Yes, it is possible to tell the difference between baking soda and baking powder in a recipe without tasting it first, based on their respective properties and reactions in baking.
Appearance: In most cases, you can visually distinguish baking soda from baking powder. Baking soda (sodium bicarbonate) typically looks like a fine white powder, while baking powder is a combination of baking soda, an acid, and a moisture-absorbing agent (like cornstarch) and often has a slightly fluffier appearance.
Reaction with Acid: Baking soda requires an acid to create a chemical reaction and produce carbon dioxide gas, which helps the dough or batter rise. If the recipe contains acidic ingredients like buttermilk, vinegar, citrus juice, or yogurt, and no other leavening agent, it's likely that baking soda is used.
Double-Acting Baking Powder: Baking powder is usually of the "double-acting" variety, which means it reacts twice during baking: once when it's mixed with the wet ingredients and again when exposed to heat in the oven. This dual reaction provides an initial rise and a subsequent rise during baking. If the recipe calls for only baking powder and not acidic ingredients, it's likely double-acting baking powder.
Additional Ingredients: Baking powder often contains a starch, such as cornstarch, to keep the baking soda and acid dry and prevent them from reacting prematurely. If you see cornstarch or another starch listed in the ingredients, it's a sign that baking powder is being used.
Recipe Instructions: Recipe instructions can also provide clues. If the recipe instructs you to mix the leavening agent with the dry ingredients and not with an acidic component, it's likely baking powder. If it instructs you to mix the leavening agent with an acid, it's probably baking soda.
Rising Time: If you notice that the batter or dough starts rising immediately after combining the wet and dry ingredients, it's likely using baking soda, as its reaction is rapid. Baking powder, especially the double-acting kind, takes a little longer to provide its full rise.
It's essential to use the correct leavening agent in a recipe, as they have different reactions and can significantly affect the final texture and taste of the baked goods. If you're ever unsure about the leavening agent in a recipe, it's best to refer to the recipe's ingredient list and instructions carefully.