Whats the Difference between baking soda and baking powder

Hola!

Many recipes call for either baking soda or baking powder. I've always wondered whats the difference? Is it going to be a big deal if i use baking soda rather than baking powder or vice versa?

Baking soda is for items cooked for shorter times at lower temperatures (pancakes). Baking powder is used for items cooked at higher temperatures for longer periods of time (bread, cake). This is because it releases carbon dioxide in 2 stages. Once right away and then again when the temperature gets higher. Baking soda only releases carbon dioxide once. You can delay baking an item with baking powder. With baking soda you want to bake the item right away, otherwise it may go flat. For fluffy pancakes do not let the batter sit.

You can substitute baking powder for baking soda. Substituting baking soda for baking powder will leave you with a flat baked item, in less you have some cream of tartar on hand. Two parts cream of tartar to one part baking soda. It won't have the same effect as baking powder. You will have to use a bit more, but in a tight bind, it will work.



Happy nutritional cooking!


References :
http://www.wisegeek.com/what-is-the-difference-between-baking-soda-and-baking-powder.htm
http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
http://www.joyofbaking.com/bakingsoda.html