+TessaAriasTV wow! thanks! that is great., but I have a question. I have this recipe that needs 3g of baking powder but I don't have baking powder, can I use 3/4g (0.75g) of baking soda and what amount of acid? and in acid, I can use lemon right? Is it possible? hoping for your answer, thanks a lot, in advance! :)
If your baking soda is too old, do not throw it away. Instead, use it in your laundry as a water softener. I add some to the wash at the start and when I run the clothes through an additional rinse cycle.
Also can raise the alkalinity and pH in your swimming pool you can swallow it to help your heartburn you can use it as a mouthwash with your toothpaste or put in bath tub for an alkaline soak
It's great as an antacid when I mix some lemon juice with it. Heart burn be gone in a flash. Pharmacist told me it could give me kidney stones though...
2 parts cream of tartar and 1 part baking soda. Stored separately they last much longer. Baking powder may become bitter when stored after around a year.
My wife made banana nut bread but did not have baking soda. She used 1 tsp of baking powder. Result - it was light and not fully leavened. From now on, she said she will not deviate from the recipe. Thanks again.
I'm really loving these science-behind-baking videos! I'm doing a marathon of your playlist right now. There's just so, so much to learn about baking and I hope I get to apply what I learn soon!
It’s truly the most in-depth explanation between the difference of the two. I watched so many videos on this topic, and never really understood it completely. Thank you so much for this information!
Thank you for simplifying this - baking soda - needs an acid to activate + more strong. Whilst baking powder - doesn’t need an acid and less strong. Makes a lot more sense now 🙌🏼
Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate), commonly known as baking soda, is a chemical compound with the formula NaHCO3. Carbon dioxide production from exposure to heat starts at temperatures above 80 °C. 2 NaHCO3 = Na2CO3 + H2O + CO2 Since the reaction occurs slowly at room temperature, mixtures (cake batter, etc.) can be allowed to stand without rising until they are heated in the oven. Baking powder, also sold for cooking, contains around 30% of bicarbonate, and various acidic ingredients which are activated by the addition of water, without the need for additional acids in the cooking medium. Many forms of baking powder contain sodium bicarbonate combined with calcium acid phosphate, sodium aluminium phosphate, or cream of tartar. Baking soda is alkaline; the acid used in baking powder avoids a metallic taste when the chemical change during baking creates sodium carbonate.
Jane Doe Wrong. Sodium carbonate is not created. The sodium salt created would contain the conjugate base of whatever acid was used to neutralize the bicarbonate.
This finally solved my unsolved mystery of what was the difference between these two. Not too long, not full of ads, not full of fluff (no pun intended), but very informative. I gave up on both baking soda and powder until i saw this video, which gave me renewed energy and excitement to bake again! Can't thank you enough. WiIl surely have to try your recipes next.
I was trying to get the answer why do we need both of this to get a really nice resutls when we are baking, now I´m able to understand why! Thanks so much!
So the next sentence you write will be correct, compare your writing with the following: I've been searching for the answer to why both are needed to achieve a really nice result when baking. Now I understand why. Thanks so much." Or..."You have answered my question as to why both are needed for an especially nice result. Thank you." Or..."Thanks so much for answering my question about why both are needed to achieve the best result." The written word should be better and more formal than the spoken words. That means one should NEVER write the way one speaks, since, these days, most English-speaking people speak the language incorrectly.
@@endhomeworkk-6asap504 Thank you so much. The quality of written english today is as poor as spoken english, this habit some have of writing english as they speak it...is terrible...a double insult to the ears and eyes
Tessa, I must confess.i felt in love, was making some pancakes and was confused about what is baking powder and what is baking soda. You're a life savior!
This is a helpful and useful video. I have discovered that one can purchase baking soda in a plastic container (as opposed to a cardboard box) and it lasts longer on the shelf before becoming useless. I found a basic muffin recipe on UA-cam which I modified to become a basic quick bread recipe by simply changing the leavening agent from 2.5 teaspoons baking powder to 2 teaspoons baking powder and 0.5 teaspoons baking soda. The muffins work better with baking powder alone; the quick breads work better by using baking soda as well.
