What Happens If I Use Baking Soda Instead Of Baking Powder?
Using baking soda instead of baking powder will affect the final texture and taste of your baked goods. Baking soda is a strong base and needs an acidic ingredient like buttermilk or vinegar to react and create carbon dioxide for leavening. Baking powder, on the other hand, already contains an acidic ingredient and can be used alone. If you use baking soda without an acidic ingredient, your baked goods may not rise properly and could have a bitter taste.