baking powder or baking soda?
When baking, do you ever wonder why sometimes they ask for baking powder and sometimes baking soda, or sometimes both?
The simple answer is acid
When your recipe has an ingredient with acid, you create the correct chemical reaction with just baking soda to produce the correct rise and taste
When your recipe does not have an acidic ingredient, you use baking power, which has cream of tartar added to produce the desired reaction.
Sometimes there is some acid quantity in your recipe but not a sufficient amount so you use combination of soda and powder
for a perfect result