Baking powder has baking soda as one of its components, as well as an acidic ingredient to activate it, so it can be used in recipes that have no other acidic ingred
Baking powder has
baking soda as one of its components, as well as an acidic ingredient to activate it, so it can be used in recipes that have no other acidic ingred
baking soda as one
of its
components, as well as an acidic ingredient to activate it, so it can be used in recipes that have no other acidic ingredients.
I've noticed that all your recipes using
baking soda, instead
of baking powder (which seems to be the more logical choice since many
of your recipes don't contain an acid
component).