When it comes to baking powder and baking soda, you can't have one (powder) without the other (soda.).Here's how they're different, how they're used in recipes, and how to make substitutions:.Baking soda is sodium bicarbonate. It's a leavening agent, a base that reacts when it comes into contact with an acid.The problem with baking soda is how quickly it reacts. That's good if you're making a model volcano but not a cake.In that case, you want rising to occur gradually over a longer period. That's where baking powder comes in.Baking powder includes baking soda, along with monocalcium phosphate and sodium acid pyrophosphate.Those acids react with sodium bicarbonate (baking soda), but not until they're hot and wet.You can even make baking powder by combining 2 tbsp of baking soda with 1/4 cup of cream of tartar and sifting it well
