Nearest thing to a conversation was drinking coffee with my neighbors and learning how to actually cook real food, how to actually peel vegetables, and how to slice them.
NO way! I`m talking about when I was young - about a hundred years ago. When a computer was something only NASA used
One of the things you need to understand when substituting is how each agent works. As a child, did you ever mix vinegar and baking soda to see the reaction, how it would bubble and foam? That is basically what happens in baked goods too-the baking soda reacts with acid ingredients (e.g. lemon juice, molasses, buttermilk) to create lift. It also will neutralize the acidic taste.
When you use baking powder, it contains cream of tartar, an acid, in order to create that reaction once the powder comes into contact with a liquid. This means that if your recipe calls for baking soda, and you substitute baking powder, you are increasing the acidity of the overall recipe. Might work for some things, but you can really ruin the flavor of some things this way, if you don't realize what is going on.
HTH.
Shouldn’t really be a problem because it’s easy to get both baking powder and baking soda. You can find both in the baking section of your local supermarket. Just look for Backpulver and Natron, simple. Then use whichever the recipe calls for.
Guess what? Over the weekend I managed to find some baking powder and baking soda made in UK sold in Globus.. And I tried baking from a recipe online and it work!
I blame it on the language barrier with the English recipes and the German baking ingredients... The backpulver and the English couldn't understand each other while I was mixing them..
Now I have English recipes and English baking powder....
That's great. English baking soda and English baking powder are famously much better than the baking soda and baking powder sold in Coop. Most of the famous bakeries in the world insist on using English hand picked baking soda in their recipes.