There is a difference.
, and basically anything you're baking that doesn't include yeast relies on these compounds to produce a light texture or “crumb.” You just have to know how to use them.On a nerdy, chemical level, baking soda is the commercial name for sodium bicarbonate.
Baking powder is also made of bicarbonate of soda but with a powdered acid—often cream of tartar—mixed right in. What this means is that all baking power needs is moisture for a reaction to occur, no added acid necessary. Much of the baking powder you find on the market is called “double-acting,” meaning it has a two-part reaction. The first occurs immediately when the powder dissolves in the batter, but the second occurs more slowly when heated.
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