PUBLISHED ONMarch 30, 2016 11:45 PM
Both are leavening agents but they cannot be used interchangeably.
Chef-owner Pang Kok Keong of Antoinette, elaborates: "Baking soda needs an 'acid' ingredient to activate it. Baking powder, on the other hand, is baking soda with added acid compound and cornstarch."
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