Baking powder and baking soda. Both of them are used so frequently in quick baking projects that unless you are a recipe developer, rarely do you consider what each of them actually does for your finished product. How come my scones call for baking powder, but my buttermilk biscuits call for a mixture of powder and soda? Is there an easy way to substitute one for the other if I don’t have both on hand? And why do I have to bake my muffins right after mixing the batter?
This edition of the Food Lab is a quick and dirty guide to how they work, and how they affect the outcome of your recipe. For those of you who want an even quicker and dirtier guide, jump straight to the summary at the bottom of the page.
Great article, that includes a decent amount of science on how breads work.