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Transcript

0:00Ever wondered why some recipes use baking soda

0:04and others use baking powder?

0:06I'm Benjamin the Baker and this is week two

0:10of my Kids' Baking Experiment series.

0:14Today we'll be making Triple Chocolate Muffins and learning

0:17why this recipe actually uses both.

0:20Let's start with an experiment.

0:23Pour vinegar into two bowls.

0:26Add baking soda to one of them and baking powder to the other,

0:30When baking soda meets an acid like vinegar, there's a big reaction.

0:35But what's going on with the baking powder?

0:38Let's repeat the experiment.

0:40But use water instead of vinegar,

0:43The baking soda doesn't bubble up this time because water is not acidic.

0:48The baking powder, on the other hand, still does.

0:51This is because it is already made up of both baking soda and a powdered acid.

0:56This means it already has everything it needs for a reaction and any liquid will do.

1:00So, if your recipe doesn't have any acidic ingredients, it's best to use baking powder.

1:06Our triple chocolate muffins use some acidic buttermilk, but not enough,

1:12so we actually use both baking soda and powder for maximum fluffiness.

1:16Find the full experiment worksheet and the Triple Chocolate Muffin recipe for free at Sur La Table's Lid & Ladle Blog.

Text on Screen

0:00Ever wondered why some recipes use baking soda

0:00BAKING SODA

0:02and others use baking powder?

0:02BAKING POWDER

0:05I'm Benjamin the Baker and this is week two

0:06Winter Break Kids' BAKING EXPERIMENT SERIES Week 1: Gluten -> WEEK 2: Leaveners <- WEEK 3: Temperature *and adults

0:08of my Kids' Baking Experiment series.

0:09Today we'll be making Triple Chocolate Muffins and learning

0:13why this recipe actually uses both.

0:14Let's start with an experiment.

0:14BAKING SODA

0:14VINEGAR

0:14BAKING POWDER

0:16Pour vinegar into two bowls.

0:18Add baking soda to one of them

0:21and baking powder to the other,

0:22When baking soda meets an acid like vinegar,

0:25there's a big reaction.

0:26But what's going on with the baking powder?

0:28Let's repeat the experiment.

0:28BAKING SODA

0:28WATER

0:28BAKING POWDER

0:30But use water instead of vinegar.

0:31The baking soda doesn't bubble up this time

0:34because water is not acidic.

0:35The baking powder, on the other hand, still does.

0:37This is because it is already made up of both baking soda

0:40and a powdered acid.

0:41This means it already has everything

0:41WATER

0:41MILK

0:41JUICE

0:45it needs for a reaction and any liquid will do.

0:47So, if your recipe doesn't have any acidic

0:50ingredients, it's best to use baking powder.

0:51BAKING SODA

0:51BAKING POWDER

0:51SODA + POWDER

0:52Our triple chocolate muffins use some acidic buttermilk,

0:54but not enough,

0:56so we actually use both baking soda and powder

0:58for maximum fluffiness.

0:59Find the full experiment worksheet

1:01and the Triple Chocolate Muffin recipe for free

1:03at Sur La Table's Lid & Ladle Blog.

Scenes (10)

0:00intro talking head with props

A medium shot frames a young, fair-skinned man with light brown, shaggy hair, facing the camera directly in a modern kitchen. He is positioned centrally, wearing a dark blue, speckled long-sleeve shirt and rust-colored pants. He holds two small, clear plastic containers at chest height, one labeled 'Baking Soda' and the other 'Baking Powder', gesturing with them as he speaks. The containers contain white powdery substances. The background features light grey kitchen cabinets, a stainless steel refrigerator, and a wooden pegboard adorned with various kitchen utensils. Bright, even overhead lighting illuminates the scene. A text overlay reads: 'Ever wondered why some recipes use baking soda and others use baking powder?'

0:05talking head with whiteboard

The scene continues with a medium shot of the same man in the kitchen. He is now holding a large white whiteboard to his right, partially obscuring the kitchen background. The whiteboard displays handwritten text in blue marker, titled 'Winter Break Kids' Baking Experiment Series', followed by 'WEEK 1: Gluten', 'WEEK 2: Leaveners', 'WEEK 3: Temperature', with an arrow pointing to 'WEEK 2: Leaveners' and a note '*and adults'. On the wooden countertop in front of him, the two clear plastic containers labeled 'Baking Soda' and 'Baking Powder' are placed on a white marble cutting board. He maintains a direct gaze towards the camera, maintaining a friendly and confident demeanor. The lighting remains bright and consistent with the previous shot. A text overlay identifies him and the series: 'I'm Benjamin the Baker and this is week two of my Kids' Baking Experiment series.'

0:09overhead baking demonstration

An overhead shot provides a top-down view of a blue baking tray, lined with light grey parchment paper. Initially, six dark brown chocolate muffins are visible. Two muffins on the top row are dusted with white powdered sugar, one featuring a drawn smiley face. Two muffins on the bottom row have dollops of glossy chocolate ganache in their centers, and a clear piping bag is shown filling one of them with more ganache. The shot then cuts to a pair of fair-skinned hands holding a single muffin, split neatly in half, revealing a lighter, creamy chocolate filling within its dark, porous crumb. The other muffins remain visible on the tray in the background. The lighting is bright and evenly distributed, highlighting the textures of the muffins. A text overlay states: 'Today we'll be making Triple Chocolate Muffins and learning why this recipe actually uses both.'

