What is the difference between baking soda and baking powder and which is the best to use?
They are both leavening agents that produce carbon dioxide gas causing baked goods to “rise” in the oven. Baking soda is a pure sodium bicarbonate and usually has an immediate reaction when added to acidic moistures. When using it in your baked goods, you want to bake immediately after incorporating your ingredients. If you don’t then you’re baked good will most likely fall flat. (Separating dry ingredients first before adding to your moist ingredients prolongs this chemical reaction. It is best to always combine dry ingredients and set to the side waiting for the right time to add to your moist ingredients.) Baking powder actually contains baking soda. It also has cream of tarter in it which acts as an acidifying agent. In comes in a single acting or double acting formula. Single acting baking powder is much like baking soda in the sense that it will react immediately with moist ingredients and so the product will need to be baked right away. Double acting baking powder releases the g
