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Article: A continuing compendium of tips and techniques for cooks from Food Network Kitchens:
- Article from:
- The Herald News - Joliet (IL)
- Article date:
- September 23, 2003
CopyrightCopyright (c) 2003 The Herald News (Joliet, IL). (Hide copyright information)
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Q & A
Q: What, if anything, is the difference between baking powder and baking soda? Can I substitute one for the other? -- Barbara Cadima, Fall River, Mass.
A: While baking soda and baking powder are both chemical leaveners -- meaning that they chemically mimic yeast fermentation by producing gases (carbon dioxide) in baked goods -- the two should not be confused. Baking soda is four times as strong as baking powder; and the two require very different conditions to activate their leavening power.
Baking soda is nothing more than the chemical sodium bicarbonate. When it is combined with moisture and an acidic ingredient -- such as yogurt, buttermilk, chocolate or honey -- a chemical ...