vitauta
Executive Chef
try as i might, i cannot understand the differences between baking soda and baking powder. what i do know is this: baking powder can be subbed for soda, using 2-3 times the amount. b.s., being very salty, adjustments may need to be made in recipes using b.p. instead. b.p. can be made with a combination of b.s. and cream of tartar. solutions that contain b.s.need to be baked right away. questions i still have: why do so many recipes call for BOTH b.s. and b.p.? i don't like the taste of b.s.--can i do without it altogether by using only b.p. for my leavening needs? which types of foods specifically call for b.s., not b.p., preferentially, and why? what kind of flavor differences in general, can be anticipated using baking powder instead of baking soda, and vice versa? i'm preparing to make a batch of patty1's soft chocolate cupcakes. they were put off for a week already waiting for sour cream. now i see the recipe calls for b.s. and i have only b.p..........???
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