In cooking, when do you use baking soda and when do you use baking powder?

Answer 1

you use baking powder when you want things to be soft. you use baking soda when you want things to be crispy or crunchy, or flat.

some recipies call for both because of some of the other ingredients (like lemon juice) that have an acidity to them, just to even things out.

hope that helps!!! good luck

Answer 2

I never use baking soda when I cook but I use baking powder to make pound cake. I don't cook very often. But when I do cook I get good reviews.

Answer 3

Soda + acid (like buttermilk, vinegar, lemon juice, etc.) = bubbles that makes baked goods rise.

Baking powder is a mix of acid and base that react when wet and then again when heated. It will work all by itself. Soda needs something to help it along

Answer 4

baking soda is plain sodium-bi-carbonate,while according to my container baking powder is the above with the addition of sodium aluminium sulphate & edible starch powder,the later is merely to ensure even mixing while providing bulk.I always use baking soda for fried items like fritters,batters of all sorts,bhajis which is a fried indian snack of chickpea flour & spices,on the other hand i use baking powder for all baking.Fried items need crispness while cakes & the like need to be light & soft in texture.

Answer 5

http://www.joyofbaking.com/bakingsoda.html