Good afternoon, today we will look at one of the important questions: how to replace baking powder if there is no baking powder. A very common situation in everyday life. Forgot to buy baking powder at the store. But of course, going to the store to get it is too lazy or there’s simply no time for it. Our article will help you get out of this situation. There are a couple of ways to substitute baking powder for dough. But of course you will feel a small difference. But the dough will not look like a heavy cake. Don’t even think about preparing dough that requires baking powder without baking powder! Firstly, the dough will not rise, and secondly, the dough will not bake. And the dough will not look beautiful. Let's see how you can further loosen the dough.
Homemade baking powder
Suitable: this baking powder is suitable for butter dough, biscuit, choux and shortbread.
Substitution: 1 spoon of baking powder = 1 spoon of homemade baking powder.
Where to add? the mixture must be added to the flour.
Preparation method : take 5 tablespoons of soda, 3 tablespoons of citric acid and 12 tablespoons of flour, you can replace the flour with corn starch. Mix separately in a clean bowl. (the dishes must be dry)
Conclusion: you can use this mixture more than once. We like homemade baking powder better, since it does not contain chemical additives; no one knows what is in the store.
How to make baking powder at home
These substitutes will help the dough rise and work in the same way as baking powder. There may be differences in the taste and texture of the dough, and the baked goods may not rise as high. However, if you are low on baking powder, don't have time to wait for the bread to rise (if using yeast), or need to remove baking powder from your diet for health reasons, these substitutes are worth using.
Substitutes for baking powder in dough:
- soda with acid;
- egg whites;
- starch;
- sourdough;
- sparkling water;
- self-rising flour;
- grown yeast.
Recipes using baking soda and acid
If a recipe calls for baking powder and all you have on hand is baking soda, making your own baking powder is easy. Baking soda itself is an alkaline ingredient that needs the presence of an acid to activate the reaction. Therefore, when you mix it with an ingredient such as vinegar or lemon juice, a gas is released that helps the dough rise.
Methods for producing baking powder using soda and acid:
- Mix equal portions of baking soda and lemon juice equal to the amount called for in the recipe. For example, the recipe calls for 1 teaspoon of yeast, then add 1.5 tsp. soda and 1.5 tsp. lemon juice.
- Take 1/4 tsp. soda and 0.5 tbsp. buttermilk This is enough for 1 tbsp sourdough. flour in the recipe. When using baking powder 1 tsp. enough to raise 1 tbsp. flour in the recipe.
- Another way to make your own baking powder is to use baking soda and cream of tartar. Mix both products in a 1:2 ratio, 1 part baking soda and 2 parts cream of tartar. The baking powder is ready.
- Use 122 g natural yogurt, 1 g baking soda to replace 1 tsp. (5 g) baking powder in recipe. To compensate for adding yogurt, reduce the amount of liquid in the recipe.
Recipe without using soda
Another way to make baking powder at home is by beating egg whites. Start by beating the eggs for 1 minute. Then add the sugar slowly, whisking until the mixture becomes white and thick. The mass will almost double in quantity and will be very light, similar in consistency to mousse.
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Add flour by hand, without using a mixer. It is very important. Since there will be no other substance to raise the dough, the flour should be mixed in very carefully. The mixing process is reminiscent of a soufflé recipe. You can sift the flour over the mixture, this helps in eliminating lumps.
On a note! For lifting 100 gr. flour you will need 4 eggs and 100 gr. Sahara. Add the necessary ingredients to replace the baking powder, depending on the amount of flour specified in the recipe.
With corn or potato starch
To get baking powder with starch, you will need all the same products: soda, citric acid and starch. It is necessary to take a container in which the resulting mixture and a spoon will be stored, and wipe all items dry.
Pour baking soda and citric acid into a container in equal proportions; add 2 times more starch. If you took 3 teaspoons of soda, then you will need 6 tablespoons of starch. Mix the mixture and close tightly. Use the mixture in the proportions indicated in the recipe corresponding to the amount of baking powder.
Recipe for making sourdough bread
Make your own sourdough starter. Growing it at home is quite simple. What you will need for this:
- Mix 50 grams of whole flour with 50 gr. water.
- Mix well and cover with a cloth.
- Every day for about 2-4 days, stir it 2 times and add 50 extra grams of whole flour and water.
