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Report Abuse. Baking powder and baking soda are almost the same thing, but baking powder has a heat activated acid that causes it to produce CO2 when its in the oven. hence the term 'doulbe acting'. Powder also needs an acid to activate it. Baking soda is used mainly for adjusting the pH of a baked good.
What can I substitute for baking powder? Baking powder is a leavening ingredientâ it helps cakes, cookies, and other baked goodsto rise. When baking powder is combined with certain acidic ingredients like buttermilk or yogurt, little bubbles of carbon dioxide form. Those bubbles, dispersed through the batter, cause it to riseâÃÃ®and give that light, airy texture we so often want. If you don't have baking powder, combine 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda for every 1 teaspoon of baking powder.