Bicarbonate of soda (also known as baking soda) can be used instead of baking powder, but they are not directly interchangeable in equal amounts due to their chemical differences. Baking soda is pure sodium bicarbonate and requires an acidic ingredient (like lemon juice, vinegar, or buttermilk) to activate its leavening. Baking powder contains both baking soda and an acid, so it only needs moisture to activate. If substituting bicarbonate of soda for baking powder, you need to use about one-third the amount of baking soda compared to baking powder and add an acid to the recipe. Conversely, if substituting baking powder for baking soda, you use about three times the amount of baking powder because it is less potent as a leavening agent. Summary:
- Baking soda is about three times as strong as baking powder.
- To replace baking powder with baking soda, use 1/3 the amount of baking soda plus an acid.
- To replace baking soda with baking powder, use 3 times the amount of baking powder.
- Both have different chemical properties and affect taste and texture, so substitutions may slightly alter the final baked good.
This means yes, you can use bicarbonate of soda instead of baking powder but with proper adjustments and added acid to get the leavening effect right.
