Is baking powder better for baking?

Answer 1

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.

Answer 2

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

Answer 3

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

Answer 4

Baking powder is better.

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

Answer 5

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.

Answer 6

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

Answer 7

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

Answer 8

Baking powder