This post is talking about the difference between baking soda and baking powder - an excellent question. Rumor has it that baking soda is just the base chemical that reacts with the acid already in the recipe, and baking powder has acid included in it so it doesn't depend on native acid to make your batter rise.
So, naturally, we had see whether baking soda is really fizzier when reacted with vinegar.
Yes, it definitely fizzes more effectively. It nearly overflowed the little dish. And, as you may observe, the baking powder (left) has more residue at the end than the baking soda. Cool!
1 comment:
For even more fun, you could go into obscure research on the differences between British food terminology and American, and which products are actually the same, which are different, and what can be substituted for what. For example, corn syrup is extremely rare in Britain, so you have to use golden syrup, which is a type of invert sugar syrup. And then there's biscuits/cookies, mince/ground beef, jam/jelly/jello...
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