Log in Get started

Sur La table

surlatable.com

Active

0:00FACEBOOK, INSTAGRAM, MESSENGER, THREADS

Ad Copy

Unlock baking secrets that pros swear by and tools designed for flawless results at home. 📸@benjaminthebaker

Brand

AI Analysis

AI Tags

HookIntroProblem SetupExplainerTalking HeadText OverlayDialogue On CameraHappyExcitedConfidentMale PresentExpert AuthorityProduct In HandValue PropositionBrand Mention SpokenSolution RevealProduct DemoHow-ToClose-UpOverheadStatic FrameFood PhotographyBakingChocolateBenefit-FirstExperimentScientificLearningIngredient FocusProof PointCall To ActionEnd CardComparisonMedium Shot

Transcript

0:00Ever wondered why some recipes use baking soda

0:05and others use baking powder?

0:08I'm Benjamin the Baker and this is week two of my Kids' Baking Experiment series.

0:14Today we'll be making Triple Chocolate Muffins and learning why this recipe actually uses both.

0:21Let'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, but use water instead of vinegar.

0:41The baking soda doesn't bubble up this time because water is not acidic.

0:46The baking powder on the other hand, still does.

0:50This 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.

1:01So, 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, so we actually use both baking soda and powder for maximum fluffiness.

1:13Find the full experiment worksheet and the Triple Chocolate Muffin recipe for free at Sur La Table's Lid & Ladle Blog.

Text on Screen

0:00BAKING SODA

0:00BAKING POWDER

0:00Ever wondered why some recipes use baking soda

0:02and others use baking powder?

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

0:05Winter Break Kids'

0:05BAKING

0:05EXPERIMENT

0:05SERIES

0:05WEEK 1: Gluten

0:05WEEK 2: Leaveners <--

0:05WEEK 3: Temperature

0:05*and adults

0:07of my Kids' Baking Experiment series.

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

0:12why this recipe actually uses both.

0:14Let's start with an experiment.

0:14BAKING SODA

0:14BAKING POWDER

0:15VINEGAR

0:16Pour vinegar into two bowls.

0:18Add baking soda to one of them

0:20and baking powder to the other,

0:21When baking soda meets an acid like vinegar,

0:24there's a big reaction.

0:25But what's going on with the baking powder?

0:27Let's repeat the experiment.

0:27BAKING SODA

0:27BAKING POWDER

0:28But use water instead of vinegar,

0:28WATER

0:30The baking soda doesn't bubble up this time

0:33because water is not acidic.

0:34The 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.

0:41WATER

0:41MILK

0:41JUICE

0:42This means it already has everything it needs for a reaction

0:45and any liquid will do.

0:46So, if your recipe doesn't have any acidic ingredients,

0:49it's best to use baking powder.

0:50BAKING SODA

0:50BAKING POWDER

0:50SODA + POWDER

0:51Our triple chocolate muffins use some acidic buttermilk,

0:54but not enough,

0:55so we actually use both baking soda and powder

0:57for maximum fluffiness.

0:59Find the full experiment worksheet

1:00and the Triple Chocolate Muffin recipe for free

1:02at Sur La Table's Lid & Ladle Blog.

Scenes (6)

0:00intro talking head experiment setup

A male presenter stands in a bright, modern kitchen, directly facing the camera. He is holding two small, clear plastic containers with white powder, labeled 'Baking Soda' and 'Baking Powder' in orange handwritten text. The kitchen background features light grey cabinets, a stainless steel refrigerator on the left, and a wooden pegboard with various kitchen tools on the wall behind him. The counter is a light wood tone. Overhead lighting illuminates the scene, creating soft shadows. The presenter actively speaks, gesturing with the containers to emphasize his points. The overall color palette is clean and neutral with pops of orange from the labels and his reddish-brown pants. Text overlay at the bottom: 'Ever wondered why some recipes use baking soda and others use baking powder? I'm Benjamin the Baker and this is week two of my Kids' Baking Experiment series.' He then holds up a whiteboard that outlines the 'Winter Break Kids' Baking Experiment Series' schedule.

