Can I use Baking Powder instead of Baking soda?!

Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.

Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!

Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.

Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You'll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.

You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.

Both baking soda and baking powder are leavening agents with baking soda being the stronger of the two. If you need to substitute baking powder for baking soda, you will need to use 2-3 times the amount of baking powder. Bear in mind that doing so will alter the taste of your finished product, mostly in the saltiness- it will be best to reduce or eliminate the salt in the recipe.

Baking soda and baking powder are both chemical leaveners used to make baked goods such as cakes and muffins. Baking soda has some other culinary uses, not discussed here. In recipes calling for baking powder, baking soda can be used, along with some cornstarch and cream of tartar. Baking powder cannot, however, be used to replace baking soda.

http://kitchensavvy.typepad.com/journal/2005/01/baking_soda_vs_.html#ixzz1Da1Q2LmX

Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.

http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

Yes you can....but remember the extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn't necessarily bad....you are the only one that judge that...

If you plan on baking a lot and can't buy baking soda where you are...then you might want to find somewhere on line that you can buy it...

Good luck...............

Baking powder is a mix of Baking soda and cream of tartar. You can make your own baking powder by combining 15ml/1tbsp bicarbonate of soda with 30ml/2tbsp cream of tartar. Measure carefully as too much or too little can upset a recipe’s balance.

Yes, you can use baking powder. Just double or triple the amount.

http://www.buzzle.com/articles/baking-so…

You can generally use powder instead of soda, although it won't be quite the same.

Baking powder. Bicarbonate of soda.

no they are two completely different things

They are NOT the same.

no won't get the same results...