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You can use both to cook. However, if you meant to ask if you can substitute one for the other, you can't. (Not on a 1:1 ratio.) Baking soda is stronger. 1 tsp baking soda= 3tsp baking powder; but substituting one for the other may alter the outcome of your recipe, which isn't necessarily bad in every case.

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βˆ™ 14y ago
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βˆ™ 13y ago

Baking soda and baking powder are both chemical leaveners used to make baked goods such as cakes and muffins. Baking soda has some other culinary uses, not discussed here. In recipes calling for baking powder, baking soda can be used, along with some cornstarch and cream of tartar. Baking powder cannot, however, be used to replace baking soda.

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βˆ™ 12y ago

I have seen quite a few recipes where it does suggest mixing up a batter/dough which includes baking powder and then baking it later (flatbreads, pancakes and American muffin batters, among others). I've only tried it with flatbreads and it did work, but I'm not sure how well it would turn out with liquidy batters (such as muffins).

If you really want to make sure it still rises, consider using "double action baking powder" -it reacts upon moisture being added and upon heating, so it should still rise when baked.

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βˆ™ 15y ago

NO it will mess up your insides.

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βˆ™ 13y ago

no you cannot as it is only used to bake

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Q: Can you use baking powder and bake later?
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