+TessaAriasTV that was really a helpful tip for me as I really love baking and I always use to think that why does the recipe calls for both baking powder and baking soda but I guess now I know thanks to you for sharing your tips with us 😊😊😊😊
I just got that unpleasant metallic taste on my first try of pancakes and I was just so torn apart by it thinking I just will never know how to bake. Thank you so much for this❤
This is life changing to me. Nothing will ever be the same to me from now on. There's no way that I could see the world as before after absorbing this knowledge.
Here it is in nutshell: Baking powder contains baking soda. It is a mixture of baking soda, cream of tartar (a dry acid), and sometimes cornstarch. These days, most baking powder sold is double acting. This means that the first leavening occurs when baking powder gets wet- like when you combine the dry and wet ingredients in the recipe.
Thank you for the explanation. I knew that they were not interchangeable but I did not know exactly how they worked appreciate the assistance long time baker but wanting to learn more about the chemistry so that I can experiment.
Exactly a moment ago I just asked my wife the difference between Baking Powder and Baking Soda.As a BS chemist I didn't even know until I see your video.Your video is pretty much illustrative and excellent.Thanks you Cutie
Thanks for your video. I just put 25g of baking soda instead of powder into my muffin mixture, it tastes bitter. as a result, I have to throw them all to trash.
thank you so much! I have a question, one of my friends said that baking soda is so that the dough expands, and baking powder is so that it rises. Is this true?
Absolutely a beautiful video direct and to the point! I've always wondered the differences and if it could ever be explained. Thanks a million for this video.
Thank you for sharing. Learned a lot. Many years ago I made chocolate cookies that required baking soda but didn’t have baking soda instead I used baking powder. The cookies were baked but the moment I bite in it it was hard as a rock but somehow it was still chewable it melt in my mouth. It still tasted good. But I learned my lesson. Never substitute baking soda to baking powder or vice versa. Your explanation even made it clearer to me now. Thanks.
Thanks so much! So ELOQUENTLY informative! I have a question for you. Do you think coconut or almond flour could be leavened at all... even maybe a little... with powder or soda - and if so, which one? There's a little experiment for you! The two flours are used A LOT in keto baking. Hope you still read these comments. :)
Great video explaining the differences! I'm actually studying culinary for my major and I remember learning about this, but I decided to look it up on UA-cam. I never knew you could test it to see if it is fresh. Thank you, you just got a subscriber :)
Wow! I never thought I'd find a UA-cam channel where often the chemistry in the food in talked about. This is truly what you call a bolt from the blue! I love this channel, so I'll subscribe!
I found out from my 90 yr old mom who just retired a month ago from anesthesiology. She told me that the was to treat chicken pox so as not burst the bubble cysts is to bate with baking soda and warm water. It worked when my daughter got it when she was 10. She is now 35 years old. Another thing when I was in a diabetes workshop, there was this woman who loved Italian cooking. She loved to cook with tomatoes and asked the moderator if sugar is allowed to tame the taste. The moderator said - "no sugar" . I didn't want to disappoint the woman. So I said why don't you take a pinch of baking soda and mix it with the tomato dish and taste your dish after 2 minutes. The do it again but i warned her that if the concentration of baking soda exceeds the concentration of the sourness or acidity- the whole dish will taste bitter. This is a point of no return becuae at some point if you keep adding tomato paste, there will be a point the whole dish will be very salty. Just leave the dish a little sour or some acidity.
Top tip... Baking powder needs a good shake just before measuring, the Cream of Tartar is twice as dense as the Bicarb and settles very quickly on the shelf.... So shake it, shake it 😁.
We never stop learning. Omg thank you, thank you so much to share all that knoledge. I always questioned myself what was the difference. Now I now. Blessings. .
Thank you! This really solved a lot of my problems and why my mouth got burned after eating a bread I accidentally used baking soda in instead of baking powder.
When I surf through a food site, to see if there is useful info, it's nice to hear info that I know to be chemically correct. There are so many people giving advice, when most of what they think is childish nonsense! If their super simple recipe somehow works, in spite of their ignorance, they often jump right into the deep end, explaining rocket science with about as much knowledge to offer as the average cat... not meant to insult cats.
We are so lucky in Australia. Our baking powder (only used for cooking) is colored yellow whereas baking soda(sodium bicarbonate) is used in alternative health matters internally, also in cooking, skin treatments, cleaning and all sorts of ways. Unfortunately bicarb should not be used in cooking because it destroys nutrients,
So your saying that your baking powder doesn't contain baking soda aka "bicarb"; starch which is an adhesive for genetically modified foods (which is difficult for the stomach to digest without herbal aid); and acid? I'm not understanding why your so lucky???
