Serious Eats: Talk
baking powder vs baking soda when both will do
I know that baking powder is the more versatile of the two and baking soda is used only when you have something with an acidic quality in the ingredients.
However, let's say I have this recipe that has the acidic component. What would the difference be if I made one batch with baking soda only, and another batch with baking powder only? And sometimes I see recipes asking for both baking powder AND baking soda. Does that provide a particular effect?
Have you noticed much difference when used in a cooking/baking situation where both may technically and acceptably be used?
Thanks in advance for your insights. :)