Anyone who enjoys baking cakes will reach for a packet of baking powder every now and then. American recipes, however, usually call for “baking soda” or “baking powder”. In Germany, American baking soda is often equated with German “Backpulver” (baking powder). In this article we explain whether baking soda really can be swapped 1:1 for German baking powder, and what “Natron” and baking powder are all about. On top of that, you’ll get 5 useful tips for using the all-rounder baking soda around the house and for cleaning.
By the way: American Heritage has been offering the popular Arm & Hammer Baking Soda for many years – we need it for our delicious chocolate chip cookies and many other recipes.
What is baking powder and how does it work?
Before we look at the differences between baking powder, baking soda & co., let’s take a look at what baking powder actually is and what function it has. By definition, baking powder is a leavening agent. In Germany it is mostly used when a dough or batter is supposed to rise during baking – in other words, increase in volume. This happens when moisture and heat cause the gas carbon dioxide (CO2) to be released.
Baking powder is a mixture that usually consists of three components: a CO2 source (usually sodium bicarbonate, called “Natron” in German), an acidifier and starch as a separating agent. The starch absorbs moisture and thus prevents premature CO2 release, i.e. a reaction between the sodium bicarbonate and the acid.
Only when heat (e.g. in the oven) and moisture come into play does the sodium bicarbonate react with the acid and release carbon dioxide. This creates small gas bubbles, and the dough rises.
Baking powder and baking soda are not the same
Occasionally you will also find “baking soda” (in German “Back-Natron”) on a recipe’s ingredient list. However, it cannot be replaced 1:1 with baking powder. As we have just seen, baking soda is only one part of the baking powder mixture (alongside two other components). If you don’t have any baking soda at home, you can use three times the amount of baking powder instead. A quick example: if a recipe calls for one teaspoon of baking soda, you can use three teaspoons of baking powder. The only drawback: the baking powder strongly affects the taste.
When do you use baking soda and when baking powder?
To make the dough rise nicely, either baking soda or baking powder is used – depending on what the recipe says. And there is a reason for this that couldn’t be more logical. You will surely remember the three components of baking powder: the reaction between the acidifier and the baking soda produces the carbon dioxide that makes the dough rise. This means baking soda needs an acidic “partner” to release carbon dioxide.
If the dough already contains acidic ingredients such as yogurt, buttermilk or sour cream, baking soda is usually used, as it can react with the acid in these ingredients.
Muffins or cupcakes, on the other hand, usually contain no acidic ingredients, which is why baking powder (with its acidifier) has to be used so that the chemical reaction – and with it the release of carbon dioxide – can take place.
Baking Soda and Baking Powder versus Natron and Backpulver
As mentioned at the beginning, terms such as baking soda or baking powder appear on the ingredient lists of American recipes in particular. Generally speaking, they correspond to the German terms as follows:
- Baking Soda = Natron
- Baking Powder = Backpulver
In Germany, baking soda (Natron) is also known as Speisesoda, Speisenatron, Backsoda or Backnatron.
In some recipes you may also come across the term “Backin”. This is not a separate product but simply baking powder – just under another name. At the end of the 19th century, the pharmacist August Oetker began selling baking powder in smaller portions that were better suited to private households. These small portions of baking powder were eventually called “Backin” and sold under that name.
Matching ingredients in our shop
Want to try your next American recipe right away? These baking ingredients are available in our shop:
- Arm & Hammer Baking Soda (226 g) – the classic American baking soda that appears in many US recipes.
- Chocolate Chips Semisweet by Guittard – the classic among chocolate chips for real American chocolate chip cookies.
- Madagascar Bourbon Vanilla Extract from Nielsen-Massey – for a fine vanilla flavor in cookies, muffins and cupcakes.
- All Natural Farmhouse Pancake & Waffle Mix from Stonewall Kitchen – for when you’re short on time: simply mix with eggs and milk or buttermilk and cook in a pan or waffle iron.
- Pure Pumpkin Puree by Everly Grace – organic pumpkin puree for pumpkin pie, muffins and pancakes.
You can find more American baking ingredients and baking mixes in our Baking Ingredients & Baking Mixes category.
5 uses for the all-rounder baking soda
The name “baking soda” makes most people think of baking first. But this all-rounder doesn’t just shine in the kitchen – it also scores points around the house. Here we show you where you can put baking soda to good use.
Baking soda as a household helper
Combined with water and a little grated curd soap, baking soda makes a versatile all-purpose cleaner. Simply pour the mixture into a spray bottle and, if you like, add a squeeze of lemon juice and a few drops of essential oils. This gives you an effective cleaner that also leaves a pleasant scent.
Baking soda is also a great help with a dirty oven. Simply mix the baking soda with a little water in a 1:1 ratio to make a paste. Apply it to dirty spots in the oven or burnt-on spots on the baking tray. Ideally, let the paste of baking soda and water soak in overnight. The next day you can easily wipe away the paste and the dirt with a sponge. Don’t forget to wipe the cleaned areas with a little water afterwards. You can also use this method to remove stubborn food residue from pans or pots.
If you often struggle with clogged drains and don’t like to use harsh chemical cleaners, you can use baking soda with a clear conscience. Put one to two tablespoons of baking soda directly into the drain and then pour in about half a cup of vinegar. The vinegar reacts with the baking soda (it starts to fizz) and loosens the dirt in the pipe. After about 15 minutes, rinse with clear water.
You can also use baking soda when doing the laundry – as a fabric softener. Baking soda softens very hard water and is therefore a great natural alternative to conventional fabric softeners. Dissolve one to two teaspoons of baking soda (depending on your water hardness) in 100 ml of water and pour the solution into the fabric softener compartment.
Baking soda takes on strong, unpleasant odors. It absorbs odors and removes them instead of just covering them up. Simply fill a small bag with some baking soda and add a few drops of an essential fragrance oil. You can then place the bag wherever unpleasant odors occur. Baking soda can also help to get odors out of textiles or shoes. For cushions, upholstery or curtains that can’t go in the washing machine, a homemade fabric spray with baking soda can help – the natural way. For smelly shoes, for example, you can sprinkle some baking soda into the shoe, leave it overnight and shake it out the next day. That should take care of the bad smell.
