baking soda
The cake rises, causing it to be lighter and airier.
There isn't one. Bread Soda is the Irish name for baking soda.
Baking soda does not rise as well as baking powder
yes baking soda is a powder good question!
the ingredients of baking powder are baking soda and cream of tartar. So baking powder has less baking soda per amount.
No. Baking powder contains baking soda along with an acidic ingredient and salts.See : http://video.answers.com/baking-soda-vs-baking-powder-290159125
For a good the rises well and does not sink. Baking powder is a 1:3 mixture of baking soda and cream of tartar. Some recipes may need additional baking soda for rising effect because adding additional baking powder would cause the good to taste of too much cream of tartar (it has quite an acidic taste). Not that baking soda is flavour-free, but it is stronger so you need less of it.
Baking soda and baking powder are very different in how they work. Think of baking powder as making something more light and fluffy. Baking soda is going to make something taste less sweet and slightly more light. But yes. If your recipe calls for baking soda, or baking powder using the correct amount of both is important. You cannot substitute one for the other.
cooking and baking powder are not the same because you use baking powder to puff up bread if you don't have any yeast and you use cooking powder to put in cooking like sups if you are silly anuf to no! you put cooking powder in like curry's and gravy by darcie 2299
Baking powder is baking soda with cream of tartar added to it.
Baking soda will cause things to rise also. Muffins are smaller so there is not as much need for lift. Baking powder will give more rise than soda. Whoever created the recipe chose to use soda instead of baking powder.
Using Baking Powder Instead of Baking Soda* You need to use 2-3 times more baking powder than baking soda. The extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn't necessarily bad. * Ideally, triple the amount of baking soda to equal the amount of baking powder. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder. * What I do is compromise... I use twice the amount of baking powder as baking soda (add 2 tsp of baking powder if the recipe calls for 1 tdp baking soda), plus I omit the salt (which adds flavor but also affects rising in some recipes).