Many housewives do not use baking powder for baking, but soda, slaked with vinegar or lemon juice. And if the dough contains an acidic ingredient, for example, kefir or sour cream, you can just use soda. But baking soda itself is a poor baking powder. When heated, it emits carbon dioxide, but it will not be enough to make the dough fluffy. And leftover soda will spoil the taste and color of the baked goods.
To raise the dough, soda must be extinguished with vinegar or lemon juice. Yes, most of the carbon dioxide evaporates immediately on a spoon, but still, due to the fact that there is much more vinegar or juice than soda, the reaction continues to occur during baking. As a result, you will get fluffy and soft pastries.