Both make baked goods rise by releasing gas, but they work differently.
The difference
- Baking soda needs an acid in the recipe, like buttermilk, yogurt, brown sugar or lemon juice
- Baking powder already contains an acid and works on its own
- Baking soda is about three to four times stronger
- Too much of either can taste bitter or soapy
Check freshness
Drop a little baking powder in hot water, or baking soda in vinegar. Strong fizzing means it still works.
General information only. Little Maple Club isn't paid by any food or bakeware brand.