What is the difference between baking powder and baking soda?

Is there an easy way to remember when to use each one?What is the difference between baking powder and baking soda?
Baking soda is, essentially, an older form of baking powder consisting of only one chemical compound, sodium bicarbonate. Modern baking powder by contrast consists of several compounds. My packet at home contains sodium pyrophosphate, sodium bicarbonate and potato starch.





Baking powder has several advantages, generally. It raises better under more diverse conditions, it tends to create less brittle bread and cakes, and it's relatively odorless compared to the distinctive aroma of baking soda. However, there's plenty of situations where precisely that aroma and the associated brittleness is desired, and where you'd use baking soda instead or a combination of the two - Irish soda bread, Southern-style cornbread etc.





For most general uses, though, I'd recommend baking powder.What is the difference between baking powder and baking soda?
Baking powder is used in pancakes and breads or muffins that do not have acidic ingredients such as honey, buttermilk or yogurt.
baking soda has more of a salty taste, baking powder tends to clump together easier


Your friend probably uses baking powder to make the pancakes fluffier.
baking powder helps to make cakes rise and liter and soda contains a starch!