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Baking soda and baking powder are both leavening agents, but they work differently. Baking soda is pure sodium bicarbonate and needs an acid (like lemon juice, yogurt, or vinegar) to produce carbon dioxide, which helps dough rise. Baking powder contains sodium bicarbonate plus an acid and a moisture absorber, so it can leaven baked goods on its own. Essentially, baking soda requires an acid, while baking powder is self-contained and ready to use.