But baking soda and baking powder are not (exactly) the same thing… baking powder includes a second ingredient (the “double” in double-acting) that releases CO2 quickly when it’s heated, regardless of the presence of acid, while baking soda usually acts more as an “alkalinizer” than a leavening agent when little or no acid is present. (It also releases CO2 when heated, but not very quickly.) Is the “baking powder” originally mentioned just a “typo” or error in the recipe that calls for it, or does baking powder (actually serve some purpose (besides leavening baked goods) that baking soda doesn’t?
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