What Happens If You Use Cream Of Tartar Instead Of Baking Soda?
Cream of tartar cannot replace baking soda in a recipe because it does not have leavening properties like baking soda. Baking soda needs an acidic ingredient in the recipe to activate and create carbon dioxide, which causes the batter or dough to rise. Cream of tartar, on the other hand, is an acidic ingredient that is often used in combination with baking soda to create baking powder. Using cream of tartar instead of baking soda would result in a flat and dense final product.