When you're baking a recipe that doesn't call for any acids, baking powder provides the rising power of baking soda and takes care of the chemistry part for you. "Baking powder is baking soda mixed with a few extra ingredients, including an acid. A good way to remember the difference between the two is to keep in mind that baking soda has a single ingredient and baking powder makes things puff up in. Baking soda is great for recipes that have built-in acidic elements, like lemon or buttermilk - without them, baking soda leaves behind a distinctive taste. Baking soda (scientific name: sodium bicarbonate) also creates carbon dioxide, and although it doesn't need resting time to start working, it does need acid. As a rule of thumb, about 1 spoon of baking powder is similar to 1/4. What’s more, has much more effective leavening control than baking powder. "For cakes, muffins, pancakes, or any other baked goods that go straight into the oven without rising, baking soda or baking powder are the way to go. Because baking soda does lacking the psychedelic that would normally add to the procedure, you have to earn sure to add an acidic ingredient, such as cream of tartar, to activate the baking soda. Yeast is ideal for bread-making, because the rise happens before baking - giving you more control over the finished product - but it does require time. The carbon dioxide gets trapped in bread dough and becomes little air bubbles responsible for making bread rise. The fermentation then results in the production of carbon dioxide. Yeast reacts with sugar, causing it to ferment. When baking soda is combined with moisture and an acidic ingredientsuch as yogurt, chocolate, buttermilk, or honeythe resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to expand or rise. "Yeast, baking soda, and baking powder are all leavening agents used in baking.