Why can you substitute baking powder for baking soda in quick breads, but not baking soda for baking powder?

Baking powder and baking soda both are leavening agents, which means they help baked goods to rise. They aren't the same chemical, but you can substitute one for another in recipes.

Explanation:

You need to use two to three times more baking powder than baking soda. The extra ingredients in baking powder will affect the taste of whatever you are making, but this isn't necessarily bad.

1.Ideally, triple the amount of baking powder to equal the amount of baking soda. So, if the recipe calls for 1 tsp. of baking soda, you would use 3 tsp. of baking powder.

2.Another option is to compromise and use twice the amount of baking powder as baking soda (add 2 tsp. of baking powder if the recipe calls for 1 tsp. of baking soda). If you choose this option, you might wish to omit or reduce the amount of salt in the recipe. Salt adds flavor but it also affects rising in some recipes.

Hope I helped.

Because baking powder has baking soda inside of it, you can substitute baking powder in place of baking soda occasionally in baking. It will affect taste and outcome and you'll need to use more baking powder and possibly other ingredients, but in a pinch you can do it.

Explanation:

Here is is in Spanish:

Debido a que el polvo de hornear tiene bicarbonato de sodio en su interior, puede sustituir el polvo de hornear en lugar de bicarbonato de sodio ocasionalmente al hornear. Afectará el sabor y el resultado y necesitará usar más polvo de hornear y posiblemente otros ingredientes, pero en un apuro, puede hacerlo.