Recipes that already have acidic ingredients are designed to react with baking soda. “If you use powder [in these recipes], you’ll have left over acidity,” said Souza. Whereas, if you use baking soda when a recipe calls for baking powder, you likely won’t have enough acid to make it work, he said.
“A good rule of thumb is to look at your recipe, and if you’ve got acidic ingredients, you could be pretty safe going with baking soda,” he said. “If it doesn’t have a natural source of acid, and you want to use a chemical leavener, baking powder is going to be a better bet.”, which publishes Cook’s Illustrated, Souza said his team will often use both baking soda and powder in some recipes. “When you have soda in the recipe, it actually contributes its own flavor,” he said.
For example, they’ve found pancakes just don’t taste like pancakes without a little baking soda, even though they get their “lift” from the baking powder. The baking soda can also improve browning, both in pancakes and in other dishes, the team has found.: “If you’re just using baking soda, that helps the cookies spread a little bit, whereas baking powder will cause them to rise more."
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