what is the difference between baking soda and baking powder?

Question

if you don't have one, can you use the other with the same results

Answer 1

If you substitute1/3 tsp baking soda for 1 tsp baking powder and use some sort of acid (like buttermilk or vinegar) in the recipe, it will be fine. You shouldn't need extra salt.

I find it harder to substitute baking powder for baking soda, but you can try decreasing the acid some way (using plain milk instead of buttermilk, for example) and tripling the amount. The results are less dependable, but in an emergency try it.

Baking powder will get stale after a few months as the base and acid parts slowly react, but baking soda keeps practically forever if it's dry, so I often find myself with "dead" baking powder and have to find a way to add a little acid so I can use baking soda. Cream of tartar works, but so does vinegar, lemon juice, etc in small quantities - maybe one Tbsp of either per tsp of soda.

Answer 2

Both are used as rising agents in cooking/baking.
Baking Soda = NaHCO3 - Sodium Bicarbonate, when it is mixed with an acid, it releases C02 (carbon dioxide) violently (all at once). In a recipe, it will mix with some sort of acid (vinegar, honey, sour milk, etc) to make it rise.

Baking powder, is baking soda + a dry acid. This way, you can just mix water to make gas. Baking powder is also slower releasing - when your batter is heated, gas forms, making your batter rise.

You can make baking powder, by combining 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt per cup of flour.

Answer 3

baking powder doesn't dissolve in water but baking soda does. I don't know if you can use one or the other.

Answer 4

Baking soda is a lot stronger, you have to change the amount used -I think this site will tell you how to adjust your recipe.