Baking soda and baking powder?

Question

okay , i dont have baking

soda .. and that's one of the

required ingredients in makin

these snickerdoodle cookies ..

i was wondering if i could substitute

baking powder for baking soda ???

Answer 1

yes.  as the soda is more concentrated as the first response implies.

same as granulated sugar can be powdered sugar and would require measuring adjustments.  

Answer 2

Do you have a neighbour you can borrow some off of?

Here's what i found on foodnetwork about this:

The short answer: no, there's no substitute, and yes, baking soda is necessary. Baking soda, also known as sodium bicarbonate, has a number of functions in baking - it acts as a leavener, as well, as a browning agent. What does that mean? Think about a slice of bread: it’s full of little holes and pockets; and, it's not a perfectly smooth, flat surface. Those holes and pockets are caused by carbon dioxide, which baking soda gives off when it reacts with an acid. Remember those baking soda-and-vinegar volcanoes from science class? This is essentially the same thing. Baking soda, when it reacts with an acidic component in a recipe, fizzes and bubbles, creating an airier, lighter-textured bread than otherwise. However, there is such a thing as too much baking soda. If a baked good turns out dense and leaden, it's quite possible that excessive baking soda was the culprit. Why? If too much carbon dioxide is produced, the bubbles rise to the top of the bread and burst, instead of hanging out in the middle and making the bread airier.

Baking soda's other job is to help browning by neutralizing the natural acidity present in food. If you see a recipe with a disparately large quantity of baking soda relative to the flour (the average ratio is 1/4 teaspoon per cup of flour), it's probably used to neutralize the acid and aid browning.

Baking powder is similar to baking soda, though it's about a quarter as strong, and it's mixed together with exactly the right proportion of acid in order for it to activate. Though it may seem counterintuitive when a recipe calls for both, it makes scientific sense.

Answer 3

well....... baking soda and baking powder really come to the same conclusion.. cooking you should just do whatever you need to if your using a cookbook and if you are then do as that says

Answer 4

sub 2 teaspoons of baking power for every 1 teaspoon of baking soda.

http://www.ehow.com/how_4469390_substitu...