AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question Dear Ms.Grau,
I wonder why some recipes call for the use of both baking powder and baking soda at the same time. As far as I know baking powder already has baking soda in it. So what is the point?
Thank you.
Answer Mujgan:
You're correct, baking powder does contain soda. The additional baking soda is added to some recipes to give a little extra lift. It requires an acidic batter or dough to work, so you will see it when the recipe calls for buttermilk, chocolate, or other acidic ingredients.
Baking soda and baking powder also work at different times during the process, creating different size air holes. Baking soda reacts as soon as it comes in contact with the acid, so as soon as you mix wet and dry ingredients the baking soda begins producing carbon dioxide. Therefore, leaving a batter leavened with only baking soda sit before baking it would result in reduced rising.
The baking powder, on the other hand, doesn't start its reaction until it is heated, so all its rising is done in the oven. The bottom line is, if you have baking powder and no soda, your recipe will probably still work, but may not be quite as light. And if you substitute sweet milk for buttermilk, for example, you probably don't need the soda at all.
Elyse
I forgot one thing - baking soda produces a crisper cookie than baking powder, so if omitted in cookie recipes the texture will be different. Baking powder can effect the color of the baked goods, especially when chocolate or certain fruits are used.
