Many people, mostly people who just started baking, are very confused when it comes to baking soda and baking powder. They do not know when to use them or their combination.

They are related to chemistry and they can become complicated. We will explain their difference and you will discover more about the basic use of these ingredients in the kitchen.

When it comes to baking, baking soda is the agent that helps for rising and it is mostly used for Indian breads and many baking recipes. Baking soda is activated when combined with ingredients which have acidic nature, including curd, lemon and buttermilk.

Then the dough rises and it is also used for spreading.

People use baking soda in pan cakes, cookies, naan (Indian bread) etc. However you can use baking powder for making bhatura – Indian bread and naan.

If your recipes are bitter it means that you’ve added a lot of baking soda. You have to be careful and read the entire recipe. Add the recommended quantity.

The other ingredient – baking powder is another rising agent. It is made of an ingredient that has acidic nature (cream of tartar) and baking soda.

This product has the double effect for rising. To explain, when you combine it with dough and batter, the ingredient will be activated. The second activation happens when you heat the dough or the batter.

People add baking powder for rising of cakes and different recipes that do not contain ingredients which have acidic nature (curd, lemon or vinegar).

It is also used for cake rising during the heating.

If you want you can mix the two ingredients for cake rising.

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