If you have baking soda do to use powder even if your recipe calls for it?

It's generally not recommended to use baking soda in place of baking powder, even if a recipe calls for baking powder. Here's why:

* Different chemical reactions: Baking soda (sodium bicarbonate) requires an acidic ingredient to activate and create leavening. Baking powder (a mixture of sodium bicarbonate, an acid, and a drying agent) is self-acting, meaning it contains the acid necessary for the reaction to happen.

* Taste: Using baking soda alone will likely result in a bitter or soapy taste in your baked goods.

* Texture: Baking soda without an acid will not create enough lift, resulting in a dense and heavy texture.

If you don't have baking powder, you can try this substitution:

1. For every 1 teaspoon of baking powder: Use 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar.

2. Remember: This substitution is not always perfect and may affect the taste and texture slightly. It's best to test it in a small batch first.

It's always best to follow the recipe as written, but if you're in a pinch, this substitution can be a helpful alternative.