Do u know that can we drink baking powder for the same health benefits as we use the baking soda for, i actually couldn't find baking soda anywhere near me!
Is it true that baking powder is used to help the batter/dough to rise and baking soda is used to expand your dough? I read this explanation somewhere. Of course your explanation of the chemicals reacting with each other is well presented and easily understood. Thanks
I'm a 50 year old heavy equipment operator on lunch break and never wandered about this but found it very informational! Plus the narrator is SMOKING HOT!
the question is when you bake a cake . Use Baking soda or baking powder ? which one is better to use ? i see someones bake a cake they used baking soda . please tell me
Hi Tessa Thanks for the facts... Tho I am curious, do you have a vid to actually Show the diff? Is there one? or do they bake the same? If you do have a vid of this already please link in your reply. Thanks
Before buying baking powder, you need to ask yourself one question: How much aluminum do you really want to ingest at one sitting? That's right, folks. Most commercially made baking powders contain aluminum. It's added to the mixture to prevent the product from clumping. And, it's highly poisonous. Duh! So, if you aren't excited and over-joyed about getting Alzheimer's disease or heavy metal poisoning, first read the ingredients label before you buy, Best advice is, make your own baking powder. 1) 1 table spoon baking soda 2) 1table spoon potato starch 3) 2 tablespoons Creme of Tartar. Viola! Homemade baking powder! And no GMO's or harmful aluminum.
Wow thank you.. but then is that means baking powder ingredients are actually consist of 4 things? Which is aluminium, baking soda, creme of tartar and potato starch?
@@akhehehe4302 Not exactly. Commercially sold baking powder is made with baking soda, aluminum powder, monocalcium phosphate, and GMO corn starch. There's actually NOTHING whatsoever healthy about it! I don't even allow it in my house! I make my own baking powder. Cheers!
Thanks for the info! I would only add that since the average baking powder has aluminum in it (even if it says it doesn’t, there are still traces of it in there) I recommend just eliminating baking powder completely and using baking soda instead. My favorite replacement ratios are: for every 1 tsp of baking powder, use 1/4 tsp baking soda and 1/2 tsp lemon juice, OR 1/4 tsp baking soda and 1/2 tsp cream of tartar 🙂
you sid baking powder hs aluminium in it then you say that you substitute baking powder for baking soda. Id have thought you would want to REPLACE Baking Powder by USING Baking Soda INSTEAD. the more I come across Americans the stranger some of your behaviour appears to be. Effectively you are saying you want aluminium in your food... you will be adding aspartame next.
Socairnone Sorry, poor choice of words. I meant substitute soda for powder. Your phrasing is more clear. I’ll edit it so it makes sense. Thanks for the feedback.
This was the BEST and most concise explanation of the difference between Baking Soda abnd Baking powder I have ever seen. Thanks!
+Guy Mats Thank you so much! So glad you liked it.
+TessaAriasTV wow! thanks! that is great.,
but I have a question. I have this recipe that needs 3g of baking powder but I don't have baking powder, can I use 3/4g (0.75g) of baking soda and what amount of acid? and in acid, I can use lemon right? Is it possible?
hoping for your answer, thanks a lot, in advance! :)
+ali nuguid I'm also hoping for the answer for your question
Thanks this was helpful
Citric acid crystal?
If your baking soda is too old, do not throw it away. Instead, use it in your laundry as a water softener. I add some to the wash at the start and when I run the clothes through an additional rinse cycle.
Also can raise the alkalinity and pH in your swimming pool you can swallow it to help your heartburn you can use it as a mouthwash with your toothpaste or put in bath tub for an alkaline soak
It's great as an antacid when I mix some lemon juice with it. Heart burn be gone in a flash. Pharmacist told me it could give me kidney stones though...
Also to deodorize fridges, cat litter, coolers etc. I also use it to absorb pet accidents from carpet.
Work for sunburn too n very effective
@@wordwarrior2350 lmao ur the stereotypical youtube flamer
WOW I bet you did well in school with Chemistry. Best explanation I have ever seen.
67 years and I'm still learning about the basics of life (and cooking).
wah!
lol!
