The ratio of baking powder and soda: proportions

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

To get tasty and fluffy pastries, baking powder is often added to the dough. Some housewives replace it with baking soda. The main thing is to use these ingredients correctly and in the right amount. The right ratio of baking powder and soda will give the cake volume and lightness.

The action of soda on the dough

Baking soda just added to dough won't work. In order for the pastry to rise, become lush, among other ingredients, the content of various acids is necessary.

In practice, housewives extinguish soda using:

• table vinegar;
• citric acid;
• lemon juice;
• juices of other sour fruits;
• fermented milk products.

Acidic environment affects soda in such a way that it breaks down into water, s alt, carbon dioxide. Due to the formation of gas in the dough, numerous voids are formed. They add texture, fluffiness and lightness.

Attention! The wrong amount of soda will not give the expected effect. Too little content will not create a texture. Too much baking soda can impart a characteristic odor and taste that will ruin baked goods. The right ratio of baking soda and baking powder in baking is the key to good taste.

How baking powder works for baking

Baking powder is also called baking powder. There are various mixtures, but they are all made on the basis of soda and acid. There are also additional ingredients. It can be starch, flour, powdered sugar.

For this reason, baking soda, unlike baking powder, can be used for all types of baking. For example, if the dough should not be sweet, then either soda or a special baking powder without sugar and characteristic odors is used.

Using both baking soda and baking powder in the same recipe

In some cases, it becomes necessary to combine these two ingredients in one recipe. Namely, in cases where the dough contains additional sour ingredients.

The composition of the baking powder is designed for the reaction to occur without residue. And in order to neutralize excess acid, you need to choose the right ratio of baking powder and soda.

Most often you need to add soda if the dough contains kefir, sour cream, whey, fruits (in the form of juices or pieces), etc.

Can I replace baking powder with soda

In some cases it becomes necessary to replace one product with another. This is a very convenient approach. But it is important to consider that the ratio is changing: soda instead of baking powder is taken in anotherquantity.

For example, if the original recipe says 5 grams of baking powder is required, then the amount of baking soda will not be the same. It will need half as much, that is, 2-3 grams. To extinguish, you need an acid-containing substance in the same volume.

For other recipes, the same principle applies: the amount of soda is reduced by 2 times if it replaces the baking powder.

If you need to know how to replace soda with baking powder, the ratio needs to be changed again. For example, for the 2-3 grams of soda indicated in the recipe, about 5-6 grams of baking powder will be needed.

Important! It is not always possible to use baking powder instead of soda powder. Some ingredients require the presence of soda (for example, honey).

How to make your own baking powder

If desired, some housewives can prepare baking powder on their own at home. Required Components:

• Baking soda - 5 parts.
• Flour - 12 pieces.
• Citric acid - 3 parts.

You can use any measure of volume, depending on how much you need the final product. It is not recommended to prepare too much mixture. You also need to monitor the expiration date of the ingredients. Especially if it is not often used for baking, otherwise the components may lose their properties.

All components must not be wet. They are placed in a container and mixed thoroughly. The homemade version of the baking powder is ready. The ratio of baking powder and soda for a givenrecipe remains unchanged.

Preparation and storage recommendations:

• If desired, you can add a cube of sugar, so the resulting mixture will not cake (but adding sugar is only for making sweet pastries).
• The number of components can be proportionally reduced if there is no need for such an amount of baking powder.
• Ingress of moisture will spoil the mixture, as the reaction of soda and acid will immediately begin.
• Store the mixture in a clean, dry container with a tight lid.

How to determine the right amount of soda or baking powder

Sometimes the recipe does not give an exact indication of the volume and number of components. Then you need to independently determine how much soda or baking powder is needed for baking.

You can calculate their volume in the following way: no more than one teaspoon of baking powder is usually used per glass of flour. Or no more than half of one teaspoon of soda, respectively.

When soda powder is added to neutralize the acid of other components, use half a teaspoon of soda for each glass of an acid-containing product (kefir, sour cream, etc.).

The amount of food content in the dishes is approximately the following:

• One cup contains about 120 grams of flour.
• One teaspoon holds 5 grams of soda or baking powder.
• One glass is equal to approximately 250 grams of sour cream or kefir.

Suchproportions will help you accurately calculate the ratio of baking powder and soda.

Recommendations for using baking soda and baking powder

To bake delicious and lush, you need to follow some rules. They are especially useful for novice housewives:

• When using soda, the following procedure is recommended. First, mix soda with other bulk components of the recipe, and vinegar (or lemon juice) with liquid ones. Then combine the ingredients according to the recipe. Otherwise, if you extinguish the soda with vinegar in the air, the effect will be minimal.
• If kefir or sour cream is already present in the base of the test, then there is no need to extinguish the soda. The reaction will occur due to these components.
• Dough, which contains soda and acids (vinegar, lemon juice), must be kneaded and baked immediately. The reaction starts as soon as the ingredients are combined.
• With the content of kefir or sour cream, soda will take a little time to react with them. After kneading, you need to wait a little, then bake.
• When using baking powder, allow the dough to rise for a while after kneading.
• Always keep the ratio of baking soda and baking powder for dough so as not to spoil the taste of baking.
• Use vinegar to extinguish soda carefully and in extreme cases. Too much will spoil the taste of the dough.

• It is better to replace vinegar with lemon juice.
• Use baking soda or baking powderonly good quality. Check product expiration dates when buying.