Never add baking soda to the dough instead of leavening agent
When preparing baked goods, many face a situation where they don't have baking powder at hand. The easiest solution that comes to mind is to replace it with baking soda. But is this really the right decision? If you make a mistake in the proportions, the dough can turn out to be dense, bitter, or even not rise at all.
The FoodOboz editorial team will tell you what is the difference between baking powder and baking soda. These ingredients do not have the same effect.
What to add to the dough to make it fluffy.
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The difference between baking soda and baking powder
Baking powder is a mixture of baking soda, acid (usually citric acid), and a filler that prevents premature reaction. It starts to act with liquid or when heated in the oven, which ensures that the dough rises evenly.
The difference between baking soda and baking powder.
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Baking soda is an alkaline ingredient that requires an acid (such as vinegar, lemon juice, or buttermilk) to react. If there is not enough of it, the reaction will be weak and the pastry will be dense. In addition, the excess of baking soda can give the dough an unpleasant alkaline flavor.
How to make baking powder yourself
If you don't have store-bought baking powder at home, you can easily make your own.
Ready-made fluffy dough.
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Ingredients:
- 2 teaspoons of baking soda
- 1 teaspoon of citric acid
- 1 teaspoon of starch or flour (to avoid a premature reaction).
Mix all the ingredients thoroughly and use the same amount as store-bought baking powder.
If you plan to store the mixture for future use, the proportions change slightly:
Baking soda is not always a good choice
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- 3 teaspoons of baking soda
- 1.5 teaspoons of citric acid
- 6 teaspoons of flour or starch
The finished mixture should be kept in a dry, airtight jar.
If you still want to use baking soda
Many people are used to quenching baking soda with vinegar, but this is not always the best solution. The best effect is achieved by adding citric acid or using products with natural acidity - kefir, yogurt, whey.
If you have to use vinegar, it is important to observe the proportion of 1 teaspoon of baking soda to 1 teaspoon of vinegar.
How to prepare homemade baking powder.
Source: freepik.com
It is important not to quench it in a separate container, but to add it immediately to the other ingredients.
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