I never thought I had the market cornered on life.
get off the internet you old hippie :)
I've made it to 67. You on the other hand might not. :)
Baking soda is bicarbonate of soda and Baking powder is a mixture of cream of tartare and bicarbonate of soda.
@Stuart Crossland-- This information you shared was the one oversight from an otherwise good video.
2 parts cream of tartar and 1 part baking soda.
Stored separately they last much longer.
Baking powder may become bitter when stored after around a year.
Stuart Crossland can I use baking powder on skin for acne
Not only tartaric mild acid, baking power contains - baking soda + mild acid + cornstarch
Thanks for this comment. In my country we dont know what baking soda is. We strictly refer to it as Bicarbonate of Soda or Bicarb for short.
My wife made banana nut bread but did not have baking soda. She used 1 tsp of baking powder. Result - it was light and not fully leavened. From now on, she said she will not deviate from the recipe. Thanks again.
I'm really loving these science-behind-baking videos! I'm doing a marathon of your playlist right now. There's just so, so much to learn about baking and I hope I get to apply what I learn soon!
It’s truly the most in-depth explanation between the difference of the two. I watched so many videos on this topic, and never really understood it completely. Thank you so much for this information!
Thank you for simplifying this - baking soda - needs an acid to activate + more strong. Whilst baking powder - doesn’t need an acid and less strong. Makes a lot more sense now 🙌🏼
I used your answer during our introduction to baking class in culinary school.
Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate), commonly known as baking soda, is a chemical compound with the formula NaHCO3. Carbon dioxide production from exposure to heat starts at temperatures above 80 °C.
2 NaHCO3 = Na2CO3 + H2O + CO2
Since the reaction occurs slowly at room temperature, mixtures (cake batter, etc.) can be allowed to stand without rising until they are heated in the oven.
Baking powder, also sold for cooking, contains around 30% of bicarbonate, and various acidic ingredients which are activated by the addition of water, without the need for additional acids in the cooking medium. Many forms of baking powder contain sodium bicarbonate combined with calcium acid phosphate, sodium aluminium phosphate, or cream of tartar. Baking soda is alkaline; the acid used in baking powder avoids a metallic taste when the chemical change during baking creates sodium carbonate.
Where are you a scientist
This, completes the program!☺ Now whats washing soda?
Jane Doe
Wrong. Sodium carbonate is not created. The sodium salt created would contain the conjugate base of whatever acid was used to neutralize the bicarbonate.
Thanks.. I needed it for studying chemistry n ended up here. Thanks. It was helpful 😳
mBabe yeast?
This finally solved my unsolved mystery of what was the difference between these two.
Not too long, not full of ads, not full of fluff (no pun intended), but very informative. I gave up on both baking soda and powder until i saw this video, which gave me renewed energy and excitement to bake again! Can't thank you enough. WiIl surely have to try your recipes next.
I was trying to get the answer why do we need both of this to get a really nice resutls when we are baking, now I´m able to understand why! Thanks so much!
So happy to hear that, Grace! Glad it was helpful :)
So the next sentence you write will be correct, compare your writing with the following: I've been searching for the answer to why both are needed to achieve a really nice result when baking. Now I understand why. Thanks so much." Or..."You have answered my question as to why both are needed for an especially nice result. Thank you." Or..."Thanks so much for answering my question about why both are needed to achieve the best result." The written word should be better and more formal than the spoken words. That means one should NEVER write the way one speaks, since, these days, most English-speaking people speak the language incorrectly.
I totally agree with you,EndHomework K-6 ASAP.
@@endhomeworkk-6asap504 Thank you so much. The quality of written english today is as poor as spoken english, this habit some have of writing english as they speak it...is terrible...a double insult to the ears and eyes
Tessa, I must confess.i felt in love, was making some pancakes and was confused about what is baking powder and what is baking soda. You're a life savior!
Im 71 just made biscuits, first time.
David Edgerton nice!
Nothing like the present moment to learn biscuit making. So many firsts in this period
David Edgerton wait did joe help you?
Thanks much for your presentation ive learn a lot.
Those dimples stole my heart and still i didn't understand the difference.
This is a helpful and useful video. I have discovered that one can purchase baking soda in a plastic container (as opposed to a cardboard box) and it lasts longer on the shelf before becoming useless.
