Can baking powder be substituted for baking soda in a recipe and vice-a versa?
They are *almost* the same thing (baking powder contains baking soda) and so can be substituted in certain circumstances. To make baking powder from baking soda, you need to add an acid to make it rise – two parts cream of tartar to one part baking soda is necessary – and the result is almost identical to the baking powder you buy in the store. To substitute powder for soda isn’t as straightforward: to get the same leavening, you need two to three times as much powder as soda, and the resulting recipe may taste both slightly too salty and too sour. For certain recipes that only require small amounts, this may be okay and largely unnoticeable; however, you may just have to experiment a bit.
