Because no—baking soda is not the same thing.
Typically used in tandem with basic baking soda, a teeny, tiny teaspoon of acidic baking powder can leaven an army of cookies, a trio of cake layers, or stack of pillowy tortillas alike.
But while they look similarly and often work side-by-side, baking powder and baking soda are not to be used interchangeably. Because baking soda relies on a certain amount of acid to be present to leaven a baked good, swapping baking soda for baking powder will yield a batter that’s improperly risen and overly basic .
But before you run to the store, consider one of these three substitutes, all made from pantry staples.That’s right—you can make your own baking powder right at home. For every 1 teaspoon you need,For a larger, storable batch combine 1 part baking soda with 1 part cornstarch and 2 parts cream of tartar.
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