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Baking powder is baking soda plus acid, and is used in recipes that don't have acid--acid being what makes baking soda leaven things. I've used baking powder in recipes that call for baking soda, and it didn't hurt them; maybe they were a bit fluffier but that's okay.

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12y ago
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14y ago

No, two totally diffenety substances. Baking powder has a leavening agent which produces the inflation needed in baked goods. Cornstarch does not.

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11y ago

The cookies will not rise, since cornstarch is not a leavening agent.

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Q: What happens when baking powder is used instead of corn starch?
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