Powder and Soda

In the beginning there was darkness. And then I opened the cabinet door and pulled out the baking powder and baking soda and stared at them bewildered, willing them to break from their inanimate pasts and explain what the hell they do for a living.

Seriously. When and why am I supposed to use them?

This is where the magic of the interwebs comes in.

This evening, I learned that the difference between baking soda and baking powder is that baking soda is pure sodium bicarbonate while baking powder is a mixture of sodium bicarbonate, an acidifying agent, and a drying agent. The purpose of these powders is to help dough leaven (or as I like to say, levitate) by producing carbon dioxide upon contact with dough or high temperatures.

Some notes:
- Baking Soda -
* The chemical reaction begins as soon as it comes in contact with dough, so anything made with baking soda must be baked immediately or the power of the chemical will fade
* Baking soda is a base and, thus, bitter to the tongue. Therefore, it should be combined with an acidic ingredient such as buttermilk, citrus, chocolate, or yogurt

- Baking Powder -
* There are two types of baking powder:
1) single-acting, which is activated by moisture and, as a result, when combined with dough, it must be baked immediately
2) double-acting, which reacts in two phases. The first phase occurs when it comes in contact with moisture, releasing a small amount of carbon dioxide. During the second phase, most of the carbon dioxide is released, which happens when the dough is exposed to high temperatures

Some interesting morsels pulled off of the interwebs:
- Always sift or wisk baking soda or baking powder with other dry ingredients in your recipe to ensure uniformity. In other words, if you don't, you'll create giant carbon dioxide holes in your banana bread
- Baking soda causes cocoa powder to redden (see: Devil's Food Cake)
- When baking soda and baking powder are used simultaneously in a recipe, the baking soda is to neutralize acidity while the baking powder is mainly there for leavening

TADA! Mystery solved.

I feel like my childhood idol...


Nancy Drew...


Not what you expected?


Music (my icing): Acid Bath - Dead Girl


Credits:
About.com page on food chemistry
Joy of Baking page on baking soda and baking powder