Katie put up a magazine holder in our bathroom a few weeks ago. We have issues of National Geographic, Popular Science, and Martha Stewart Living sitting in there right now. After reading every article in National Geographic and Popular Science twice, I decided to pick up Martha. I was bored, OK?
Anyway, I found a really interesting article! A reader asked if baking soda and baking powder are interchangeable.
Answer: no!I kind of had a hunch that this is true, but I didn't know why. Both baking soda and powder are leavening agents (meaning they make bubbles to make bread rise), but they use different methods.
Baking soda is used when you are making something that has an acidic ingredient, such as molasses or vinegar or chocolate. The soda (which is a base) reacts with the acid and makes carbon dioxide bubbles.
Baking powder is used for situations in which there are no acidic ingredients. The powder has an acid built right it: cream of tartar. So once baking powder gets wet, it starts making bubbles, as you can see from this, um, really cool video.