Baking Soda VS Baking Powder

I had debated myself what was the difference between baking soda and baking powder. I haven't gone to the culinary school yet so I'm all new by learning this.

I tried to make the glazed lemon bread by using fresh lemons I have. I accident put one teaspoon of baking soda. I thought it won't make it difference but it DOES! It didn't rise the bread what I had expected and tasted it kinda of bitterness. I threw it away into the trash *the whole bread* :(

So I decided to research about it. Now I get it... I get it.. I get it..

It reminds me that I had took some chemistry classes back at Gallaudet University when I majored in Biology because that two ingredients do consists of chemistry like sodium bicarbonates, gas, acidity and etc.

Want to share with you about this. You might learn something new about this and make it easy for your future with the baking skills.

Baking Soda is a sodium bicarbonate that will not make cake rise. It acts like a "single duty" which it consists of the acidity. The batter will produce the bubbles by adding the baking soda along with sugar, milk or shortening. It will neutralized the acidity and bitterness if add a little bit of milk before mixing with those dry ingredients. It is unstable for the higher temperature so it doesn't require long baking time. It's a perfect ingredient to add like for homemade pancakes or cookies.

Baking Powder is a combination of sodium bicarbonate and cream of tartar (in the other scientific words - it's a mixture of tartaric acid and baking soda). When water is added, both combines to make a salt and carbonic acid which decomposes to water and carbon dioxide gas which it causes the cake rise. It acts like a "double duty" which it consists of the acidity and base. It is stable for the higher temperature that is a perfect for longer baking times. It's a perfect ingredient to add for muffins, cakes, non-yeast breads and etc.

Now I had learned something new so I know which ones that I can create something new without any accident. Maybe I will tempt to make the glazed lemon bread this time by adding one teaspoon of baking powder, not baking soda!

Hope u had learned something new as I did :)