I have a recipe that calls for baking soda and powder. does make sense?

It does make sense for a recipe to call for both baking soda and baking powder. Here's why:

* Baking Soda: This is a pure alkali and needs an acidic ingredient to activate. It creates a rise and adds a slight tang.

* Baking Powder: This is a combination of baking soda, an acidic ingredient (like cream of tartar), and a drying agent (like cornstarch). It's a self-contained leavening agent, meaning it doesn't need additional acids to work.

Why both?

* More Rise: Both contribute to the final rise of the product. Using both often gives a more even and robust rise.

* Flavor and Texture: Baking soda adds a subtle tang, while baking powder provides a more neutral flavor. This can balance out the overall flavor of the baked goods.

Here's when you might see both:

* Cookies: Some cookie recipes use both for a chewier, more flavorful cookie.

* Cakes: Certain cakes, especially those with acidic ingredients like buttermilk or lemon juice, use baking soda and baking powder to achieve a light and airy texture.

* Bread: Some quick bread recipes use both to provide a good rise.

Important Note: If you're substituting baking soda for baking powder, keep in mind that they're not interchangeable in terms of quantity. You'll need to adjust the amount. Always consult a reliable recipe or baking resource for conversion guidelines.