Recipe calls for both baking soda and baking powder. Can I just use baking powder?
It is better with both. They act or rely on different things in the recipe to do their leavening. If a recipe has more acid in it than the baking powder (which comes with it’s own supply of acid) can handle, then it needs the baking soda which will use up that acid and balance things out enough for it to rise nicely.
