Baking powder instead of soda: proportions, amount of substitute, composition, structure, pros and cons of replacement

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

Every good mother, and even more so a grandmother, periodically indulges her family with various cupcakes, cakes, pancakes, pies and generally a variety of pastries. Therefore, in the cabinet in the kitchen there is always soda or baking powder (baking powder), and most often both.

Many people know that these two powders are interchangeable, but what are the proportions of baking powder instead of baking soda? This is where the hitch often comes in.

What is soda?

The chemical formula of soda is NaHCO3. It is also called sodium bicarbonate, sodium bicarbonate and sodium bicarbonate. When it reacts with acid, baking soda breaks down into s alt, water, and carbon dioxide. The last element makes the dough fluffy and porous, loosening it. Soda without acid - baking powder is so-so.

What is baking powder?

Baking powder is a mixture of soda and acid (most often used citric acid). An inert ingredient is also added to it - flour or starch, sometimes powdered sugar is added. Soda and acid are insuch a ratio that no residue is left during the reaction. That is why the baking powder does not "extinguish".

Shut down or not?

The baking powder has already been written above. But what to do with soda? In some cases, it must be extinguished with vinegar, and sometimes added in its pure form. What's the secret? The thing is that if there are no acidic ingredients in the dough, such as kefir or sour cream, then the effect of soda as a baking powder will be minimal. Of course, when the dough goes into the oven, the decomposition of soda into water, sodium carbonate and carbon dioxide will certainly occur. But this is not enough, since the reaction will not go completely, and the dough will not be loose enough. Not only that, baked goods are likely to have an unpleasant aftertaste of soap.

It is for this reason that soda is recommended to be extinguished with vinegar, but many do it not quite right. How does most housewives do it? Soda is poured into a spoon over the eye, then a few drops of vinegar are dripped there according to the same principle and sent to the dough. What is wrong here? The reaction turns out to be practically useless, since it takes place in the open air, but should take place directly in the test. Here it would be necessary to ask the question: how much baking powder should be added instead of soda, so as not to suffer with extinguishing?

Why does the dough rise?

Yes, of course, pastries will rise even with the wrong reaction, but this happens because the proportions were not met. Part of the soda remains outstanding, it is these residues that loosen the dough. In order not to be tormented by the question of whether baking powder can be added instead of soda,you just need to mix the ingredients correctly. That is, add soda to bulk substances, such as flour, and vinegar to liquid ones. It is better to use lemon juice instead of vinegar in this situation. The dough after such a procedure must be kneaded quickly and immediately sent to the oven.

Why add baking soda and baking powder at the same time?

It has already been said that the proportion is correctly observed in the baking powder, and after the reaction there is no residue left. But sometimes you need to knead the dough with the addition of sour cream, yogurt, kefir, cottage cheese, whey, fruit juices, berry puree, vinegar, honey, chocolate, citric acid and other similar products. And such ingredients cause an increased acid reaction. And there is no longer a question of whether baking powder can be added instead of soda. Soda in this situation is needed as an addition to baking powder.

Sometimes the question arises of what proportions of baking powder are instead of soda, but more often it is the other way around. It is baking powder that is not always in the kitchen, but even the laziest housewife has soda. If done in a hurry and do not adhere to clear proportions, then one teaspoon of baking powder can be replaced with half a soda. How much baking powder instead of a teaspoon of baking soda? Inverse proportion. That is, you need two teaspoons of baking powder.

Several recipes

As mentioned above, soda is part of the baking powder. Only acid is added to it in the right proportion, and most often flour. Therefore, preparing a baking powder on your own will not be difficult. yes and calculateproportions of baking powder instead of soda will also not be difficult.

Recipe 1

Soda refers to citric acid and flour in a ratio of 5:3:12. This means that for five grams of soda, three grams of citric acid and twelve grams of flour or starch are needed. It is enough to mix everything and the baking powder will be ready. You will get an analogue of a standard pack.

Recipe 2

Mix a tablespoon of soda with the same amount of starch and add twenty grams of citric acid.

How to replace baking powder with soda

If the recipe calls for one or two teaspoons of baking powder, half a teaspoon of baking soda will suffice. If the baking powder is needed less than a teaspoon, then soda should be put in half instead of it.

What are the proportions of baking powder instead of soda? Everything is exactly the opposite. If the recipe says half a teaspoon of baking soda, then you need about one and a half tablespoons of baking powder.

Important: if one of the ingredients is honey, then soda must be added.

Some nuances

Once again, it is worth saying that soda should not be replaced with baking powder if the recipe contains chocolate, molasses, brown sugar, fruit juice, kefir, sour cream and other fermented milk products. Baking soda is about four times stronger than baking powder. Allowable baking powder: one teaspoon per cup of flour. In this case, you need four times less soda, that is, about one gram. Baking soda can be added to neutralize the acid. In this case, you need to addhalf a teaspoon of soda to a glass of sour cream or kefir.

For example, if you cook early pancakes on kefir, then the recipe includes two glasses of fermented milk product. In this situation, you need to add a teaspoon of soda diluted in a glass of water. But only do it right before frying. So first you need to knead the dough, which will be much thicker than you need for pancakes. When water with soda is added, the dough will become the desired consistency.

And so almost every recipe has its own nuances. Every experienced housewife has her own little secrets. Many empirically calculated the correct proportions. Of course, it is difficult for young hostesses in this regard, they involuntarily have to trust cookbooks and the Internet.