Have you noticed that some recipes indicate the addition of soda to the dough, while others indicate the need to use baking powder? Is the difference between the two fundamental? Let's try to figure out how to replace the baking powder, so that during the baking process, the confectionery products acquire the necessary splendor.
Baking powder usually contains baking soda, flour (sometimes potato or corn starch is used) and citric acid crystals. Flour and starch are an inert component of baking powder. The main active ingredients are sodium bicarbonate (soda) and citric acid. In the process of kneading the dough, the acid dissolves and reacts with soda. As a result of a chemical reaction, sodium bicarbonate decomposes into salt (sodium carbonate) and water, releasing carbon dioxide, which gives the dough products a porous structure. It would seem - no tricks, add more soda and an excellent result is provided.
However, you should know that soda itself is a poor baking powder. In the baking process, all the added amount should fully react. And with a simple heating of soda in the oven without exposure to acid, only a small amount of carbon dioxide will be released . The remainder of the soda powder will give the finished product an unpleasant aftertaste. Before replacing the baking powder with soda, you need to carefully study the recipe and find out if there are enough acidic foods in the test. Indeed, in the finished baking powder, the amount of ingredients is selected in such a way that after it is added to the dough, the soda completely reacts with the dissolved crystals of citric acid.
If there is a problem, than replacing the baking powder for the test, you can easily prepare the baking mixture at home according to a very simple recipe.
In a dry glass container add:
- twelve parts of flour;
- five parts of baking soda;
- three parts of citric acid powder.
The resulting mixture must be thoroughly mixed with a dry spoon and, tightly closing the lid, shake well so that all the components mix. So the ecologically clean, natural baking powder of home cooking is ready.
What to do if citric acid is not at hand? Baking powder can be successfully replaced with ordinary baking soda, if you know some of the subtleties of the method of its addition.
How to replace the baking powder? Some housewives claim that in the dough you need to add half a teaspoon of soda, quenched in a tablespoon of vinegar. Others argue that it is not necessary to extinguish the soda, otherwise it will react before it gets into the dough, carbon dioxide will evaporate and the baking will turn out to be of poor quality. Theoretical disputes can go on forever, and practice proves that in each individual case, the quality of baking also depends on the composition of the products used.
Firstly: if the soda is quenched with vinegar, it is important to introduce the mixture very quickly so that the reaction continues to occur inside the test. Secondly: if the recipe uses products that have a strong acid reaction (sour cream, whey, kefir, yogurt, fruit juice, citrus fruits), you can not extinguish soda at all, but simply add flour during sifting.
How to replace the baking powder
If according to the recipe you need to add one or two teaspoons of baking powder to the flour, and you decide to use baking soda, then take half a teaspoon of sodium bicarbonate and sift along with the flour.
If the recipe contains less than one teaspoon of baking powder, add 1/4 teaspoon of soda to the flour.
Before replacing the baking powder with soda, carefully read the recipe.
If it is necessary to add honey, chocolate, cocoa powder, molasses, oranges and lemons or sour-milk products to the future pie, feel free to replace baking powder with ordinary baking soda. So, for example, half a teaspoon of soda will completely react with 1 cup of kefir (240 ml), and as a result you will get a magnificent and non-acidic dough.