Baking soda is pure sodium bicarbonate. When baking soda is combined with
moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey),
the resulting chemical reaction produces bubbles of carbon dioxide that expand
under oven temperatures, causing baked goods to rise. The reaction begins
immediately upon mixing the ingredients, so you need to bake recipes which call
for baking soda immediately, or else they will fall flat!

Baking Powder /BAKPOEIER

Baking powder contains sodium bicarbonate, but it includes the acidifying agent
already (cream of tartar), and also a drying agent (usually starch). Baking
powder is available as single-acting baking powder and as double-acting baking
powder. Single-acting powders are activated by moisture, so you must bake
recipes which include this product immediately after mixing. Double-acting
powders react in two phases and can stand for a while before baking. With
double-acting powder, some gas is released at room temperature when the powder
is added to dough, but the majority of the gas is released after the
temperature of the dough increases in the oven.

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