Can baking soda be use in place of powder for all baking?

No, baking soda cannot be used as a direct replacement for baking powder in all baking.

Here's why:

* Different Chemical Reactions: Baking soda (sodium bicarbonate) is an alkaline ingredient that needs an acid to activate its leavening properties. Baking powder contains both baking soda and an acidic component, along with a drying agent (usually cornstarch). This means baking powder is a self-contained leavening agent, while baking soda needs an acidic ingredient (like buttermilk, lemon juice, or yogurt) in the recipe to work correctly.

* Leavening Power: Baking powder generally provides more leavening than baking soda. This is because the acidic component in baking powder helps to release carbon dioxide gas, which creates the bubbles that make baked goods rise.

When you can substitute baking soda:

* Recipes that already contain an acidic ingredient: If your recipe already calls for an acidic ingredient (like buttermilk, yogurt, lemon juice, vinegar, or brown sugar), you can sometimes substitute baking soda for baking powder, but you'll need to adjust the amount.

* Recipes specifically designed for baking soda: Some recipes, like cookies and cakes, are specifically designed to use baking soda.

Important considerations:

* Adjusting the amount: You'll need to adjust the amount of baking soda used compared to baking powder. A general guideline is to use 1/4 teaspoon of baking soda for every 1 teaspoon of baking powder. However, it's always best to consult a reliable recipe source or baking expert for accurate substitutions.

* Flavor: Using baking soda can sometimes impart a slightly metallic or soapy flavor if not used correctly.

In conclusion:

While you can sometimes substitute baking soda for baking powder in certain recipes, it's not a direct replacement for all baking. Baking powder is a more versatile leavening agent and is generally the preferred option in most baking situations.