Baking powder vs. baking soda?

Question

In the past, only one or the other was specified.
However, today one often finds both specified.
I was taught to use soda if the recipe contained
chocolate, fruit in any form ... and that otherwise
baking powder was to be used. Please explain why the change...Thank you.

Answer 1

Basically, Baking Powder is a double action baking powder while baking soda is a single action baking powder. In the olden days when they just had baking soda they had to add cream of tartar (as mentioned) to get, say biscuits, extra fluffy. I cook with sourdough a lot. And baking soda is the predominate leaving agent And the difference between a baking powder biscuit and a baking soda biscuit is quite noticeable. A store bought baking powder allowed the baker to have a consistent product all the time, which is what you want in baking.

Answer 2

Add the baking soda - unless all your dry ingredients have been incorporated. You could always just bake it as is, and make a backup new batter with the recipe. To avoid such accidents, I always line up all the ingredients in the recipe before I start baking. That way, I am sure I have everything I need, too, and don't forget to put something in. Some recipes call for both baking powder and baking soda. They act as a leavening, which just lightens the bread (or cookies or cake), interacting with salt and other ingredients. But if you don't sift either well with the other dry ingredients, you'll get lumps or pockets of soda - which taste nasty! Old soda or powder, and not enough, will result in a heavy, flat bread or cake.

Answer 3

Q. What Is the Difference Between Baking Soda & Baking Powder?
A. 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

Answer 4

I'm not positive on the details, but it's something like this:
It has something to do with how it's activated. baking powder needs moisture to be activated while baking soda needs an acid--like lemon juice, vinegar, and some fruits. They activate, make bubbles/air in whatever you're baking, and that makes it light and fluffy.

Answer 5

the way that I've always seen it is baking powder is a leavening agent only and baking powder is a leavener and also is use to control the acidity in the recipe.