On Feb 14, 1:46*pm, "jmcquown" > wrote:
> "Kajikit" > wrote in message
>
> ...
>
> > We don't have any baking powder but I've got a giant container of
> > baking soda/bicarbonate of soda that I bought for cleaning (and then
> > never used!) Is there a way to use baking soda as the raising agent
> > for baking instead of baking powder?
>
> I don't think so. *I Googled and found this site:
>
> http://chemistry.about.com/cs/foodch...f/blbaking.htm
>
> It states:
>
> "You can substitute baking powder in place of baking soda (you'll need more
> baking powder and it may affect the taste), but you can't use baking soda
> when a recipe calls for baking powder."

On Friday, I made biscuits, and having no buttermilk I used extra
baking powder instead of the buttermilk/soda combo. They rose fine,
but weren't all that good because I was also out of cake flour, and
had to use all purpose.
>
> Jill

--Bryan