Baking powder can be used instead of baking soda, but not in a 1:1 ratio. Because baking soda is about three to four times stronger than baking powder, you should use approximately three times the amount of baking powder as baking soda. For example, if a recipe calls for 1 teaspoon of baking soda, substitute with 3 teaspoons of baking powder. However, this substitution might result in a slightly different taste—sometimes a bit more bitter or acidic—and could affect the texture of the final baked good. Also, baking soda requires an acidic ingredient in the recipe to activate, while baking powder already contains acid and a base, so recipes that lack acidic components typically use baking powder. In summary:
- Use 3 teaspoons of baking powder for every 1 teaspoon of baking soda.
- Expect minor changes in flavor or texture.
- Baking powder can work as a substitute when baking soda is unavailable, but it's not always ideal for every recipe.
This substitution is generally recommended only if baking soda is not at hand, and understanding the differences helps maintain good baking results.
