No, baking soda is not a direct substitute for baking powder. Baking soda requires an acidic ingredient in the recipe, such as buttermilk or yogurt, to activate and help the baked goods rise. Baking powder, on the other hand, already contains both an acid and a base, so it can be used in recipes that do not contain acidic ingredients. Using baking soda instead of baking powder in a recipe may result in a different texture or taste in the final product.
