Content

• Ingredients
• Steps
• Sour Ingredient Options
• Tips

Baking powder, or baking powder, is an essential ingredient in a wide variety of baked goods. If you’re about to cook something and don’t have a baking powder on hand, don’t despair - it’s quite easy to replace it with baking soda (bicarbonate of soda) and some acidic ingredients of your choice. It is this combination that will lead to a bubble reaction. Since many baking ingredients are acidic, you will have many options for what you want to use with the baking soda. Plus, many of the ingredients will be cheaper than specialty baking powder.

Ingredients

• Baking soda (bicarbonate of soda) and one of the following ingredients:
• Tartar (monopotassium tartrate)
• Cornstarch (optional)
• Buttermilk, sour milk or kefir
• Vinegar or lemon juice
• Syrup

Steps

1. 1 Use 1/4 teaspoon baking soda (plus acid) for every 1 teaspoon baking powder in your recipe. Baking soda (soda bicarbonate) is an ingredient that can replace baking powder (or baking powder) in almost all recipes. You can choose from a wide variety of ingredients as the acid, but baking soda will always be needed for the correct reaction. When replacing baking powder with baking soda, remember that baking soda is about four times more powerful, so 1/4 teaspoon of baking soda equals 1 teaspoon of baking powder, 1/2 teaspoon of baking soda equals 2 teaspoons of baking powder, and so on..
   • While you will always need to use 1/4 of the amount of baking powder required, the amount of acidic ingredients can vary depending on the recipe.
2. 2 Use the acid that suits your recipe. As noted above, each baking soda replacement option uses baking soda as the base. And a wide variety of ingredients can be used as an acid. The baking soda will react with the acid and effectively neutralize the sour taste, so you don't need to worry about, for example, using vinegar and soda ruining the taste of your baked goods. However, all other qualities of the acid will remain, including the smell, which is why it is important to choose an acid that matches your recipe.
   • For example, if you are making sweets or cookies, using baking soda and molasses will give the liver a nice brownish color.
3. 3 Add baking soda to dry ingredients and acid to liquid ingredients before mixing. The acid-base reaction between the two ingredients that replace the baking powder will start as soon as you mix them, it will gradually slow down and eventually stop. This is why it is important to mix the ingredients just before baking. Fortunately, most recipes require you to mix all dry ingredients (flour, sugar, and so on) and all wet ingredients (eggs, vanillin, and so on) separately, and then combine. Use this - add baking soda to dry ingredients and acid to wet ingredients to mix just before you put the dough in the oven.

Sour Ingredient Options

1. 1 Use 1/2 teaspoon of tartar for every 1/4 teaspoon of baking soda. Tartar is widely used in cooking and is a powder that, when combined with baking soda in a 2: 1 ratio, can be a good substitute for baking powder. Although tartar is a dry ingredient, add it to wet ingredients as if you were using any of the other acidic ingredients in this article.
   • You can make a simple baking powder substitute if you like. Simply mix the tartar and baking soda in a 2: 1 ratio, then add cornstarch equal to the amount of baking soda you added. The cornstarch will absorb all the moisture and protect against the premature reaction of tartar and soda.
2. 2 Use 1 cup of sour milk in 1/2 teaspoon of baking soda. Another useful acid-base substitute for baking powder is baking soda combined with a sour dairy product (buttermilk, kefir, or sour milk). The sour taste of milk is due to the acid, and this acid will react with the baking soda to produce the desired effect. Use 1/2 cup dairy for every 1/4 teaspoon of baking soda, or in other words, 1 cup for 1/2 teaspoon of baking soda, and so on.
   • Since you will need to use a relatively large amount of dairy, be sure to reduce the amount of other liquid ingredients in your recipe. For example, if you add 1/4 teaspoon of baking soda to the dry ingredients, then you will need to reduce the amount of milk in the recipe by 1/2 cup to add 1/2 cup of sour milk or kefir instead.
3. 3 Add 1/2 teaspoon of vinegar or lemon juice for every ¼ teaspoon of baking soda. The acid-base reaction between soda and vinegar is well known to everyone from childhood. Simply add 2: 1 vinegar to the liquid ingredients to the baking soda to be added to the dry ingredients, and then mix as usual. Citric acid can also be used in the same proportions instead of vinegar.
4. 4 Add 3/8 cup molasses or golden syrup for every 1/4 teaspoon of baking soda. Some thick and sweet foods used in cooking are acidic and can therefore react with baking soda. Molasses and golden syrup are good options if you're looking for a baking powder substitute. Add 3/8 cup of any of these ingredients to every 1/4 teaspoon of baking soda.
   • As in the previous step, where a fermented milk product is used, the volume of molasses is quite large, so reduce the volume of liquid ingredients in the recipe by 3/8 cup for every 3/8 cup of molasses you add.
   • Additionally, since molasses is so sweet, you may need to reduce the amount of sugar or other sweeteners in your recipe.

Tips

• Soda bicarbonate is also known as baking soda.