I was always asked what the difference is between the two. I didn't know which I should as a baker so I did some research. Both are leaveners in batters. Baking soda needs an acidic reagent to make the bubbles rise. Baking powder already has one but needs a liquid to rise. Always to make sure that the powder or soda is in date or they won't work. Trust me it makes a difference. You can also tell when they are close to date the batter doesn't rise a lot.
Thanks for pauladeen.com/article_view/baking_soda_vs._baking_powder For the information.
-starlightgoodies
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