Baking powder and baking soda are chemical leavening agents that release carbon dioxide gas within your bakes. These carbon dioxide bubbles creates a rise in each bake as the air is forced out, often inside your mixture, forming small air pockets and “fluffy” or “airy” textures.
It is a solid, white compound that is most frequently used in fine powder form. In chemistry terms, the compound is considered a basic salt, the opposite of acidic.
Typically, baking soda is used in recipes in which acidic-heavy other ingredients will also be used. Common acids used in recipes include lemon juice, brown sugar, yogurt, and more. On the other hand, baking powder is most commonly used in recipes that do not innately have acidic ingredients. This includes biscuits and pancakes.