Hello there, thank you for your question. Many recipes use both baking soda and baking powder. Even though both ingredients add air during baking, they act as a complement to each other, adding balance of flavor and texture. Baking soda also enhances browning and weakens gluten, helping baked goods spread out while staying soft and chewy. There is further info in the video description which may also help to explain things in more depth.
Why are both sometimes used in a recipe?
Hello there, thank you for your question. Many recipes use both baking soda and baking powder. Even though both ingredients add air during baking, they act as a complement to each other, adding balance of flavor and texture. Baking soda also enhances browning and weakens gluten, helping baked goods spread out while staying soft and chewy. There is further info in the video description which may also help to explain things in more depth.