Comments on: How to differentiate Baking soda with baking powder?

By: Em Bee

Em Bee — Sun, 22 Nov 2009 03:44:59 +0000

When a little amount is added to plain water, the baking powder will become fizzy and the baking soda will remain still. My guess is the baking powder is the creamy one. It usually has cornflour mixed with the bicarbonate of soda and cream of tartar.
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By: duke

duke — Sun, 22 Nov 2009 03:30:59 +0000

put a pinch of each on the tip of your tounge. the baking soda will give you sorta magic pops effect whereas the baking powder wont.
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By: chevron

chevron — Sun, 22 Nov 2009 03:11:59 +0000

Baking soda will not react with water alone. It needs and acid like vinegar to cause a reaction. I do believe baking powder will react with plain water.
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By: vbunznomore

vbunznomore — Sun, 22 Nov 2009 02:30:59 +0000

Umm, put a little on your finger and taste them! Have you ever brushed your teeth with baking soda? The taste is pretty easy to discern. I don't know what baking powder tastes like, but baking soda has a definite flavor. I actually like the taste of baking soda. I use the toothpaste that has baking soda in it. It's kind of salty-tasting.
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By: Matthew

Matthew — Sun, 22 Nov 2009 02:19:59 +0000

Baking powder is bicarbonate of soda (baking soda) with cream of tartar added. This alters it's pH. Mix them both with an acid (vinegar would work), and whichever reacts stronger is baking soda.
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By: i.emeran

i.emeran — Sun, 22 Nov 2009 01:31:59 +0000

Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately

Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.

im guessing baking powder is white and baking soda is cream?
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By: what?

what? — Sun, 22 Nov 2009 01:26:59 +0000

mix each with a little water and the one that bubbles is baking soda.
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By: Calli M

Calli M — Sun, 22 Nov 2009 01:21:59 +0000

just go buy them both new with the labeled box haha
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