Baking Powder vs Baking Soda: Key Differences and Substitutes

Baking soda is pure sodium bicarbonate, a single alkaline ingredient that needs an acidic component in a recipe to produce carbon dioxide and leaven baked goods. Baking powder, by contrast, already contains both a base (baking soda) and a dry acid (often cream of tartar) plus a filler such as cornstarch, allowing it to work without additional acidic ingredients.

Common substitutes for baking powder include a mixture of baking soda and cream of tartar (about ¼ tsp soda plus ½ tsp cream of tartar per teaspoon of powder), or combinations with vinegar, lemon juice, buttermilk, yogurt, or molasses. Other options are self‑rising flour, whipped egg whites, or club soda for quick lifts. Proper storage of both leavening agents is essential to maintain freshness and effectiveness.