I found a basic muffin recipe on UA-cam which I modified to become a basic quick bread recipe by simply changing the leavening agent from 2.5 teaspoons baking powder to 2 teaspoons baking powder and 0.5 teaspoons baking soda. The muffins work better with baking powder alone; the quick breads work better by using baking soda as well.
Thank you for your explaination between baking soda and baking powder
+Fritzie Ayop You are so welcome!
+TessaAriasTV that was really a helpful tip for me as I really love baking and I always use to think that why does the recipe calls for both baking powder and baking soda but I guess now I know thanks to you for sharing your tips with us 😊😊😊😊
Very well said thanks a lot, now i knew the difference.
I just got that unpleasant metallic taste on my first try of pancakes and I was just so torn apart by it thinking I just will never know how to bake. Thank you so much for this❤
This is life changing to me. Nothing will ever be the same to me from now on. There's no way that I could see the world as before after absorbing this knowledge.
your channel is very informative. thank you🌸
Here it is in nutshell: Baking powder contains baking soda. It is a mixture of baking soda, cream of tartar (a dry acid), and sometimes cornstarch. These days, most baking powder sold is double acting. This means that the first leavening occurs when baking powder gets wet- like when you combine the dry and wet ingredients in the recipe.
I use that same baking soda and powder you do!
Chrysta Brantley oh my gosh I bet you’re not the only one
lol big deal
Don't use the one that has aluminum in it.
I want to find out the answers for a long time. Thanks for such a clear and precise explanation, thumb up
THANKYOU! I recently got into baking.This was super helpful👌
Yay! Glad to hear it :)
Same here :-)
TessaAriasTV baking powder hindi
hindhi.main battao
Jinal〈3 hoi
Many thanks for solving the chemistry(chemystery)for me,now I can handle the heat.
is baking soda the same as bicarbonate of soda?
+Atinuke Ladipo Yes! Same thing.
+TessaAriasTV tq for ur information.....
Siiiii!!😂
This actually helped me a lot. And it cleared all my confusions lol
Thank you for the explanation. I knew that they were not interchangeable but I did not know exactly how they worked appreciate the assistance long time baker but wanting to learn more about the chemistry so that I can experiment.
Exactly a moment ago I just asked my wife the difference between Baking Powder and
Baking Soda.As a BS chemist I didn't even know until I see your video.Your video is pretty
much illustrative and excellent.Thanks you Cutie
wow, i was listening without looking, then i changed the tab ... she's stunnuing
Thanks for your video. I just put 25g of baking soda instead of powder into my muffin mixture, it tastes bitter. as a result, I have to throw them all to trash.
wow, I didn't understand anything, just every time I watch the video is lost with her attractive eyes dimple style etc, an angel.
Do you act creepy all the time? Or just on UA-cam?
And What about Yellow Tooth ?
After 44 years I know this in details thanks sweetheart ❤
I loved this video! Thank you so much for all the information! You're very talented!
This video really helped clear up the apparent "mystery" of baking soda and baking powder. Your video was very well done. Thank you very much.
thank you so much! I have a question, one of my friends said that baking soda is so that the dough expands, and baking powder is so that it rises. Is this true?
im pretty sure that this is true
Why can't all the explanation videos on youtube be like this? EXCELLENT!
Absolutely a beautiful video direct and to the point! I've always wondered the differences and if it could ever be explained. Thanks a million for this video.
Thank you for sharing. Learned a lot. Many years ago I made chocolate cookies that required baking soda but didn’t have baking soda instead I used baking powder. The cookies were baked but the moment I bite in it it was hard as a rock but somehow it was still chewable it melt in my mouth. It still tasted good. But I learned my lesson. Never substitute baking soda to baking powder or vice versa. Your explanation even made it clearer to me now. Thanks.
Thanks so much! So ELOQUENTLY informative! I have a question for you. Do you think coconut or almond flour could be leavened at all... even maybe a little... with powder or soda - and if so, which one? There's a little experiment for you! The two flours are used A LOT in keto baking. Hope you still read these comments. :)
Now I know the difference. Thank you.
I liked! Finally a clear, well thought out explaination! Thank you
Very useful information for a beginner like me. Plus i can watch her talk all day
Great video explaining the differences! I'm actually studying culinary for my major and I remember learning about this, but I decided to look it up on UA-cam. I never knew you could test it to see if it is fresh. Thank you, you just got a subscriber :)
Finally!!!!
