the reaction between acid and base to happen. Pay close attention to the label when you buy a new box, since there are actually two different kinds of baking powders out there: single-acting and double-acting. Single-acting powders react fully when you combine them with another liquid. But double acting baking powders work in two stages: Once when combined with a liquid, and again when combined with heat.
Still not sure you’ll remember the difference between these two ingredients? Reid has a quick trick: Think baking
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