294496 Mon Oct 20 09:52:58 -0700 2003 3 27 General Chowhounding Topics 0 1615280 Can anyone here say, with any degree of expertise (e.g. knowledge of chemistry), why a recipe might use baking *soda* in addition to the standard baking *powder*? I have a recipe that uses 2 t baking powder, and then an additional 1/2 t of baking soda. Since baking powder is mostly baking soda anyway, does anyone know of any good, sound chemical reason to add the baking soda? Mon Oct 20 09:52:58 -0700 2003 0 Howard-2 1 1615287 If there's an acidic ingredient in the recipe (e.g., buttermilk, yogurt, molasses), baking soda, which is a base, is used to create a neutral environment to promote rising. That's why you'll often see recipes for gingerbread or buttermilk-based baked goods using just baking soda or both powder and soda. An addition of 1/2 tsp. soda to a recipe with baking powder will help neutralize acid ingredients and enhance rising. (The second active ingredient in baking powder, in addition to soda, is an acid that also promotes rising, making it a neutral ingredient that contains both necessary elements.) Baking soda also is added to some recipes without acidic ingredients, just to give a better rise (more often older recipes). The link below explains hoe baking powder and soda work. Link: http://science.howstuffworks.com/framed.htm?parent=question57.htm&url=http://users.rcn.com/sue.interport/food/bakgsoda.html Mon Oct 20 10:18:33 -0700 2003 1615280 0 Caitlin McGrath 1 1615292 On a non-scientific basis, some people (like my mother) can't stand the strong baking powder taste that comes out in some baked goods. It's usually things like biscuits and scones, and is very bitter. Using baking soda instead of all or part of the baking powder in a given recipe can help cut down on the intensity of this bitterness. Mon Oct 20 10:39:01 -0700 2003 1615280 0 Caitlin Wheeler 2 1615349 I think that just means there's too much baking powder in general... I remember my dad's pancakes had a VERY harsh metallic taste to them, and now I realize it's because his recipe (the one straight out of the red gingham Better Homes & Gardens cookbook!) had too much baking powder in it. However, not enough baking powder in your biscuits and you'll end up with hockey pucks. Mon Oct 20 18:20:53 -0700 2003 1615292 0 JK Grence (the Cosmic Jester)