0:14baking experiment setup

A medium shot returns to the man standing behind a wooden kitchen counter. On a white marble cutting board, four clear plastic cups are neatly arranged. The man is pouring a clear liquid from a larger clear container, labeled 'Vinegar' with an orange, handwritten sticker, into two of the smaller, empty clear cups. To his left, one of the smaller cups is labeled 'Baking Soda' and contains white powder; to his right, another is labeled 'Baking Powder', also containing white powder. The modern kitchen environment, with its light grey cabinets and stainless steel appliances, forms the background. The scene is brightly and clearly lit. A text overlay provides instructions: 'Let's start with an experiment. Pour vinegar into two bowls. Add baking soda to one of them and baking powder to the other,'

0:20close up baking soda reaction

A tight close-up shot centers on the four clear plastic cups resting on a white marble cutting board on a wooden counter. The host's torso is visible at the top of the frame, providing context. A fair-skinned hand, wearing a silver ring, uses a small white plastic spoon to add white powder from the 'Baking Soda' container into one of the cups filled with vinegar. Immediately, the mixture visibly fizzes and bubbles vigorously, rising rapidly. The hand then scoops powder from the 'Baking Powder' container and adds it to another cup with vinegar, but this mixture shows no immediate, obvious reaction. The labels 'Baking Soda', 'Vinegar' (on the larger container), and 'Baking Powder' are clearly legible. The scene is well-lit, emphasizing the chemical reactions. Text overlays read: 'When baking soda meets an acid like vinegar, there's a big reaction. But what's going on with the baking powder?'

0:27baking experiment with water

The scene returns to a medium shot of the man in the kitchen, continuing the experiment. On the white marble cutting board, four clear plastic cups are arranged. He is shown pouring a clear liquid from a container labeled 'Water' (with an orange, handwritten sticker) into two of the small, empty clear cups. Following this, he uses a small white plastic spoon to scoop white powder from the 'Baking Soda' container and adds it to one of the water-filled cups. Unlike the previous scene with vinegar, there is no visible bubbling or reaction in the water. The modern kitchen environment is visible in the background, maintaining consistent bright lighting. Text overlays provide explanations: 'Let's repeat the experiment. But use water instead of vinegar. The baking soda doesn't bubble up this time because water is not acidic.'

0:34close up baking powder reaction water

A close-up shot focuses on the four clear plastic cups on the white marble cutting board. The host's torso is visible at the top of the frame. A fair-skinned hand, wearing a silver ring, uses a small white plastic spoon to add white powder from the 'Baking Powder' container into one of the water-filled cups. This time, as the powder is added and stirred slightly, the mixture immediately fizzes and bubbles vigorously, creating a foamy surface. The labels 'Water' (on the larger container) and 'Baking Powder' are clearly visible on their respective containers. The scene is brightly lit, emphasizing the chemical reaction in contrast to the previous attempt with baking soda and water. Text overlays explain the observation: 'The baking powder, on the other hand, still does. This is because it is already made up of both baking soda and a powdered acid.'

0:41overhead various liquid reactions

An overhead shot looks down onto a blue baking tray. Three clear plastic cups are arranged vertically on the tray. To the right of each cup, words are handwritten on a piece of parchment paper: 'WATER' in purple next to the top cup, 'MILK' in green next to the middle cup, and 'JUICE' in red next to the bottom cup. A fair-skinned hand, wearing a silver ring, enters the frame, using a small white plastic spoon to add white powder (presumed baking powder) to each cup and stir. The top cup (water) already shows a bubbly, foamy reaction. The middle cup (milk) shows a gentle bubbling reaction as powder is stirred in. The bottom cup (juice) reacts significantly with noticeable foam as the powder is incorporated. The entire setup is on a clean white surface. Text overlays elaborate: 'This means it already has everything it needs for a reaction and any liquid will do. So, if your recipe doesn't have any acidic ingredients, it's best to use baking powder.'

0:51overhead muffin comparison

An overhead shot showcases a blue baking tray with light grey parchment paper. Three dark brown chocolate muffins, each sliced neatly in half, are arranged vertically down the center of the paper. To the right of each muffin pair, handwritten labels in different colors specify the leavening agent used: 'BAKING SODA' in light blue for the top muffin, 'BAKING POWDER' in pink for the middle, and 'SODA + POWDER' in purple for the bottom. A pair of fair-skinned hands enters the frame, carefully picking up the halves of the 'SODA + POWDER' muffin and holding them together to display its internal crumb texture, emphasizing its fluffiness. The background is a clean white surface. Text overlays provide context: 'Our triple chocolate muffins use some acidic buttermilk, but not enough, so we actually use both baking soda and powder for maximum fluffiness.'

0:57overhead muffin finishing and CTA

An overhead shot captures the final stages of decorating the chocolate muffins on the blue baking tray with light grey parchment paper. The tray contains six dark chocolate muffins. The top left muffin is already dusted with powdered sugar and has a smiley face pattern. The top right muffin is shown cut open, revealing its filling. The four bottom muffins are dark brown with a dollop of chocolate ganache in their centers. A fair-skinned hand, wearing a silver ring, enters the frame to place a small, dark chocolate muffin cap or piece onto one of the ganache-filled muffins. Subsequently, a small, silver mesh sieve (or sifter) is used to dust another muffin with a generous sprinkle of white powdered sugar. The background is a clean white surface. A prominent text overlay functions as a call to action: 'Find the full experiment worksheet and the Triple Chocolate Muffin recipe for free at Sur La Table's Lid & Ladle Blog.'

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