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August 24th, 2009 
admin I accidently got baking powder instead of baking soda and I used it in funnel cakes when it called for baking soda, and I didn’t taste any difference. But if I’m making cookies, is it sgoing to be a disaster?
And in case someone doesn’t know, funnel cakes are fried in veggie oil.
No it’s not, they react to different things. One reacts to acid the other something else. When they react it makes the baked good rise (As would yeast.) the reason it worked before is it probably had both. But don’t use it with cookies, they will get all bubbley and liquidy.
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Do NOT substitute! It can make things fizz up! X(
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probably
they’re two different substances, so maybe
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No it’s not, they react to different things. One reacts to acid the other something else. When they react it makes the baked good rise (As would yeast.) the reason it worked before is it probably had both. But don’t use it with cookies, they will get all bubbley and liquidy.
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No, they have 2 different actions in cooking.
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Nope
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It probably won’t hurt…but baking powder can be made from baking soda and cream of tartar powder so you’re getting the extra ingredient when you use baking powder instead of soda.
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