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Replacing Baking Soda with Baking PowderBaking powder is powdered acid plus a powdered base. When liquid is added they mix together and form carbon dioxide. Baking soda is just a powdered base and needs acid in a recipe in order to create the bubbles needed to rise dough or batter. I've found that if you add about 4 times more baking powder you should create something that works about right. You may want to decrease your acid a little though. Then again...Baking soda reacts with acids to make baked goods rise while baking powder reacts with water. Because of that, most of the time they can't replace each other.

After testing the above suggestion I have found that 4 times the amount is far too much baking powder. I would suggest trying only double the amount. This was tried in a biscuit recipe, and baking powder is fine as an alternative.

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15y ago

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