You know you're a good baker when you understand the science behind it. Great information right here.

@mq6389

7 ай бұрын

Love his videos and how baking has so much chemistry/math involved ! Very cool!

@IpemisSweetTooth

4 ай бұрын

Sooo true. When you understand the science behind it, it starts getting real

@cherrycordiaI

4 ай бұрын

Acids reacting to bases is grade 3 science... Like, didn't we all do the vinegar + baking soda volcano project in primary school?

@user-ie1tz5rm8x

3 ай бұрын

How much ? I desire to build gas pressure in a two liter bottle , ...how much water and how much baking powder to get 10 psi ?

@wyea

2 ай бұрын

​@@cherrycordiaI No. Not everybody lives in the same country as yours

This is why if you're using a recipe that calls for baking soda, make sure that there's an acid in the recipe (people do use vinegar in certain cakes!)

@radschele1815

Жыл бұрын

Or lemon juice, maybe?

@SmilyLily1996

Жыл бұрын

Same! I always add a splash of vinegar or a squeeze of lemon, right before I put it in the oven. The small amount needed to make the soda react, will not change the taste either.

@drewb.9497

Жыл бұрын

What about banana bread?

@Luckmann

Жыл бұрын

Huh, makes me wonder if you could replace water with apple cider vinegar, if you replace powder with soda. Could lean some interesting flavors.

@bonniejosavland3227

Жыл бұрын

@@Luckmann 🤢 ✅

I also found that you should use salt with baking powder otherwise it won't react as well and cause a gummy texture. At least that has been my experience.

@PanagiotisPolitis-bl9xj

Ай бұрын

May be because salt helps in developing gluten and more gluten makes air bubbles more stable, up to a point though

Your shorts are great. I was a professional baker, even went to school for it, and these kind of "different ingredients" were things we were edicated for. Sugars, water temperatures, and types of fats and flours.

This is the breakdown i been looking for! 👌🏿👌🏿👌🏿👌🏿

You just answered every question I had while cleaning out my pantry this past week. Thank you.

Also, most baking powders react a second time around 140°F creating a lighter cake than just soda plus an acid

@cherahsBroll

Жыл бұрын

Good to know thanks!

@gauthamworld

Жыл бұрын

Double acting baking powder it is called

@rommelriot

9 ай бұрын

Oh wow really...? Thank u so much 🎉

@rommelriot

9 ай бұрын

​@@gauthamworldso there's just regular baking powder vs double acting?

@Ubeogesh

8 ай бұрын

That's true for just plain soda too - it does that on its own. As far as I understand double acting baking powder just has less acid compared to soda.

Thanks for your explanation but I got to listen to it over and over again cuz the music is so distracting it just throws me off okay thanks again I hope I can use them information so I can bake something tasty for the holidays

@amelbachir3788

Жыл бұрын

This!

@arianaajbeaverhausen8175

10 ай бұрын

The closed captions are available if you click on the 3 vertical dots on the top right hand corner of the screen, I appreciate that my advice is useless to you now but just for future reference if you have the same issue on another upload. Happy baking! 🎂🥰🍪

@thomasmears7763

3 ай бұрын

I think that is the point.

Baking soda also lowers the temperature at which the maillard reaction occurs. That’s why the cupcakes with baking soda got so brown.

Thank you. After nearly 60 years i finally know the difference! Love your clips.😊

Interesting. So that explains a few things. If this is the case, then coupling baking soda an equivalent ratio of citric acid should theoretically give you something similar to an effect of baking powder (duh, these two ingredients are listed on baking powders I believe). But more importantly, a mixture of more reactive, but food safe acid-base pairings, should lead to a more violent acid base reaction and thus a fluffier cake. Hmmm.. things to try.

@johnnybueti

2 ай бұрын

Yeah! The issue with this approach is that the neut reaction takes places quite quickly. Most baking powders have buffers in them that need a certain temperature for the reaction to take (once more) place!

