On Tue, 28 Jul 2009 17:54:28 -0700 (PDT), RichD
> wrote:

>What is the difference between baking powder and baking soda?

Baking powder has cream of tartar mixed into it and if you mix it into
a cake with acidic ingredients in it it fizzes up too soon and wastes
all it's rising power. (and now I know why mama's banana bread recipe
used baking soda and cream of tartar!)

Baking soda has to be used with something reactive (ie. buttermilk)
before it will do anything - it won't froth up until it's heated in
the oven, which is why it's used for some cake recipes.

I always wondered why my cakes SOMETIMES fizzed and frothed when I
mixed the baking powder into them and sometimes they didn't, but it's
because of the ph of the mix. Cocoa powder and lemon juice always make
the cake froth.