Is baking powder better for baking?

It's not a question of "better," but rather "more appropriate" for a specific baking situation.

Baking powder and baking soda are both leavening agents, meaning they help create air pockets in batter, making baked goods rise. However, they work differently:

* Baking powder is a complete leavening system. It contains both an acid and a base, plus a drying agent. It creates a chemical reaction that releases carbon dioxide gas, causing the batter to rise, upon contact with moisture. This makes it ideal for:

* Quick breads like muffins, pancakes, and biscuits.

* Cakes that don't have a lot of acidic ingredients.

* Baking soda is a base. It needs an acid to react and create carbon dioxide gas. This makes it suitable for:

* Recipes that contain acidic ingredients like buttermilk, brown sugar, molasses, or lemon juice.

* Cookies, which often contain acidic ingredients.

In summary:

* Use baking powder if your recipe doesn't contain acidic ingredients.

* Use baking soda if your recipe has acidic ingredients.

Here's a simple trick: If you're unsure which to use, look at the recipe. If it calls for both baking powder and baking soda, you're likely using a recipe that requires both. The combination is often used to ensure consistent leavening and a light, fluffy texture.

Always check the expiration date of both baking powder and baking soda. They lose their effectiveness over time.