answersLogoWhite

0


Best Answer

One is not better than the other. Baking soda will make the cookies crisper, and make them rise more. Baking powder will make them softer. Take your pick.

I baked cookies with baking soda and it made the cookies look more like sticky bread than cookies. You absolutely can NOT use baking soda at all. Baking powder is for cookies, baking soda is for stuff you want to rise (like bread). The answer above is false.

User Avatar

Wiki User

13y ago
This answer is:
User Avatar
More answers
User Avatar

Wiki User

11y ago

It depends on what finished product you want.

Leavening systems are a balance of a "Bicarbonate base" and a "Phosphate" acid. Baking powder has both Base and Acid which produces a supply of carbon dioxide to give the cookie a aerated fluffy texture. However the reaction is a neutralisation reaction and will leave the dough neutral.

Baking soda is only the base (Sodium Bicarbonate) and without the acid gives a very limited supply of gas and will leave the cookie dough alkaline.

Baking powder cookies will give a more crumbly "biscuit" texture, and baking soda will help to give a "chewy" american cookie texture.

Baking soda is generally used at about 0.5% on flour weight

Baking powder is generally used at 3% or use self raising flour

This answer is:
User Avatar

User Avatar

Wiki User

13y ago

Each has a different purpose, so it depends on what you are using them for to figure out which is better for that specific use.

Also, see : http://video.answers.com/baking-soda-vs-baking-powder-290159125

This answer is:
User Avatar

User Avatar

Wiki User

13y ago
This answer is:
User Avatar

User Avatar

Wiki User

13y ago

Baking soda needs contact with an acid ingredient in order to produce the gas that causes cookies to rise, such as buttermilk or vinegar. Baking powder is already blended with a dry acidic additive, so no additional acid is needed in the cookie batter.

This answer is:
User Avatar

User Avatar

Wiki User

8y ago

yes it is what holds the cake or whatever you are making together.

This answer is:
User Avatar

User Avatar

Wiki User

11y ago

Depends on the cookies, I would only use baking powder. Of course unless your making soda cookies.

This answer is:
User Avatar

User Avatar

Wiki User

11y ago

Baking powder

This answer is:
User Avatar

Add your answer:

Earn +20 pts
Q: Is baking powder better for baking?
Write your answer...
Submit
Still have questions?
magnify glass
imp
Related questions

If you wanted to find out if a cake bakes better with baking soda or baking powder what experiment would you do?

Make one with each. The baking powder will perform better.


Why is baking powder better for baking?

stupid questions idiots heehaw


Can you sub regular baking powder for double acting baking powder?

All baking powder is double acting, It is just called that to make it sound better. Baking powder causes lift from both moisture and heat, that's the double acting.


Which is better to use baking powder or bicarbonate for a cake?

Most cake recipes call for baking powder. It will give more lift than soda.


What is a fine powder that you put in baking?

Baking Powder


What is the conclusion of Baking powder and baking?

Baking powder in a recipe helps your item rise when baking.


Is it same baking powder and aginomoto?

baking powerder is baking powder is not the same!


Which makes waffles rise baking soda or baking powder?

baking powder


What are the effects if you replace baking soda with baking powder?

Baking soda does not rise as well as baking powder


Is baking powder acid or base?

Baking powder is an acid


What is baking powder an acid or base?

baking powder is neutral


Why does baking powder cause baked good to rise higher?

Baking Powder contains 3 things. An acid known as cream of tartar A base known as baking soda A filler commonly corn starch (insignificant) Now when there is a liquid added to the baking powder and heated, the liquid causes ionization of the compounds in the acid of the baking powder and the base of the baking powder to cause a neutralization (the reaction between an acid and a base). This neutralization gives carbon dioxide that will allow the flour (or any other baking batter) to rise.