Hi all. I have a recipe that calls for both baking soda and bicarbonate of soda. Are they not the same thing? If not, just what is bicarbonate of soda? Can I use extra baking soda for it, or won't that work?
Thanks, Karen
recipe question
Jul 26, 2003
14 Replies
That was not the question, Reg.
The recipe calls for
*Not* baking powder and baking soda, like in some recipes to neutralize t= he acid generated by sour milk producys, fruit, etc.I suspect that baking soda (sodium bicarbonate) and bicarbonate of soda a= re the same, but I'm not a chemist.
-- Sincerly,
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
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"Don't cry because it's over, Smile because it Happened" _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
Hi Karen.
It looks like that the english refer to baking soda = as bicarbonate of soda or bread soda.
So, IMHO it's one and the same.
Someone with a little knowledge was translating a recipe and became dange= rous.
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96b
Titel: Triebmittel, Etc. Kategorien: Info Menge: 1 Jede menge
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D Ulf Neumann & Daniel Krebs et al, deutsch(schlau) -Erfasst *RK* 05.10.02 von -H.W. Hans Kuntze, CMC
: deutsch =3D Natron, Backnatron, Kaisernatron : deutsch(schlau)=3D Natriumhydrogencarbonat : chem =3D NaHCO3 : englisch(schlau)=3D sodium bicarbonate : englisch =3D baking soda
: deutsch: Soda : deutsch(schlau)=3D Natriumcarbonat : chem =3D Na2CO3 : englisch(schlau)=3D sodium carbonate : englisch =3D soda ash : amerikanisch (common) =3D softdrink
: deutsch =3D Natriumhydroxid, Laugennatron : deutsch(schlau)=3D Natriumhydroxid : chem =3D NaOH : englisch(schlau)=3D sodium hydroxide : englisch =3D soda, caustic soda
: deutsch: Hirschhornsalz, A-B-C Trieb : deutsch(schlau)=3D Doppelverbindung aus Ammoniumhydrogencarbonat und Ammoniumamidocarbonat : chem =3D [NH4]HCO3[NH4][CO2(NH2)] : english =3D ammonium carbonate, hartshornsalt
Die Unterschiede sind nicht unbedeutend.
=3D=3D=3D=3D=3D
-- Sincerly,
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
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"Don't cry because it's over, Smile because it Happened" _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
Thanks. I didn't know bicarbonate of soda was baking powder. Would have ruined the recipe if I hadn't have asked!!
Today I made chocolate-Kahlua ice cream with a recipe from Rose Levy Berenbaum. It is excellent!!
Karen
It is not. It is only part of. The acid part to release the CO2 is missin= g.
-- Sincerly,
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
formatting link
"Don't cry because it's over, Smile because it Happened" _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
Yes, I'm positive it wasn't baking powder! I have baked enough to know that baking soda and baking powder are not the same thing! And, I have never heard of bicarbonate of soda ever before, so I would never look at those words and think baking powder!
karen
Yes, they are indeed the same thing, just with different names.
They are not the same Karen. BAking powder contains both the acidulant and baking soda.In roughly
40% acidulant,30 % baking soda and 30% filler(depending upon the leavening acid used). Baking soda is added in the bakery product is decomposed by heat(during baking) to produce a mixed compound sodium carbonate/sodium bicarbonate and small amount of carbon dioxide.If you are using a fruits or the batter is acidic due to buttermilk ,natural cocoa then it will react with all of the soda with a more release of carbon dioxide. Baking powder on the other hand will enable the soda to release the leavening gas in two steps; one during batter preparation and the other during the baking process.It will result in a better baking performance. If the recipe requires both(baking soda and baking powder),it is becaue the batter is partially acidic and the baking soda will neutralize that acidity producing some gas;while the baking powder can act unimpeded and release much of the leavening gases totally. Hence there will be a maximized rising in your batter. If that recipe that requires double leavening from baking soda and baking powder have the baking soda omitted.It can happen if the baking powder is not that robust, that part of the baking soda in it is partially acted by the existing acidic batter, impairing its proper perforamnce. The result will be that the cake will have lesser volume ,the taste is not appletizing, and the crust color will be pale due to unneutralized acid in the batter.Can I use extra baking soda for it, or won't that work?
Using extra soda in lieu of baking powder will not provide the required leavening performance as the acidic batter will neutralize most if it before it reaches the oven.It is too fast.The result will be a cake of inferior volume and can have a darker crust and crumb color with and off taste reminiscent of soap. Unless the recipe says so do not tamper it by substituting soda for the baking powder, or conversely. Therefore if the recipe says to use both follow it as that was used for a purpose. Regards Roy
I don't know what you guys are reading, but it has certainly nothing to d= o with baking powder.
Why don't you read the question again, Roy and then answer it. Karen is l= ooking for the difference of BAKING SODA and BICARBONATE of SODA. At least that is her question as = far as I can read it.
quot on/ \quot off
-- Sincerly,
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
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"Don't cry because it's over, Smile because it Happened" _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
I agree, Glen, at least I know that I'm confused! The recipe is entitled Moist Chocolate Cake, and it is from the original Ghirardelli cookbook. The ingredients are as follows:
2 1/2 c. soft brown sugar 1/4 c. cocoa powder 1/2 c. water 2 cups flour 2 tsp. baking soda 1/2 tsp. bicarbonate of soda 1/2 tsp. salt 1/2 c. butter 1 tsp. vanilla 2 eggs, separated 1/2 c. sour creamAny insights on the baking soda/bicarbonate of soda thing based on the ingredient list?
I wouldn't recommend this cookbook, as it appears there are several typos throughout. Y-day I made a recipe entitled dark chocolate cake that included the ingredient 2 1/2 oz. flour. I assumed this meant 2 1/2 cups of flour and made it that way. The batter was the most dry I have ever made for a cake batter. I thought the cake was horrible, but my husband and friends said it was good. (I can count on my husband for an honest assessment, but my friends may have just been being polite!)
Seems like a pretty standard cake recipe. Given that no other leavening agent is in it, I'd suspect that Karen got the recipe with a typo...and the, "baking soda", in the recipe below should have been "baking powder".
As for her original question; yes, baking soda and bicarbonate of soda are the same...so the recipe as shown here doesn't make much sense as written...
But hey! Could be just me...
Dusty San Jose, Ca.
...
Yes, it's an error. Move on to a better cookbook.
Ach! Danke Hans. I am always used to people asking me the difference between baking powder and baking soda, or bicarbonate of soda and baking powder.Seldom did they ask me the difference between the same compound.I did not notice that as I was still felling woozy from partying when I answered the question. Anyway that erroroneous answer to a question, have provided ideas to some people out there who still cannot differentiate between the two leavening materials. Nichts für ungut. Roy
You call try calling Ghirardelli for a clarification: General Switchboard - 800.877.9338
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