Someone who explain how everything works and why for beginners cooks like me with no idea bout culinary world 😍❤️
Subscribed !!!!!
Wow! I never thought I'd find a UA-cam channel where often the chemistry in the food in talked about. This is truly what you call a bolt from the blue! I love this channel, so I'll subscribe!
I found out from my 90 yr old mom who just retired a month ago from anesthesiology. She told me that the was to treat chicken pox so as not burst the bubble cysts is to bate with baking soda and warm water. It worked when my daughter got it when she was 10. She is now 35 years old. Another thing when I was in a diabetes workshop, there was this woman who loved Italian cooking. She loved to cook with tomatoes and asked the moderator if sugar is allowed to tame the taste. The moderator said - "no sugar" . I didn't want to disappoint the woman. So I said why don't you take a pinch of baking soda and mix it with the tomato dish and taste your dish after 2 minutes. The do it again but i warned her that if the concentration of baking soda exceeds the concentration of the sourness or acidity- the whole dish will taste bitter. This is a point of no return becuae at some point if you keep adding tomato paste, there will be a point the whole dish will be very salty. Just leave the dish a little sour or some acidity.
this helps TREMENDOUSLY experimenting will be more rewarding with this new knowledge. thank you!
How does this get any thumbs down? This was a perfect concise explanation. Good job.
I was minding my own business searching through UA-cam... and then I saw her face and I'm a believer....😍💕
You're a Simp!
Top tip... Baking powder needs a good shake just before measuring, the Cream of Tartar is twice as dense as the Bicarb and settles very quickly on the shelf.... So shake it, shake it 😁.
No, that's a VERY GOOD TIP! Neve thought of it though I know to shake your flour around before measuring (though for a different reason).
We never stop learning. Omg thank you, thank you so much to share all that knoledge. I always questioned myself what was the difference. Now I now. Blessings.
.
Hi! Can you use baking powder in substitute of baking soda in face mask?
Thanks💖
Thank you! Important information, and you explained it beautifully!
Thank you!!
Great vid. I would have liked to hear examples of the different effects, e.g. Irish Soda Bread
Wow. I would really enjoy baking with this lovely lady. Talk about chemistry!
What an articulated instructor and a very beautiful one. No I am no going to share with any friend!
After watching the video, I still don't know the difference. I got lost in her eyes...
I hear ya
Whah? Blabble pfffit!
@@jwilly7819 in english please
I'm trying,@@davidwilson8800
@@jwilly7819 👍
Thank you! This really solved a lot of my problems and why my mouth got burned after eating a bread I accidentally used baking soda in instead of baking powder.
This is great, finally i know, i've been trying to know the difference. Thanks so much!
+angela miel You are so welcome!
I work with both daily and you just explained it in a very clear way, thank you
When I surf through a food site, to see if there is useful info, it's nice to hear info that I know to be chemically correct.
There are so many people giving advice, when most of what they think is childish nonsense! If their super simple recipe somehow works, in spite of their ignorance, they often jump right into the deep end, explaining rocket science with about as much knowledge to offer as the average cat... not meant to insult cats.
Definitely clear. Thank you!
i like this side of youtube
Screw the the Soda and the Powder. You simply baked me with your amiable character and presentation !
You are such a baking nerd! Good info!
+MarkFrankJPN
hahahah
Fantastic and easy explanation to understand ...thank you very much x
We are so lucky in Australia. Our baking powder (only used for cooking) is colored yellow whereas baking soda(sodium bicarbonate) is used in alternative health matters internally, also in cooking, skin treatments, cleaning and all sorts of ways. Unfortunately bicarb should not be used in cooking because it destroys nutrients,
Winifred Currie
What?
+truthsout: Thanks for the info. I was still a bit unclear about it until I read your post. Its been a long day for me tho.
So your saying that your baking powder doesn't contain baking soda aka "bicarb"; starch which is an adhesive for genetically modified foods (which is difficult for the stomach to digest without herbal aid); and acid? I'm not understanding why your so lucky???
Do u know that can we drink baking powder for the same health benefits as we use the baking soda for, i actually couldn't find baking soda anywhere near me!
Is it true that baking powder is used to help the batter/dough to rise and baking soda is used to expand your dough? I read this explanation somewhere. Of course your explanation of the chemicals reacting with each other is well presented and easily understood. Thanks
Beautiful, best explanation I've found yet,....Oh, and btw , you are too! :)
Thanks.