0:09product reveal overhead muffins

An overhead shot shows a dark blue baking tray lined with grey parchment paper, holding six chocolate muffins. The top two muffins are dusted with powdered sugar, with one forming a smiley face design. The next two have a swirl of melted chocolate ganache piped into their centers. The bottom two are plain dark chocolate muffins, with one being piped with chocolate ganache from a clear piping bag held by an unseen hand in the bottom left, and the other showing a hollow center. As the scene progresses, two hands enter the frame from the top, picking up one of the powdered sugar muffins, and splitting it open to reveal a soft, molten chocolate filling inside. The muffin has a rich, dark brown color with a moist crumb. The lighting is bright and even, highlighting the textures of the muffins and the powdered sugar. The text overlay reads: 'Today we'll be making Triple Chocolate Muffins and learning why this recipe actually uses both.'

0:14baking soda experiment vinegar

A male presenter stands in a kitchen, viewed from a medium shot, looking down at four clear plastic containers on a white marble slab on a wooden counter. The background is the same modern kitchen with grey cabinets and a pegboard. He holds a larger clear container labeled 'Vinegar' and pours a clear liquid into two of the smaller empty containers. Then, he uses a small white spoon to add a white powder (baking soda) from a container labeled 'Baking Soda' into one of the vinegar-filled containers. The mixture immediately fizzes and bubbles vigorously, rising in the container. He then adds a white powder (baking powder) from a container labeled 'Baking Powder' into the second vinegar-filled container. This mixture also fizzes, but less dramatically. The camera cuts to a close-up, showing the bubbling reactions in the containers. The lighting is bright and overhead. Text overlay explains the actions and observations: 'Let's start with an experiment. Pour vinegar into two bowls. Add baking soda to one of them and baking powder to the other. When baking soda meets an acid like vinegar, there's a big reaction.'

0:26baking powder experiment water

The male presenter is again in the kitchen, demonstrating a second experiment, framed in a medium shot then close-up. He pours clear liquid from a container labeled 'Water' into two of the smaller, empty clear plastic bowls on the white marble slab. He then adds white powder (baking soda) from a container labeled 'Baking Soda' into one of the water-filled bowls, stirring it with a small white spoon. This time, there is no significant reaction, the powder mostly dissolves. Next, he adds white powder (baking powder) from a container labeled 'Baking Powder' into the second water-filled bowl, stirring it. This mixture bubbles and fizzes slightly. The camera transitions to a close-up on the bowls to highlight the difference in reactions. The kitchen background is visible. Text overlay describes the process: '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. 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.'

0:40overhead baking powder liquids

An overhead, close-up shot of three clear plastic bowls placed on a grey parchment paper-lined dark blue baking tray. Next to each bowl, handwritten labels indicate the liquid inside: 'WATER' in purple, 'MILK' in green, and 'JUICE' in red. A hand is seen stirring the white foamy mixture in the top bowl (water), which contains dissolved baking powder that has reacted. Then, a spoon adds white powder (baking powder) into the middle bowl containing milk, which immediately starts to bubble and foam. The hand stirs it gently. Finally, the spoon adds baking powder into the bottom bowl containing orange juice, which also fizzes and bubbles vigorously, creating a foamy top layer. The scene clearly demonstrates that baking powder reacts with various liquids due to its pre-mixed acidic components. The lighting is bright and even, emphasizing the chemical reactions. Text overlay: '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.'

0:50muffin comparison call to action

An overhead shot of a dark blue baking tray lined with grey parchment paper, showcasing three pairs of cut-in-half chocolate muffins arranged vertically. Next to each pair, handwritten labels indicate the leavening agent used: 'BAKING SODA' in teal, 'BAKING POWDER' in pink, and 'SODA + POWDER' in purple. The presenter's hands enter the frame to pick up the 'SODA + POWDER' muffin halves, pulling them apart slightly to show their fluffy, airy texture and rich brown crumb. Then the hands move to a different setup on the same tray, now showing six whole chocolate muffins. Two are dusted with powdered sugar (smiley face), two have chocolate ganache swirled in the center, and the remaining two are plain. A hand picks up a plain muffin top, revealing the ganache filling underneath, then replaces it. Finally, a silver spoon is used to sprinkle more powdered sugar onto the muffins, adding a finishing touch. The lighting is bright and even. Text overlay: 'Our triple chocolate muffins use some acidic buttermilk, but not enough, so we actually use both baking soda and powder for maximum fluffiness. Find the full experiment worksheet and the Triple Chocolate Muffin recipe for free at Sur La Table's Lid & Ladle Blog.'

More from Sur La table

Sur La table ad

Sur La table ad

Sur La table ad

Sur La table ad

Sur La table ad

Sur La table ad