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Baking Soda and Baking Powder are different. Both use the active ingredient Sodium Bicarbonate which gives of carbon dioxide gas when mixed with an acid (this is what creates the leavening during cooking).

Baking Soda is pure Sodium Bicarbonate, which immediately reacts with an acid giving off carbon dioxide.

Baking Powder is Sodium bicarbonate with an acidifying agent already added (cream of Tartar) along with a starch to keep it dry and from reacting. An advantage to baking powder is its ability to sit out before being cooked and still releasing the necessary gas during the cooking process.

Hope this helps :)

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14y ago

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