You can use whipped egg whites as a substitute for both baking powder and baking soda in a recipe.
If you do not have cream of tartar, baking powder will work just as well, or better. If the recipe calls for both cream of tartar and baking soda, leave out the soda if you use baking powder - it already has soda in it.
Yes it aids in the rising. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening.
Yes, but one should reduce the amount of salt in the recipe. When one does not have baking soda, it is best to use a cookie recipe that calls for baking powder, because the two ingredients are not identical.
No use both
Baking powder and baking soda are often used together in recipes in order to add lift to the final product. Because baking soda is a base and commercial baking powder is generally slightly acidic, they are often used together to neutralize both each other the other ingredients of the recipe. Yes baking powder and soda can both be used in the same recipe.
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.
Baking soda is used when there is an acidic ingredient in the recipe. For example, molasses, buttermilk, chocolate. Please note that baking is like a chemical experiment and ingredients and amounts especially leavening need to be exact to have the recipe work.
Baking powder is a good alternative to baking soda. Yeast isn't recommended. You really can't subsitute it. After researching on the internet I have found that this is true, baking powder would be the only substitue.
Baking powder is not the same as baking soda. Baking powder is a 1:3 ratio of baking soda to cream of tartar, which are both raising agents designed for different purposes - one of them is activated by water, the other by heat. Baking soda is "strong" compared to baking powder, and is not a direct substitute for baking powder.
Baking powder and baking soda both act as a leavening agent. They would do the same thing
You can substitute parsley, cumin, or a combination of both for coriander in a recipe.
Actually, both are activated by moisture( just a fun fact), but they are used under different conditions.Because baking powder contains baking soda. Also because baking soda does not contain the acidity to make a cake rise.