What's difference between baking powder and baking soda?

Question

i want to make this dang chocolate cake and it calls for baking soda and i only have baking powder and i really don't wanna go back to the store....? Can i use powder instead of soda?

Answer 1

Oh, too bad! If it were the reverse, you could probably do it.

Nestle's website says:

Baking powder is made of baking soda mixed with acid salts. It also contains cornstarch to absorb moisture, this prevents the ingredients reacting together until the liquid is added in baking mixture. You can substitute one teaspoon of baking powder with 1/4 tsp baking soda, 1/2 tsp cream of tartar and 1/4 tsp cornflour. This mixture should be well blended and used immediately as it quickly loses its potency.
The Original Nestlé Toll House Chocolate Chip cookie recipe does not use baking powder but baking soda. It is a great recipe and will avoid the use of baking powder.
Regards,
Gilla

There just isn't a good substitute for baking soda.

If you've already started, though, try two teaspoons of baking powder for a basic, two-layer 8-inch cake. Many cake recipes use baking powder instead of baking soda.

Answer 2

As the previous answers have already pointed out, baking soda and baking powder, while related, are 2 different additives, and they are not generally interchangeable in a recipe. (with one exception, so read on!) Baking soda is pure sodium bicarbonate, while baking powder combines sodium bicarbonate with an acid (usually cream of tartar) and, often, a starch, which serves as a drying agent. Because baking soda is a "base" substance (as in acid/base), and baking powder contains an acid, the two substances create a different chemical reaction when mixed with the other ingredients in a recipe. If your recipe requires baking powder, you CAN NOT substitute baking soda. If your recipe calls for baking soda, you can safely substitute baking powder, but you'll need more baking powder, and the taste of the food may not be exactly what you expect. (Baking powder is about 1/4 as strong as baking soda). Hope this helps - there really are no particularly good substitutes for these 2 products. Fortunately, they're both extremely cheap, last for quite some time in the pantry, and are easy to find in any halfway decent grocery store. Good luck!

Answer 3

found info on the net-Baking soda and baking powder are both leavening agents. What is a leavening agent? It is an ingredient that produces a gas which causes batters and doughs to rise. Baking soda is simply sodium bicarbonate, which does not have any leavening capabilities by itself. It is only when baking soda is mixed with an acid such as sour cream, molasses, lemon juice, or buttermilk that these gases are released. Because these gases start forming right after the baking soda and acid are mixed, batters using baking soda should be baked immediately after mixing.

Baking powder actually consists of baking soda and an acid, usually cream of tartar, calcium acid phosphate, sodium aluminum sulfate, or a mixture of the three. Double-acting baking powder, the most common type, is usually made up of baking soda, sodium aluminum sulfate, calcium acid phosphate, and cornstarch which is used as a drying agent. It is called double-acting baking powder because it has two rising actions. The first time the mixture rises is when a liquid comes in contact with the baking powder, and the second time is when the batter is exposed to heat. This makes it possible to mix the ingredients ahead of time and to bake the dough whenever it is convenient.

** i don't bake much don't quote me...

Answer 4

The difference between baking powder and baking soda is that they are spelled differently.