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What’s the difference between baking powder and baking soda

Sure! Here are nine different ways to explain the difference between baking powder and baking soda:

**Basic Chemistry**: Baking soda is pure sodium bicarbonate, while baking powder contains sodium bicarbonate plus an acid and a moisture absorber. So, baking powder is like a two-in-one deal!

**Usage**: You use baking soda when your recipe has an acid (like yogurt or vinegar) to react with it. Baking powder is for when your recipe doesn’t have any acids since it already has its own.

**Leavening Power**: Baking soda needs an acid to work and create that rise in your baked goods. Baking powder has everything it needs to rise on its own!

**Taste**: If you accidentally use baking soda instead of baking powder, your dish might taste a bit off or soapy because of the extra sodium. Baking powder usually tastes neutral.

**How They React**: Baking soda reacts right away when you mix it with an acid. Baking powder has a two-step reaction: it works when you mix it and again when it’s heated.

**Storage**: Baking soda has a longer shelf life than baking powder. If you’ve had that baking powder for a while, it might lose its potency, so check the expiration date!

**Appearance**: If you look at them, baking soda is a fine white powder, while baking powder looks similar but often has a bit of a grainy texture due to the added components.

**Substitution**: If you run out of baking powder, you can make your own by mixing baking soda with cream of tartar. But you can’t really swap them directly without adjusting the other ingredients.