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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.
Both baking soda and baking powder are leavening agents, which is a substance, used to produce fermentation in dough or batter. They are added to baking goods before cooking in order to cause them to âriseâ. Although baking powder contains baking soda, both of these agents are used at different conditions. Baking soda is pure sodium bicarbonate whereas baking powder contains sodium bicarbonate and other acidifying and drying agents such as cream of tartar and starch.