What is the difference between baking soda and baking powder?

Baking soda and baking powder are two common leavening agents used in baking. While they may look similar and are used for similar purposes, they are not interchangeable.

Baking soda, also known as sodium bicarbonate, is a base that reacts with acidic ingredients such as vinegar, lemon juice, or buttermilk to produce carbon dioxide gas, which helps baked goods rise. It is a single-ingredient product and must be used in recipes that include acidic ingredients.

Baking powder, on the other hand, is a mixture of baking soda, an acid (usually cream of tartar), and a moisture absorber (usually cornstarch). It is a two-in-one product that already contains an acid, which means it can be used in recipes that do not contain acidic ingredients.

It is important to note that using too much baking soda or baking powder can negatively affect the taste and texture of baked goods. As a general rule, use 1/4 teaspoon baking soda per 1 cup of flour for recipes that include acidic ingredients, and 1 teaspoon of baking powder per 1 cup of flour for recipes that do not contain acidic ingredients.