What is the Difference Between Bicarbonate and Baking Soda?

Bicarbonate of soda and baking soda refer to the same substance, which is a pure leavening agent whichwhen mixed with moisture and an acidic ingredient, such as honey, buttermilk, or chocolate, produces carbon dioxide gas to aerate and lighten a mixture during baking. It is also known as sodium bicarbonate. Bicarbonate of soda is three to four times more powerful than baking powder, so if you need baking powder and only have bicarbonate of soda on hand, you will need to increase the amount of acidic ingredients in your recipe to offset bicarb's power.

On the other hand, baking powder is a combination of bicarbonate of soda, a weak acid, and sometimes cornstarch. It is used as a leavening agent in baking, and it already contains an acidic ingredient, so you don't need to add extra acidic ingredients to activate it. Baking powder is often sold as double-acting, which means it releases carbon dioxide gas when it comes into contact with moisture and again when it reaches a certain temperature in the oven.

In summary:

• Bicarbonate of soda and baking soda are the same substance, a pure leavening agent.
• Baking powder is a mixture of bicarbonate of soda, a weak acid, and sometimes cornstarch, and serves as a leavening agent in baking.
• Bicarbonate of soda needs an acidic ingredient to activate, while baking powder already contains an acidic ingredient.

Comparative Table: Bicarbonate vs Baking Soda

Baking soda and bicarbonate of soda refer to the same substance, which is a pure leavening agent which helps dough rise when used in baking. The difference in the names arises from the regional preferences. In the United States, it is commonly referred to as baking soda, while in the United Kingdom, Australia, and New Zealand, it is referred to as bicarbonate of soda or bicarb soda. Here's a summary of their properties and uses:

Both baking soda and bicarbonate of soda have 3 to 4 times more power than baking powder, so if you need baking powder and only have bicarbonate of soda on hand, you will need to increase the amount of acidic ingredients in your recipe to offset their power. Baking soda should be sifted well as it leaves a tangy flavor if overused and can also be used to polish silverware.