Baking soda also breaks down with the application of heat. So an acid isn't actually necessary. However if you want bubbles when you first put it in the oven an acid is necessary.

@your-mom-irl

6 ай бұрын

yep, thats why the baking soda only muffin does rise (which kinda goes unexplained in the vid) . anyway, its bicarbonate to carbonate reaction, releases CO2. Funny that baking powder is just Alka Seltzer! (sans the aspirin, and maybe a different composition) I wonder if it has the same pH buffering capacity

The dense one looks the best. I think that texture is deliciously appealing!

the dense block looks good…

@Nehiligo

8 ай бұрын

fr

@bustedkeaton

8 ай бұрын

Its not inedible, just not a cupcake.

@MikehMike01

7 ай бұрын

It won’t be

@lamanh2609

4 ай бұрын

​@yaaaan6763 Mine looks exactly like that right now, I've just remembered that i forgot to add baking soda after I baked the whole cake for 10 minutes. The texture looks really bad, my brother said the cake looks "sick" 😂

Thanks now i know the difference after many years later

I had to rewatch this liken4 times I'm glad it's short form and I can tap to pause

you sir have done a complete and efficient experiment with all possibilities to explain the difference. respect

Could you show the difference between baking powder and baking soda in a lemon cupcake? since there's acid in the recipe, we'll be able to see which one is more effective and learn all the differences between them

nice content and its educational

Idk why but the dense block kinda reminds me of myself. Just existing without any drugs or acids 🫡🤷🏻‍♀️

This was asked in my Science exams, Thanks to you,i was able to answer 🤧🙃

So, if you put an acid in with the baking soda, it would create something just as fluffy as the powder?

Just found your channel. Subscribed straight away. Absolutely loving the videos

Please can you share what recipe are you using for the baking powder based cupcake. It looks sooo fluffy! I want to try this recipe . 😊

Not doing any research to verify this video but if it's true, this is extremely helpful to me. I always wondered what the diff was and why it mattered.

So in cookies why do they use baking soda? Does it react with something or it does nothing?,

THANKS!! YOU SHED LIGHT TO ME AFTER DECADES

Generally if only using SODA the recipe will have buttermilk, lemon juice or other citrus, cream of tarter, or even plain vinegar. Also if you notice a weird taste it can be that there isn’t enough acid to activate all of the baking soda. Usually subbing some of it for baking powder helps, but if you don’t know the science and ratios, best to find a good recipe to start with.

I’d like to make this using an oven, so what are the settings needed for the oven?

Don't eggs or yogurt that are usually used for baking cakes already contain acidity or water content?

الله! دي شكلها تحفة عايزة اعملها بس ودي اسأل، هل يمكن استخدام الخميرة الكيميائية بدل البيكينغ صودا؟ ارجو الرد 🙏💞

@lyndarocha2766

8 ай бұрын

No it can’t. Sorry.

Thank you so much for sharing knowledge

Music way too distracting

This is the kind of video I needed!!!!

Succinct and well done! Thank you! One guy had a 13 minute video lol

You’re awesome!

Dear God, this dude is the Main Character :)

I thought the cupcake wrapping was frosting for a second…

The 1/2 & 1/2 is what I prefer 😊yum

Now i finally understand

Hey what's the benefit of using baking soda + acid vs baking powder? I've always wondered why any recipes use baking soda at all when you could just use baking powder

Thanks brother.. Well explained

Please can someone explain the best way to use them? Is it better to not use Baking Soda at all?

I did this you exact same experiment for my 4th grade science fair and I won first place in my whole school. I got a trophy for it too. 😊

Oh man, that white balance shift is weird when the camera adjusts between the browned tops and white centers when you open them up haha

Every recipe I’ve ever baked calls for both 🤷‍♀️

@IndieCindy3

Жыл бұрын

One of my favorite banana bread recipes only calls for baking soda. I think it comes out perfect and it’s delicious every time.

