What is the main difference between baking powder and baking soda?

Baking powder and baking soda are both leavening agents, but they differ significantly in their composition and how they react during baking. The correct choice highlights that baking powder contains acids, while baking soda does not.

Baking soda, or sodium bicarbonate, is a pure alkaline substance that requires an acid (such as vinegar, buttermilk, or lemon juice) to activate and produce carbon dioxide gas, which helps baked goods rise. In contrast, baking powder is a complete leavening agent that includes both an acid and a base, typically sodium bicarbonate and a dry acid such as cream of tartar. This means that baking powder can produce carbon dioxide on its own when mixed with moisture and heat, making it versatile for various recipes without the need for additional acidic ingredients.

This distinction is crucial for achieving the desired texture and lift in baked goods, as the presence of acid in baking powder provides a double-action leavening process, which can also occur when it is heated, giving better results in many recipes.

Therefore, understanding that baking powder contains acids while baking soda does not is fundamental for a successful baking process and ensures correct usage depending on the ingredients of a recipe.