Can I replace baking soda with baking powder in a resipe?

Iam trying to make a cake, and the resipe asks for baking soda. All I have is baking powder, Can I use it?Can I replace baking soda with baking powder in a resipe?
No, they have completely different properties and chemical reactions. Unfortunately, there isn't a good substitute. Time to go next door and borrow some baking soda... and be sure to ALWAYS check the expiration dates on baking powder and soda. Unlike other products where you can sometimes get by, expired baking soda or powder really will ruin your recipe.Can I replace baking soda with baking powder in a resipe?
The question states if you can, and of course you can. It does take some thinking and knowledge to do so. Look for my answer under ';jitorres61';.. Report Abuse

http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm





Check out this site. Report Abuse

you can but it will taste horrible and not turn out right. they are totally differend things.
no b/c it will be horrible.
Yes you can do it, because baking powder and baking soda has exactly the same chemical contents (Natriumhydrogencarbonate)


The others are wrong, when they say, it tastes different. I experienced it myself by baking a cake and I麓m a chemical assistant, so you can definiteley trust me.
NO NO NO


NO


NO NO NO
GOD NO!! the result could be catastrophic.
no the chemical composition is not the same..walk to the store and buy the soda
Unfortunately, you are trying the hardest of the two. It is easier to replace baking powder with baking soda. Substituting for a lack of baking powder is very easy: 1/4 teaspoon of baking soda plus 1/2 teaspoon cream of tartar (ignoring the cornstarch) for each teaspoon of baking powder required.


Substituting baking powder when you don鈥檛 have soda on hand is a little more difficult. Baking powders are mixtures of baking soda plus an acid to react with it, plus some cornstarch for shelf life. To do so, you would have to consider the acidic ingredients in the recipe, and perhaps reengineer the recipe to replace them with more neutral ingredients (using whole milk instead of buttermilk, perhaps). But at that point, you would see, it would be easier and probably a lot more successful to pick up a box of baking soda.


If the recipe calls for buttermilk substitue whole milk in this quantity: For every quart of whole milk, subtract 0.5 oz of baking soda and add 1 oz of baking powder. To eliminate all the soda have a good calculator.


Other acids used to react with soda are: honey, molasses, fruit juices, purees, and chocolates.


Good luck.....
No! it will taste very bad. Don't do it!!!!!!!
No
Yes and no. Baking powder can be replaced by baking soda plus an acid (usually cream of tartar), and the substitution is one-quarter part soda and one-half part cream of tartar per one part baking powder. So, to substitute, you might have to greatly increase the amount of powder for soda (in other words, use 4 times as much--but you should also take out cream of tartar if that is an ingredient *unless* it has another purpose such as in whipping egg whites). I have never tried this myself, but I have in the other direction. It should work, but I would suggest trying it on a cake (or other recipe) that you are eating yourself or serving only to forgiving family or friends just in case... :)
NO plain and simple the answer is no
no my sis and i did that once and we runied the whole cake