Short answer: Yes! Bicarbonate of soda and baking soda are one-in-the-same. The British call it bicarbonate of soda, while the American term is baking soda. The powder is frequently referred to as baking soda in American recipes and how-to guides, while bicarbonate of soda, or bicarb, is used in the UK.. Baking powder is a raising agent consisting mainly of two parts cream of tartar to one part bicarbonate of soda. The acid and alkaline combination, when moistened and heated, gives off carbon dioxide which aerates and lightens a mixture during baking. Baking powder is the raising agent added to plain flour to make self-raising flour.
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Both baking soda and baking powder lose their effectiveness over time. Unopened, baking powder will stay fresh for 18 months. Once opened, its shelf life will depend on how much moisture (humidity) it is exposed to, but it will typically last three to six months. Unopened baking soda will be effective for about two years.. Bicarb soda must be mixed with moisture (e.g. eggs or butter) and an acidic ingredient (e.g. lemon, orange, chocolate or honey) in order to spark the chemical reaction necessary for the mixture to rise. The difference with baking powder is that the product comes pre-mixed with the requisite acidic ingredient – all you need to do is add moisture!