- After a couple of days it will take on a sour smell and begin to bubble a little.
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Use 50 grams of this sour dough to bake bread. You can also refresh the starter each time by taking a little of the raised dough before baking and mixing it with the leftovers from the starter. It is recommended to store the starter in the refrigerator or any other cool place.
Recipe with flour
If you don’t have any baking soda, acid, or yeast at home, self-raising flour can replace baking powder in baked goods. This universal product will come to the rescue and replace several ingredients in the recipe. The bread mixture is made from flour, baking powder and salt and contains everything needed to raise baked goods.
It is also a common ingredient in ready-made baking mixes, biscuits and scones. All you need to do is add self-raising flour instead of regular flour and follow the directions for the rest of the recipe, omitting the baking powder and baking soda.
This is interesting! Self-rising flour contains a raising agent and replaces regular flour in a recipe to help baked goods rise. A universal product in cooking. Can be used for any baking where the presence of yeast or baking powder is required.
Baking powder is an essential ingredient used to add volume to baked goods. Using these options to replace it at home is effective and simple. These methods work similarly to baking powder to increase the volume and improve the texture of baked goods. All you need are a few ingredients and some tweaks to the recipe.
Just soda
Suitable: this baking powder is suitable for butter dough, biscuit, choux and shortbread.
Replacement: 1 spoon of baking powder = ½ teaspoon of soda + add your choice of vinegar, lemon juice, citric acid, fruit juice, yogurt, sour cream, kefir, honey, cocoa, cane sugar.
Where to add? the mixture must be added to the flour.
Preparation method : take ½ teaspoon of soda and add to it acid, vinegar, lemon juice, citric acid, fruit juice, yogurt, sour cream, kefir.
Conclusion: this rule does not apply to shortcrust pastry, since soda should be added to it without acidic additives!
How does baking soda work? ⇑
The action of soda is based on a simple chemical reaction - an alkaline ingredient (soda) interacts with an acid, due to which a large number of bubbles with carbon dioxide are released, which give the dough looseness, fluffiness and airiness.
Important : Soda is an alkaline, which means it simply needs acidic ingredients.
It works great in recipes with ingredients such as kefir, honey, lemon or sour berry juice, sour cream and others. And lovers of honey cakes will definitely say that this pie cannot be made without soda! When this powder interacts with acidic foods, a chemical reaction occurs, giving the dough fluffiness, looseness and airiness.
How to quench baking soda?
Many housewives use a method passed down from generation to generation - they quench soda with vinegar and then add it to the dough. I don’t do that and I don’t advise you to! And that's why…
Remember : If you extinguish baking soda with vinegar before adding it to the dough, the chemical reaction will begin in the spoon with soda, which means the carbon dioxide necessary for rising will literally be released into the air. This method is unlikely to achieve a fluffy and airy texture of baked goods.
How to be? It's very simple - combine baking soda with dry ingredients (such as flour), and add vinegar to the recipe liquids (if the liquids are acidic, you won't need vinegar), and then mix the dry ingredients with the liquid ones. Then a chemical reaction will begin in the dough upon contact with acidic components, and the main rising process will take place in the oven.
Note to the housewife : Dishes with soda as a leavening agent are baked at a temperature of no lower than 180 degrees. This is how it will be possible to completely neutralize its inherent taste.
Important : Do not use baking soda in recipes that do not contain acidic ingredients! Baking powder is better for them. There is simply nothing for soda to react with. In such recipes, soda is only exposed to high temperature, which, of course, starts the reaction, but there is no guarantee that the soda will have time to react completely. This means that it may simply not work and will not give the necessary lift and fluffiness, but will add a very unpleasant bitter and soapy aftertaste to the dish. From my own experience I can say that I do well with pancakes with soda and milk. I make them thin, and the baking soda creates beautiful openwork holes in them. And since the frying temperature is usually higher than the baking temperature of pies, there is no soda taste left in the pancakes. But in the case of pancakes and other baked goods with soda without acid, you need to experiment and focus on yourself and your taste preferences.
Remember : People who are sensitive to the taste of soda should be especially careful with baking soda. After all, even a small amount of it in a recipe without acidic foods - and all the work is in vain!
Soda + vinegar
Suitable: this baking powder is suitable for butter dough, biscuit, choux and shortbread.
