Baking Soda vs. Baking Powder: What’s Actually Happening (And Are They “Chemicals”?)
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A simple guide to baking soda vs baking powder, including ingredients, how they work, and whether they are safe to use in everyday baking.
Let’s clear something up.
Every time someone sees baking soda or baking powder on an ingredient list, there’s a moment.
A pause.
A squint.
And then:
“Wait… are those chemicals?”
Short answer:
Yes.
Longer answer:
So is everything else.
First, what do they actually do?
Both baking soda and baking powder are what’s called leavening agents.
That’s just a fancy way of saying:
👉 they make your baked goods rise
They do this by creating carbon dioxide gas which gets trapped in the batter and expands in the oven.
No bubbles → no lift → dense, sad cake.
A quick note for those keeping Kosher for Passover
Leavening gets a little more nuanced here.
During Passover, traditional baking rules shift because:
👉 leavened grain products (chametz) are not permitted
That means conventional baking systems built on fermentation are off the table.
However:
👉 chemical leavening agents like baking soda and certain baking powders are generally not considered chametz.
That said, the full formulation still matters:
- some baking powders contain starches that may not be Passover-approved
- certification matters depending on your level of observance
So while the chemistry itself isn’t the issue,
the system around it still is.
So what’s the difference?
Baking Soda = one ingredient
Baking soda is simply:
👉 sodium bicarbonate
That’s it.
It’s a base, and it needs an acid to activate.
Think:
- buttermilk
- yogurt
- lemon juice
- cocoa
When baking soda meets an acid and moisture:
👉 reaction → bubbles → rise
Baking Powder = a system
Baking powder is a blend of a few components:
- baking soda (sodium bicarbonate)
- an acid (such as cream of tartar or monocalcium phosphate)
- a drying agent (typically a starch like cornstarch)
Everything is already built in.
So when you add liquid:
👉 it activates
👉 and then again in the oven (most are double-acting)
Not all baking powder is the same
This is where it starts to matter.
Some baking powders use sodium aluminum sulfate as the acid component.
That’s why you’ll sometimes see “aluminum-free” called out.
At Steiner’s, we use baking powder that is:
👉 aluminum-free
👉 non-GMO
👉 gluten-free
Because even though the amounts used in baking are small,
we believe in being intentional about what goes in.
What does “aluminum-free” actually mean?
It simply means the acid is coming from:
👉 calcium-based compounds (like monocalcium phosphate)
👉 or natural acids like cream of tartar
Instead of aluminum-based salts.
Functionally, they do the same job:
- create carbon dioxide
- give lift
- support structure
The difference is in how the system is built.
Now let’s address the real question
Are these “chemicals”?
Yes.
But here’s where that gets misunderstood.
Everything in baking is chemistry
- water = chemical
- salt = chemical
- flour = complex chemical structure
“Chemical” doesn’t mean harmful.
It just means:
👉 it has a defined composition and reacts in predictable ways
Baking soda is widely understood and safe
It’s used in food, medicine, and everyday applications.
It’s one of the most studied ingredients in baking.
Baking powder is just a combination of familiar parts
No mystery.
Just:
- a base
- an acid
- a stabilizer
So what should you actually care about?
Not whether something is a “chemical.”
But:
👉 what is it doing?
👉 how much is being used?
👉 what does the full system look like?
Because this is where baking gets interesting
Baking isn’t about ingredients.
It’s about balance.
Too much baking soda?
👉 metallic, soapy taste
Not enough?
👉 flat, dense texture
The same goes for baking powder.
Everything has to work together.
And this is why good baking feels different
When something is built well, you don’t think about:
- structure
- lift
- chemistry
You just think:
👉 this is good
The takeaway
Baking soda and baking powder aren’t shortcuts.
They’re tools.
They’re what make quick breads possible.
They’re what give cakes their softness.
They’re what turn batter into something light and airy.
And no—
they’re not something to be afraid of.
Steiner’s Take
We’re not anti-science.
We’re pro-understanding it.
Because when you understand how something works,
you can build something better.