Why baking powder and soda should not be used?

Baking powder is a mixture of baking soda, an acid (such as cream of tartar), and a drying agent (such as cornstarch). When baking powder is mixed with water, the acid and baking soda react to produce carbon dioxide gas, which causes baked goods to rise.

Baking soda is a base. When baking soda is mixed with an acid, it produces carbon dioxide gas. This gas is used to leaven baked goods. However, baking soda can also produce an alkaline flavor in foods, which can be undesirable.

For this reason, baking soda should not be used as a substitute for baking powder unless the recipe specifically calls for it.

Here are some specific cases where baking powder and soda should not be used:

* In recipes that call for a neutral pH. Baking soda is a base and will increase the pH of foods, which can make them taste bitter or soapy.

* In recipes that call for a long cooking time. The carbon dioxide gas produced by baking powder and baking soda will dissipate over time, which can cause baked goods to fall flat if they are cooked for too long.

If you are unsure whether or not you should use baking powder or baking soda in a recipe, it is best to consult the recipe instructions.

In general, baking powder is the best choice for most baking recipes. It is a well-balanced leavening agent that does not produce an alkaline flavor.