Baking soda or baking powder which one?

Baking Soda
Use when: The recipe contains acidic ingredients (e.g., buttermilk, yogurt, vinegar, lemon juice).
Function: Reacts with acids to produce carbon dioxide gas, causing the dough or batter to rise.
Substitution: If you only have baking powder, you need to adjust the acid in the recipe.
Baking Powder
Use when: The recipe does not contain acidic ingredients.
Function: Contains both an acid and a base, so it activates when mixed with moisture and heat, producing carbon dioxide gas.
Substitution: If you only have baking soda, add an acidic ingredient to the recipe and reduce other leavening agents.
Key Points
Baking Soda: Needs an acid to activate, stronger leavening power.
Baking Powder: Contains acid and base, works in recipes without additional acid

Hi Gale! It's baking powder. I changed the headnote, the ingredients and recipe are correct! Thank you for pointing that out, I'm sorry for you had to reach out!