You’re probably tempted to use baking powder and baking soda interchangeably, but baking soda and baking powder are not the same. While baking powder contains bicarbonate of soda, aka baking soda or sodium bicarbonate, the two react differently in cooking and cannot be substituted equally.
Baking powder is sodium bicarbonate combined with a powdered acid; it is pre-packaged to react in the presence of moisture and heat. Recipes that don’t already include an acidic component will generally use baking powder.
Baking Soda and Baking Powder Conversions
Baking soda is a much more powerful leavener than baking powder, about 3-4 times as strong. That is why you will notice that recipes usually call for a small amount of baking soda, typically ¼ teaspoon per 1 cup of flour. Do not make the mistake of trying to substitute equal parts baking soda for baking powder in recipes. Your baked goods will have no leavening, be quite flat, and have an altered taste. Instead, follow these conversions for baking soda and baking powder. Baking Soda for Baking Powder Conversion
If you don’t have baking powder and you’re trying to substitute baking soda, you will need much less baking soda than the amount of baking powder the recipe originally called for. Too much baking soda in a recipe can give your baked goods a metallic or soapy taste, so be careful with your amounts in conversions.
As a rule of thumb, 1 teaspoon of baking powder is equivalent to ¼ teaspoon of baking soda in terms of leavening power. But there’s more you must do.
Remember, baking powder comes with its own acid included, and its the reaction between the acidic cream of tartar, the alkaline baking soda, and water that creates the leavening action and the air bubbles you need. If you’re substituting baking soda for baking powder, you also need to add an acid to the recipe. If you do not, you’ll be left with that metallic or soapy taste and flat, dense, hard baked goods. Try this instead.
1 tsp. baking powder = ¼ tsp. baking soda plus ½ tsp. cream of tartar (1 part baking soda to 2 parts cream of tartar).
What if you don’t have cream of tartar, either? You can still do a baking powder to baking soda conversion by adding another acid to create the carbon dioxide bubble-releasing action.
1 tsp. baking powder = ¼ tsp. of baking soda plus 1 tsp. of lemon juice or white vinegar (1 tsp. vinegar or lemon juice for every ½ tsp. cream of tartar)
Vinegar and lemon juice are acids, which will combine with the baking soda to create the leavening action. Lemon juice or vinegar will affect the taste of the batter somewhat, so you might want to compensate by adding a bit more sugar (e.g., 1-2 tablespoons) or just go with a slightly tangier taste. Baking Powder for Baking Soda Conversion
If your recipe calls for baking soda and all you have on hand is baking powder, the conversion is a little easier. Remember that baking soda is 3-4 times stronger than baking powder, so you’ll need a lot more baking powder to get the same leavening action.
As a general rule, triple the amount of baking powder for the amount of baking soda called for in a recipe. For example,
1 teaspoon baking soda = 3 teaspoons baking powder.
A recipe that called for baking soda already had an acid, such as cocoa, molasses, or honey included to neutralize the alkaline baking soda and create the air bubbles. Baking powder had the cream of tartar acid included anyway, so you’ll be fine with leavening.
“There’s also a take-away message for large auditing firms. Specifically, this work suggests early career staffers in international locations may not be getting the coaching they need to maximize their professional skills.”
Abstract: Audit workpaper review is a quality control mechanism intended to detect preparer errors and professionally develop preparers. In this study, we experimentally investigate two factors that theory predicts affect the degree to which audit reviewers adopt a developmental approach: local versus international preparer office affiliation and likely versus unlikely preparer recurrence. We find that reviewers adopt a less developmental approach for international preparers but a more developmental approach for preparers likely to recur. The adoption of a more developmental approach not only results in more coaching via review comments but is associated with greater detection of seeded preparer errors. Taken together, our findings highlight the susceptibility of quality control efforts in the global audit environment and identify recurrence as a potential intervention.
The paper, “Coaching Today’s Auditors: What Causes Reviewers to Adopt a More Developmental Approach?,” is published in the journal Accounting, Organizations and Society. The paper was co-authored by Lindsay Andiola of Virginia Commonwealth University; Denise Hanes Downey of Villanova University; and Tammie Schaefer of the University of Missouri – Kansas City.
“We found that senior auditors were more likely to explain errors and provide coaching when the staff person was in their local office,” Brazel says. “However, the biggest effect we saw was that coaching was much better if senior auditors thought the staff person was likely to work on the client again – regardless of where they were located.”
Authors: Lindsay M. Andiola, Virginia Commonwealth University; Joseph F. Brazel, North Carolina State University; Denise Hanes Downey, Villanova University; and Tammie J. Schaefer, University of Missouri – Kansas City
Baking Soda – What is Baking Soda Made Of – How Is Baking Soda Used
FAQ
What are the 3 ingredients in baking powder?
What are the main ingredient of baking powder?
What is the difference in baking powder and baking soda?
Why is baking powder not vegan?
How do you make baking powder at home?
Here’s the recipe. To make a big batch of baking powder at home, whisk together 30 grams of baking soda, 70 grams of cream of tartar, and 15 grams of cornstarch.
What are the ingredients in baking powder?
This particular type of baking powder contains monocalcium phosphate, sodium bicarbonate, and cornstarch. Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch.
What is baking powder used for?
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods.
Is baking powder a diluent?
baking powder, leavening agent used in making baked goods. Commercial bakeries and domestic bakers frequently use baking powder, which consists of a mixture of a base ( carbonate or bicarbonate) and a weak acid in appropriate amounts. Baking powder also contains added diluents, such as starch, which act as a buffer between the base and acid.