@lutongpinoy4602

Жыл бұрын

@@IndieCindy3It turns out that mashed bananas are actually acidic enough on their own to react appropriately with the baking soda and make enough carbon dioxide bubbles to raise the batter.

@your-mom-irl

6 ай бұрын

@@lutongpinoy4602 you dont really need an acid, heat decomposes bicarbonate. (but only half as much CO2 is generated compared to the reaction with an acid)

so which one is the best?

I remember i once made a cake for my sisters birthday but it came out looking like a block bc i forgot u have to use baking powder to make a cake

Genuine question , if baking soda only reacts properly with acid , what makes it react when i make cinder toffee ??

super none cake is very good one👍👍

So which one is good to use

So can I use baking soda and baking powder?

I see some recipe with baking sosa but no acid (or not one that I know of, sorry im an amateur). What will happen between b. Soda recipe with acid and b. Soda recipe without acid? Will it have a very big difference?

I wish I would have caught this live.

Can I use only baking powder with cake ?..or without baking soda ... because I haven't any baking soda at home

You could make your own substitute for baking bowder by mixing citric acid with baking soda.

i need one of thes with different types of fried chicken

So does an orange cake need soda or powder

Thanks for sharing

I have an allergy to baking soda, is there a suitable substitute?

10th grade bout to end it and this is one of the things it taught

What's happens if you add too much baking soda?

I want to eat the dense block

That looks delicious 😋

Personally, I think you should jist use yeast. Yeast works sooo much better than any baking soda/power can because it's a living organism. It also leavens bread faster and faster as the temperature rises

I really wanna know how that dense block feels to eat

How dense? Like a blondie or just matted flour?

Then why would anyone choose baking soda over powder!?

So what's the conclusion? its okay if we use only baking powder?

@TheBanishment

4 ай бұрын

Same question. Wtf is the conclusion

What would happen if I decided to use yeast?

Wait, why is the top left one white and smol?

Is ice baking powder and cake baking powder same?

Thank You 😊♥️🕊🌲

A little difficult to hear your voice in this one, but great information

This is why baking soda works in sourdough recipes.

Why didn’t you do one with baking soda + acid

Baking soda smell in cake any solution?

What does acid ingredients have to do with it?

Which one is called Bicarbonate of Soda?

I like dense blocks.

Thanks!

Do yeast vs baking powder.

This man is doing the Lords work and I’m agnostic!

That and replacing the baking soda with all baking soda with no acid leads to a cake that tastes like soap because it’s an alkaline (not that I speak from experience…)

Oh.. That's why banana cake uses baking soda coz of the acid.

Y’all I just use a squirt of lemon juice instead of baking powder… I know I’m crazy though

You should probably use buttermilk and not vinegar tho. Im 80 percent sure buttermilk is acidic but its also 4 am and i haven't slept so i might be crazy.

Wait baking soda & baking powder ARE TWO DIFFERENT THINGS?!?!?!

Not me who forgot to use baking soda lol

Yesss

But the baking soda seems to contribute to browning, which is nice.

@PootisArchiveshh

10 ай бұрын

not really in cupcakes, when the desired result is usually a light cupcake, so the decoration looks nice on it later on.

Arguably baking soda is both and acid and a base

❤❤❤❤🎉🎉🎉🎉

What about combo

I'm sorry, but the background music was too loud and was interfering with your narration.

What was the diffrence😮

I did all the thing from a recipe except for the one where it says to add baking soda and powder and put it in the oven then after a minute I pulled it out and add it then put it back together in the oven, it’s still in there hopefully I can have a good cake for the night or else my mother would bake me instead 💀

I want a dense block

In my 10th grade, l learned that to make baking soda:- NaCl +H2O + CO2 + NH3 ---> NH4Cl + NaHCO3 and to make baking powder:- NaHCO3 + H+ (form any acid)

You can make your own by mixing baking soda with cream of tartar!