First of all, baking soda and bicarbonate of soda are the same thing.
They’re both sodium bicarbonate – the only real difference is the name. Recipes from the United States tend to call it baking soda, while recipes from Australia, New Zealand, and the UK usually use the term bi-carbonate of soda or bi-carb soda.
What is bi-carb soda (baking soda)?
Bi-carb soda is a raising agent, which means it helps baked goods rise and become light and fluffy.
But it can’t do the job on its own. To activate properly, it needs two things:
- moisture
- an acidic ingredient
When bi-carb soda mixes with an acid, it produces carbon dioxide bubbles, which causes cakes, muffins, and biscuits to rise.
That’s why it’s commonly used in recipes that already contain acidic ingredients such as:
- lemon juice
- vinegar
- yoghurt or buttermilk
- honey or molasses
Without enough acid, bi-carb soda can leave a slightly bitter or soapy taste, so it’s important to use it correctly.
What is baking powder?
Baking powder is also a raising agent, but it’s a complete mix.
It contains:
- bicarbonate of soda
- a dry acid (often cream of tartar)
- sometimes a starch to keep it stable
Because the acid is already included, baking powder only needs moisture and heat to start working. This makes it a convenient choice for recipes that don’t naturally contain acidic ingredients.
Baking powder is commonly used in things like:
- plain cakes
- scones
- pancakes
- muffins
Most baking powder sold today is double-acting, which means it starts bubbling when mixed with liquid and then rises again when heated in the oven.
Can you substitute bi-carb soda for baking powder?
Sometimes, but you need to be careful.
Bi-carb soda is much stronger than baking powder – around three to four times as powerful. If you swap one for the other without adjusting the recipe, your baking may not rise properly, or it could alter the taste (and not in a good way!).
A general substitution is:
- 1 teaspoon baking powder = ¼ teaspoon bicarb soda plus ½ teaspoon of an acid (such as lemon juice or vinegar)
So, if a recipe calls for baking powder and you only have bicarb soda, you’ll need to add an acidic ingredient to make it work.
It’s also worth noting that baking powder can’t always replace bi-carb soda, because bi-carb soda may be needed to balance the flavour of other ingredients like honey or cocoa.
Handy household uses for bicarb soda
Baking powder is really just for baking, but bi-carb soda is famous for being useful all around the home. It’s gentle, inexpensive, and great at neutralising odours.
Here are a few easy ways to use it.
Freshen up the fridge
Place an open container or small bowl of bi-carb soda in the back of the fridge to help absorb unpleasant smells.
Help lift burnt-on food from pans
Sprinkle bi-carb soda over the burnt area, add enough water to cover, and gently simmer for a few minutes. Let it cool, then scrub – it often helps loosen stubborn bits.
A simple sink and surface scrub
Mix bi-carb soda with a little water to form a paste. It works well as a mild abrasive cleaner for sinks, cooktops, and grout.
Deodorise carpets and shoes
Sprinkle bi-carb soda over carpet or inside smelly shoes, leave it for a few hours, then vacuum or shake it out.
Keep drains smelling fresh
Pour a spoonful of bi-carb soda down the sink, follow with vinegar, let it fizz, then flush with hot water.
A quick recap:
- Baking soda and bicarbonate of soda are different names for the same thing.
- Bi-carb soda needs an acid to work properly.
- Baking powder already contains its own acid, making it more of an all-in-one raising agent.
- Bi-carb soda is also a handy helper for gentle cleaning and deodorising.
