Both release carbon dioxide to lift your batter, but only one carries its own acid. Knowing which is which explains flat muffins, metallic aftertastes and recipes that call for both.
Lower air pressure makes batters rise fast and then collapse. A few small, standard adjustments fix most problems, and muffins need the fewest.
Baking powder is just baking soda with a dry acid already mixed in. Supply the acid yourself and you can rebuild it, as long as you get the ratio and the timing right.
Baking powder can stand in for baking soda, but you need about three times as much, and the extra acid and salt show. Here is how to decide whether to swap, adjust or wait.
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