Two pantry staples, both designed to help baked goods rise, create the ideal texture and balance acidic flavors. But they are not the same and cannot be simply swapped
Baking Soda is single-acting and reacts when exposed to acidic ingredients to make your doughs and batters rise. It also balances acidity and can neutralize sharper acid flavors.
Baking powder can be single or double-acting. It reacts first to liquid - any liquid - and in the case of double-acting, it reacts again to heat. It has a neutral flavor and is more versatile because it doesn't rely on acid to work.
When baking double and triple check your recipes, as they can call for baking soda, baking powder, or both, depending on the other ingredients required.
Test your baking soda for freshness by mixing a small amount with a little bit of vinegar or lemon juice.
Test your baking powder for freshness by mixing a small amount with a little bit of hot water.
If they are active and good to use, they will fizz.