Can I substitute baking soda for baking powder?

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asked Aug 26 in Recipes by Oliviastolons (580 points)
Can I substitute baking soda for baking powder?

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answered Sep 9 by Cathy21 (53,620 points)
You can substitute baking soda for baking powder and do so you simply use 1/3 teaspoon baking soda for every 1 teaspoon baking powder.

Baking powder and baking soda are not the same thing and produce different results when baking although they are interchangeable in most recipes.

Baking soda and baking powder are interchangeable.

If you swap in an equal amount of baking soda for baking powder in your baked goods, they won't have any lift to them, and your pancakes will be flatter than, well, pancakes.

You can, however, make a baking powder substitute by using baking soda.

Baking powder is made of baking soda plus cream of tartar and cornstarch.

Baking powder can be substituted for baking soda by tripling the amount of baking powder.

Baking soda can be substituted for baking powder by dividing the amount of baking powder needed by 4 and adding twice that amount of cream of tartar.

Baking powder is not the same as baking soda.

Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise.

And the baking powder includes sodium bicarbonate, as well as an acid.

It only needs a liquid to become activated.

Baking soda is used when the recipe includes acidic ingredients while baking powder can be used without additional acidic ingredients.

Sodium bicarbonate, commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO₃.

It is a salt composed of a sodium cation and a bicarbonate anion.

Sodium bicarbonate is a white solid that is crystalline, but often appears as a fine powder.

Sodium bicarbonate and bicarbonate of soda are other names for baking soda.

Baking powder is made of baking soda plus cream of tartar and cornstarch.

Baking powder can be substituted for baking soda by tripling the amount of baking powder.

Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid.

The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch.

Baking powder is used to increase the volume and lighten the texture of baked goods.

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