I know that baking soda and baking powder are both used in baking, but they don’t seem to be interchangeable. Why do recipes specifically call for one and not the other? What’s the difference between the two, and how do they affect the outcome of what we’re baking?
In: Chemistry
Baking soda is a pure ingredient; and it relies on other ingredients (acids) in the recipe to activate
Baking powder has been mixed with other ingredients and only requires moisture to complete its reaction
You can see the difference by trying to make volcanos with baking soda or baking powder…..one works with water and one doesn’t; whereas they both work with vinegar or orange juice
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