Natural v. Dutch-Process Cocoa Powder/Baking Soda v. Baking Powder

This was originally going to be squeezed into another post, but I realize this information is crucial enough that it deserves its own. The differences between these substances can mean a lot when you're baking! It's important to understand what effect they will have on whatever you're cooking. If you are very adventurous you could start to write your own recipes using this information, but it's also important if you ever need to make a substitution.

First, natural v. dutch-process cocoa powder. This is interesting and may save you a baking snafu in the future. Sometimes you'll see a box of cocoa powder that says "dutch-process/ed" on it. What does this mean? Cocoa powder is made from pressing the majority of the cocoa butter out of chocolate liquor (pure chocolate). The cocoa butter is the high-fat component of chocolate, so when it is mostly eliminated you are left with a block which is then grated into a powder. This untreated powder has a natural acidity which can affect the taste and leavening of your baked good. It is a more red/brown color and will react with baking soda, causing your cake, cookie or whatever to rise (it can also interfere with other leavening agents, such as yeast). Dutch-processed cocoa powder is a more true brown color associated with chocolate. It has been treated with an alkali to neutralize the acidity, and should be used in recipes with baking powder. Dutch-processed cocoa will not cause a reaction and provides a deep chocolate taste even in delicate recipes (such as souffle!). Most European treats call for dutch-process, whereas good old fashioned American delights such as brownies can be made with natural cocoa. Be warned: if a recipe calls for one or the other, be sure you're using the right one! If you have natural cocoa powder and you need dutch-process: for every 3 Tablespoons of natural cocoa powder, add 1/8 teaspoon of baking soda (an alkali that will neutralize the acid). If you have dutch-process and you need natural: for every 3 Tablespoons of dutch-process add 1/8 teaspoon of cream of tartar (an acidic salt). A NOTE: this will work better going from natural to dutch-process than vice versa.


And now, baking soda v. baking powder. This is a little complicated. I've read a lot about it, but I don't fully understand all the differences, but I'll give a little general information that should give you an idea of what they will do in a recipe. Basically, baking soda and baking powder are both sodium bicarbonate, an acidic salt. They both act as leavening agents in a recipe, reacting with the other ingredients to create tiny air bubbles of carbon dioxide, which make your baked good rise and be light and fluffy. Baking soda is much stronger than baking powder, and is used in recipes with other acidic ingredients, such as vinegar, buttermilk, natural cocoa, or sour cream. If it is not exposed to another acid, the final product will have an odd, bitter taste. It reacts very quickly, so recipes that include baking soda should be put in the oven as soon as possible. Baking powder was designed to slow the reaction of the ingredients. In addition to sodium bicarbonate, baking powder includes one or more acidic salts (such as cream of tartar or sodium aluminum sulfate) and cornstarch. Most baking powders you will find in the grocery store are double-acting, meaning one of the acids will react immediately when added to liquid and the other when it is exposed to heat in the oven. The double-acting powder makes the leavening more reliable, as time is no longer as pressing a factor. Theoretically if you got your hands on single-acting baking powder you would have to put the batter in the oven asap. Again, if you are baking it is important to try to follow the ingredients exactly! If you can't, here is the substitution: if you have baking soda and need baking powder: for 1 teaspoon of baking powder, mix 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar and 1/4 teaspoon of cornstarch. If you have baking powder and need baking soda, it's really not ideal! You will have to triple the amount of baking powder the recipe calls for (1 teaspon --> 3 teaspoons) and it will effect the taste, and potentially other things.