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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.
The Difference Between Baking Soda and Baking Powder. This is what happens when baking soda and acid (in this case vinegar) interact. Photo credit: Kate Ter Haar, via Wikimedia Commons. Note: This post is part of an ongoing series in which we try to answer questions about the science behind food â from farm to fork.