What’s The Difference Between Baking Soda And Baking Powder?

Baking Powder

• Contains baking soda + an acid (usually cream of tartar) and a starch
• It’s a complete leavening agent, activated by liquid and heat
• Often used in recipes that don’t include another acidic ingredient
• Double-acting varieties rise twice: once when mixed, and again when heated

Substituting?

Yes, but carefully:

• Baking soda → baking powder: Use 2 to 3 times more
• Baking powder → baking soda: Only works if you add an acid to the recipe

Storage Tip:

Keep both in a cool, dark spot, and check that expiration date! Old leaveners lose their power—and no one wants flat cookies.