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Old 08-15-2007, 02:15 PM   #11
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Quite a few recipes will call for both baking soda and baking powder, usually because baking soda is a base and needs an acid for it to react with, and although there is/are some acidic ingredient(s) in the recipe, it is not enough for the baking soda to react with substantially, so the baking powder, which carries it's own acid in the form of cream of tartar (no, you can NOT use tartar sauce instead!) with it.

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