Baking Soda vs. Baking Powder

[Luv to Cook]

Can I substitute one for the other? If yes, would I use the same amount?

TIA!
Anita

BTW - I am making banana bread...if that makes a difference.

[SusanT]

They're not the same - don't substitue one for the other. I can't remember exactly what's different about each - it has something to do with acid reaction with the batter.

I once accidentally used one when I should have used the other and got flat pumpkin bread.

[aggie94]

From "The Joy of Cooking," you can substitute 1/4 tsp baking soda and 5/8 tsp cream of tartar for each teaspoon of baking powder called for in a recipe.

From Cook's Thesarus:

Substitutes (for one teaspoon of baking powder): Combine two parts cream of tartar plus one part baking soda plus one part cornstarch OR Add ¼ teaspoon baking soda to dry ingredients and ½ cup buttermilk or yogurt or sour milk to wet ingredients. Decrease another liquid in the recipe by ½ cup. OR Add ¼ teaspoon baking soda to dry ingredients and ¼ cup molasses to wet ingredients. Decrease another liquid in the recipe by 2 tablespoons.


[This message has been edited by aggie94 (edited 06-14-2001).]

[kwormann]

Where's Alton when you need him?????

(p.s. refers to Alton of Good Eats fame on Foodtv...the science behind the food for those of you deprived of the network)

[Beth]

The Southern Living Cookbook says use 1/2 tsp cream of tartar and 1/4 tsp baking soda as a substitution for 1 tsp of baking powder.

[Julie O]

Check the archives. I think I posted an extensive explanation of this a few months ago.

[Luv to Cook]

Thanks for your help everyone...some great tips!

Anita