BAKING POWDER VS BAKING SODA FULL
For recipes that rely mostly on baking soda for their structure which are also full of moisture, such as certain cake batters, they shouldn’t be stored too long before baking.
BAKING POWDER VS BAKING SODA PROFESSIONAL
In professional baking, this is referred to as ‘bench tolerance,’ or how long a batter or dough can be stored before it has lost its leavening. So if you wait too long before baking, you may notice a decrease in leavening effect (especially in wetter dough or batters). Baking soda begins to leaven as soon as it touches liquid present in the dough or batter. There must be some acidic ingredient in the recipe for baking soda to function.
Baking powder and baking soda are both chemical leaveners that work to create light textures in baked goods-but only under the correct conditions.