The Baking Soda And Baking Powder Mix-Up That Wrecks So Many Bakes

They are not the same, and swapping them shows.

You grab the tub that looks right, tip it in, and your muffins come out flat, or oddly bitter, or weirdly domed and cracked. Chances are you swapped baking soda and baking powder without realising the difference.

Baking soda needs an acid, like buttermilk, yoghurt or lemon, to react and create lift. On its own with no acid, it can leave a soapy, metallic aftertaste and refuse to do its job properly.

Baking powder already contains its own acid, so it works with plain batters. They are not interchangeable spoon for spoon, and using one in place of the other throws the whole chemistry out of balance.

Read the recipe, use the exact raising agent it calls for, and check it is still in date, because both lose their fizz over time. Get the leavening right and your bakes rise light and taste clean.