How baking soda do you use for powder?

You can't use baking soda directly as a substitute for baking powder. They are not the same thing.

Here's why:

* Baking soda (sodium bicarbonate) needs an acidic ingredient (like buttermilk, lemon juice, or brown sugar) and heat to activate and create bubbles that make your baked goods rise.

* Baking powder is a combination of baking soda, an acid (like cream of tartar), and a drying agent (like cornstarch). This means it already contains the acidic component and is ready to activate with heat.

To use baking soda, you need to adjust your recipe:

* Add an acidic ingredient: If your recipe doesn't already include an acidic ingredient, you'll need to add one.

* Use a 1:3 ratio: For every 1 teaspoon of baking powder, you need to use 1/3 teaspoon of baking soda.

Remember, using baking soda incorrectly can make your baked goods taste metallic or have a flat texture.

If you want to use baking soda, make sure to adjust the recipe appropriately. Otherwise, stick to using baking powder as intended.