What would you like to do?
no, these are two entirely different ingredients. Bakin powder is used to make batter rise, for instance in cakes as where baking soda is used to neutralize ingredients like s…alt and vinigar in certain recipes and also to enhance flavour.
Yes, in many recipes baking powder can be successfully substituted for baking soda. The product might not rise as well but should be satisfactory. It is NOT recommended to rev…erse the substitution, replacing baking powder for baking soda without also including addition acidic ingredients such as lemon juice or buttermilk.
baking powder is baking soda and an acid. Today most baking powder is double acting, which means it rises once when it gets wet and again when it gets hot. The answer to the q…uestion depends on what your substituting in. Sometimes baking soda is used to adjust the pH (acid or base level) of a dish. Baking powder won't really help there. If you use the same amount of baking powder instead of baking soda in a cake it will not rise properly. I made two batches of banana bread. One using baking soda, as called for in the recipe. The other only using baking powder (without adding any cream of Tartar). They both had the same rise to them. I was very surprised. However, I think it does depend on what type of result you are trying to achieve. If you have time to experiment, then you should. There's no better teacher than experience. That's what I did.
you can but they will be flat and bland
you dont, you cant they are 2 totally different substances and can not replace each other in any cooking recipe
Me and my science partner Anita had the same problem and it turns out you can but you'll need to use four times as much baking powder then baking soda.
Substituting baking soda for baking powder helps the food to rise more, but also affects the flavor if you use too much. Baking soda begins to release bubbles as soon as it …gets wet, so you lose rising power if you delay getting the batter into the oven. Baking powder (which may be called "double acting") has some ingredients that don't release bubbles until they are heated, so it is a little more forgiving. Baking soda helps reduce the acid in sour ingredients such as buttermilk, sour cream, yogurt, and molasses; that is why some baked goods have both. Usual amounts are 1/4 teaspoon baking soda per cup of flour or 1/2 teaspoon baking powder per cup of flour. Here is a lengthy article comparing the two: http://www.ellenskitchen.com/pantry/bsbp.html
i say you need to either use baking soda or baking powder.
answer is Yes you can substitute as an alternative
No, they are not the same ingredient and will not yield the same (or desired) results. Although they are quite similar they have one main difference: baking soda will yield a …bitter taste if its acidity is not countered by another ingredient in the recipe and baking powder is neutral when it comes to taste. Baking is all about precision so although you may be able to get away with substituting some ingredients at times it is best to use exactly what the recipe calls for.
It depends what you are making because if it if some sort of cake like cupcakes for example they will deflate if it is a pie of some sort then it may taste different.
Yes. If you have alum, cream of tartar or vinegar you can use soda instead of powder. For alum substitute 2 1/2 tsp soda and 1/2 tsp alum for 1 tbs powder. For cream of ta…rtar substitute 2 tsp soda and 1 tsp tartar for 1 tbs powder. mix the above together. For vinegar put 2 1/2 tsp soda in for the powder, add 1 tsp vinegar with the liquids in the recipe for 1 tbs powder. Note: baking powder is baking soda mixed with a dry acid that is activated when moistened and heated.
No. Baking soda is not typically a good substitute for baking powder. Baking powder, which contains sodium bicarbonate, can be substituted for baking soda in recipes, but more… will be needed.
Baking soda is simply bicarbonate of soda that reacts with an acid in batter or dough to produce gas and cause the product to rise. Baking powder is a mixture of baking soda a…nd an acid, along with cornstarch or other ingredients. Substituting baking powder for baking soda or vice versa can cause a product to "fall" or fail to rise.