Baking powder gives food lift or leavens it. It is heat and moister activated. Used in biskets and the like. Baking soda is sorta like baking powder's side kick. You'll often times see soda w/ powder. When you do look closely at the recipe and one or more of the ingredients will be acidic (tomato, buttermilk, etc...) Baking powder cannot function in an acid environment so the ol' sidekick comes in and neutralizes the acid. (Baking soda is a basic compound) They work well hand in hand but baking is an exact science and deals with formulas. That's why I'm not good at it. I'm more of a saute cook (mix and match).
The fact that baking soda is a mild base makes it a great do everything thing. It cuts and cleans and purifies and would wash your car if, hey wait, it probably does that too.What's the difference between baking powder and baking soda?
Baking Soda
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking Powder
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.
Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.
Baking Soda
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking Powder
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.
Soda is bicarbonate of soda, Powder is soda and cream of tartar mixed. Both help your baking to rise. You could probably interchange to an extent, but too much soda makes stuff taste gross, so I would go a little less soda for powder. Like if you need 1 tsp powder, only use 1/2 tsp soda. Even then you may not get the same result you should.
for one they cannot be exchanged each one of them has a different chemical reaction and a different purpouse .
http://en.wikipedia.org/wiki/Sodium_bica鈥?/a>
http://en.wikipedia.org/wiki/Baking_powd鈥?/a>
ones powder and the other one is soda! that's the difference
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