Baking powder vs baking soda

 Baking powder and baking soda are both leavening agents used in baking, but they function differently.


Baking soda (sodium bicarbonate) requires an acidic ingredient like yogurt, buttermilk, lemon juice, or vinegar to activate it. When activated, it produces carbon dioxide gas, which causes dough or batter to rise.


Baking powder contains both an acid (usually cream of tartar) and a base (usually baking soda), so it can react with acidic or alkaline ingredients. It works in two stages: first when mixed with wet ingredients and then when exposed to heat during baking, producing carbon dioxide to leaven the mixture.


In summary, baking soda needs an acidic ingredient to work, while baking powder contains both acid and base and can work with or without additional acidity.

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