Our adventures in the kitchen lead us to try different recipes. Most of these recipes require ingredients that we are completely unfamiliar with – while others ask for common ones. However, there are still some of us who might not have any idea as to what make-up these common ingredients. I bet that you experienced this sometime while you were still learning to cook.
If you are fond of baking cakes and pastries, chances are that you’ve tried different cake and bread recipes that made use of baking soda, baking powder, or both. Why is there a variation between these ingredients? What is the difference between the two?
Both baking soda and baking powder are considered as leavening agents.
Leavening agents are ingredients that produce carbon dioxide when added or mixed with dough or baked in the oven (as a result of chemical reaction); the carbon dioxide produced inside the dough expands it and causes the bread to rise.