Baking Powder vs Baking Soda
baking powder and baking soda, despite having similar uses, are both different ingredients and have completely different purposes. If you need baking powder for a recipe but only have baking soda, do not substitute it for the baking soda! The two ingredients are not interchangeable, but you can definitely make both at home. Check out my other blog post if you’d like to learn more about that
So in simple terms, baking powder is used in baking to rise foods, while baking soda is used to spread. Scientifically, baking powder is a combination of sodium bicarbonate as well as acid, and baking powder is only sodium bicarbonate.
Baking powder is a raising agent which consists of a weak acid and sodium. this requires only a liquid to activate. It’s used in recipes to increase the volume and make foods fluffier. Baking powder works by releasing carbon dioxide which forms bubbles, and allows the batter/ dough to rise. The releasing of carbon dioxide is caused by an acid based reaction, which leavens the baked goods.