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Baking soda and baking powder are both leavening agents that are commonly used in baking to make cakes, cookies, and other baked goods light and fluffy. However, there are some key differences between the two:
Composition: Baking soda is made of pure sodium bicarbonate, while baking powder is a mixture of baking soda, an acid, and a moisture-absorbing agent.
Reactivity: Baking soda needs to be combined with an acidic ingredient, such as vinegar or lemon juice, to produce carbon dioxide gas and cause the batter or dough to rise. Baking powder, on the other hand, contains both the baking soda and the acid, so it reacts when it is mixed with liquid and when it is exposed to heat.
Usage: Baking soda is best used in recipes where the batter will be baked immediately, as it reacts quickly when combined with an acidic ingredient. Baking powder, on the other hand, is a good choice for recipes where the batter will be allowed to rest before baking, as it reacts in two stages.
Flavor: Baking soda has a slightly salty, alkaline taste, while baking powder has a more neutral flavor.
Storage: Baking soda can absorb moisture and lose its effectiveness over time if it is not stored properly, while baking powder has a longer shelf life and is more stable.