Knowing when to use baking soda and baking powder is crucial in baking to achieve the best results. Baking soda is a base and requires an acidic ingredient like buttermilk or vinegar to create carbon dioxide and help the dough rise. It works best in recipes that already contain acidity, such as chocolate cakes or cookies. On the other hand, baking powder is a combination of baking soda and an acidic ingredient, so it can be used in recipes that don't have natural acidity. It is ideal for recipes like pancakes, muffins, or quick breads that need a more balanced rise without additional acidic ingredients.
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