Thanks for your kind comments, Ricardo - as always! Baking soda and baking powder (which is baking soda + an acid, for activation) are used based on the remaining ingredients in the recipe. Baking soda is often the choice in a recipe with acidic ingredients, since the acid is needed to react with the baking soda's base - which results in gases which leaven whatever you're baking. So you can't just choose whichever you want; your best bet is to follow what the recipe says, understanding that baking soda is more often used in the presence of acidic ingredients, while baking powder is less "fussy" about the other ingredients around it. PJH

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