A clear and precise comparison thank you
thanks for the insight, I really appreciate it :D x
btw...a small pinch of baking soda into a pot you're cooking green vegies in (not more than small pinch) keeps them green.
Thank u so much for this wonderful explanation .. :)
Too bad in life. that all I've learned wasn't presented in such a clear and concise manner TY.
Only realized towards the end this video is about baking. I was lost in her *cough* cuteness.😁
Weirdo
thanks for very good information. in our India we get cooking soda. What is the difference between both? pl pl answer.
Sorry i couldnt really listen . Cz i was only looking at your eyes... How can they be so beautiful 😍😍😍
Sowmik Rahman has I was looking at her mouth😬😬
I'm a 50 year old heavy equipment operator on lunch break and never wandered about this but found it very informational! Plus the narrator is SMOKING HOT!
Thanks for give a different between baking soda and baking powder
And whats the secret of your beauty ):
asiya heart baking soda🤭😄😄
Lovely explaining the differences
Try 1.25 speed
Thanks for the tip btw
the question is when you bake a cake . Use Baking soda or baking powder ? which one is better to use ? i see someones bake a cake they used baking soda . please tell me
I think I'm dead and now in heaven...
Coz' I think that you're an angel.
Oh my... Those beautiful eyes.......
Swiper Foxf
I could have googled this information, but you were more fun to listen to! Thank you!
I never knew the difference. Sounds like i need to use baking powder, not soda.
Hi Tessa Thanks for the facts... Tho I am curious, do you have a vid to actually Show the diff? Is there one? or do they bake the same?
If you do have a vid of this already please link in your reply. Thanks
Before buying baking powder, you need to ask yourself one question:
How much aluminum do you really want to ingest at one sitting?
That's right, folks. Most commercially made baking powders contain
aluminum. It's added to the mixture to prevent the product from clumping.
And, it's highly poisonous. Duh! So, if you aren't excited and over-joyed
about getting Alzheimer's disease or heavy metal poisoning, first read the
ingredients label before you buy, Best advice is, make your own baking
powder.
1) 1 table spoon baking soda
2) 1table spoon potato starch
3) 2 tablespoons Creme of Tartar.
Viola! Homemade baking powder!
And no GMO's or harmful aluminum.
i cant tell if this is a joke or not
i hope its a joke
Wow thank you.. but then is that means baking powder ingredients are actually consist of 4 things? Which is aluminium, baking soda, creme of tartar and potato starch?
@@akhehehe4302
Not exactly. Commercially sold
baking powder is made with
baking soda, aluminum powder,
monocalcium phosphate, and
GMO corn starch. There's actually
NOTHING whatsoever healthy
about it! I don't even allow it in
my house! I make my own
baking powder. Cheers!
@@eaglegrip6879 ahhh thank you so much. I got it now.. 😊
Thanks a lot!! Been looking up and down for this info, great video
❤💕
Thank you so much 🙏🏻🙏🏻
you're so cute you gave me that lovening effect
i agree my neighbor from Sham .
Thanks i really needed these differences
She is Gorgeous
for soft baked cookie, (no cake-y) Which one should i use? Baking soda or powder?
a smart blonde waaaattthhheee.....
That's an old joke. She is the 1 percent of it lol
I don't think she's blonde.
lmao :'D
Rae Lynn Reffruschinni
The carpet prolly doesn't match the drapes
You said wathe... 🤔😂
Thanks for the info! I would only add that since the average baking powder has aluminum in it (even if it says it doesn’t, there are still traces of it in there) I recommend just eliminating baking powder completely and using baking soda instead. My favorite replacement ratios are: for every 1 tsp of baking powder, use
1/4 tsp baking soda and 1/2 tsp lemon juice,
OR
1/4 tsp baking soda and 1/2 tsp cream of tartar 🙂
you sid baking powder hs aluminium in it then you say that you substitute baking powder for baking soda. Id have thought you would want to REPLACE Baking Powder by USING Baking Soda INSTEAD. the more I come across Americans the stranger some of your behaviour appears to be.
Effectively you are saying you want aluminium in your food... you will be adding aspartame next.
Socairnone Sorry, poor choice of words. I meant substitute soda for powder. Your phrasing is more clear. I’ll edit it so it makes sense. Thanks for the feedback.