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Baking soda, baking powder

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Baking soda, baking powder

Howard-2 | Oct 20, 2003 09:52 AM

Can anyone here say, with any degree of expertise (e.g. knowledge of chemistry), why a recipe might use baking *soda* in addition to the standard baking *powder*?

I have a recipe that uses 2 t baking powder, and then an additional 1/2 t of baking soda. Since baking powder is mostly baking soda anyway, does anyone know of any good, sound chemical reason to add the baking soda?

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