Baking powder vs. Baking soda:

Baking Powder→ Baking powder is a combination of sodium bicarbonate, cream of tartar, and cornstarch. You do not need acid in your mixture in order for baking powder to work. The most common type of baking powder is called “double-acting”, which means that it reacts in two phases. This allows for less rushing in the kitchen to get it into the oven as the reaction won’t become weak. The first reaction occurs when you mix it into your liquid batter, and the second reaction occurs when it is exposed to heat in the oven.

Baking Soda→ Also known as bicarbonate of soda, this leavening reacts when liquids and acids (citrus, buttermilk, honey, etc) come into contact. It is four times stronger than baking powder, so it may ruin your bake if you try and substitute between baking soda and baking powder. You must have acid in your mixture in order for it to work. When liquids and acids combine, they create carbon dioxide gas, which is what creates the fluffy texture in your baked goods! When working with baking soda, you must work very quickly. As soon as you mix everything together, the chemical reaction has already occurred, and it may weaken over time. Baking soda also helps brown your baked goods, but be careful not to add too much or else it will ruin the flavor of your bake.

It’s best to follow the measurements exactly and to use baking powder when the recipe calls for baking powder and baking soda when the recipe calls for baking soda.

I hope this was helpful! Happy baking!