Substituting Baking Soda with 2 Teaspoons of Baking Powder
You will need:
Nutrition Facts
Best Uses
Effects on Your Baking
Flavor Impact
Baking soda is alkaline and neutralizes acidic ingredients, while baking powder already contains an acid. This means your final product may taste slightly tangier, especially if the original recipe had acidic ingredients (like buttermilk or lemon juice) meant to react with baking soda.
Texture Changes
Baking powder has a weaker leavening effect than baking soda, so your baked goods may not rise quite as much. They might be slightly denser and softer rather than crisp or airy.
Structural Effects
Since baking powder isn’t as strong as baking soda, your baked goods might not spread as much (in cookies) or rise as high (in cakes and muffins). The final texture could be a little more compact but still tender.
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