Substitution: 1 spoon of baking powder = ½ teaspoon of baking soda + ¼ teaspoon of table vinegar.
Where to add? soda to flour, vinegar to water.
Preparation method : take ½ teaspoon of soda and add it to the flour, add vinegar when adding liquid ingredients.
Conclusion: dough with baking powder can stand.
The dough with slaked soda must be baked immediately, since the reaction has already started.
What is baking powder and how does it work?
In the classical sense, baking powder is a substance used to add airiness and fluffiness to any product. Used mainly in cooking. It is added at the time of kneading, the main thing is to follow the proportions indicated on the package.
The action of baking powder is based on a reaction during which carbon dioxide is formed. Gas bubbles are evenly distributed throughout the dough, as if “fluffing” it, due to which pies, buns or pancakes turn out to be very fluffy.
The “store-bought” baking powder contains baking soda and citric acid, and potato starch or wheat flour is used as an inert substance. Sometimes flavoring or coloring is also added for additional flavor notes and brighter color.
If you plan to bake strictly according to the recipe, it is better to avoid using flavored baking powder - flavorings and dyes can spoil the culinary masterpiece.
Alcohol and alcohol
Suitable: this baking powder is suitable for yeast-free, yeast and shortbread.
Replacement: 1 tablespoon of alcohol per 1 kg of dough
Where to add? It’s better to add alcohol to flour, but it doesn’t really matter.
Preparation method : take 1 tablespoon of strong alcohol and add it to the flour. This is for 1 kg of dough, if there is 2 kg of dough, then you need to add 2 tablespoons.
Conclusion: it is best to use cognac or rum; they add a subtle aroma, airiness and reduce the stickiness of the dough. You can also add vodka, no guilt involved. Although it is better to use vodka for yeast dough, it then rises better.
Use of raising agents
Baking powders and other ready-made mixtures are made from sodium bicarbonate with the addition of an acid-containing substance. This compound is the basis of the finished mixture; flour, starch, granulated sugar, and other bulk substances, including those obtained artificially, are used as additional ingredients. However, there is a significant difference between baking powder and baking soda that every housewife should know about.
Adding soda or baking powder is used to give any food product looseness and fluffiness.
Slaked soda is a more versatile product that is suitable for a variety of recipes. Some types of confectionery powder can only be added to dough, which is intended for the preparation of sweet products; they already contain sugar and have a specific vanilla aroma. This is the main difference between them. It is recommended to make dough for unsweetened flour products using baking powder without sugar and specific odors, or using baking soda.
It is strictly forbidden to use two components at the same time. Baking soda and baking powder added together can ruin the dough and baking will not work.
In addition to all of the above properties, the composition of confectionery baking powder is not always harmless. For better loosening, mixture manufacturers often use additives that are harmful to the body. The composition sometimes includes various phosphates and modified substances, which, when used regularly, cause disruption of the gastrointestinal tract and change the balance of calcium and phosphorus in the body.
Below is information that will help you decide whether ready-made baking powder can be replaced with baking soda. Baking powder and baking soda work the same way in baking, but one of them is not natural.
Mineral water
Suitable: This baking powder is suitable for doughs that use water.
Replacement:
Regular water is replaced with highly carbonated water
Where to add? Should be added instead of water
Preparation method : replace the amount of ordinary water with highly carbonated water. Add a pinch of salt (to speed up the reaction)
Conclusion: This method can only be used for dough that contains water. The downside is that the dough cannot stand for a long time; it must be prepared immediately.
Replacing with soda
To understand how to replace baking powder with soda, you need to know the proportions of adding these substances to the dough. If the recipe indicates the amount of baking powder as 1 teaspoon, then sodium bicarbonate in its pure form is 0.5 teaspoon. In this case, the soda powder must be extinguished with the same amount of acid-containing solution.
If the dough is based on sour cream or kefir, there is no need to quench sodium bicarbonate. Therefore, any baking powder can be replaced with soda, but only the sodium compound in its pure form should be 2 times less than the finished baking powder. It should be remembered that if soda powder is added to fermented milk products, then it is necessary to give such a compound time to react. Sodium bicarbonate extinguishes the acid gradually; to achieve the best result, you only need to start adding other ingredients after 15-20 minutes.
The food sodium compound must not be expired, otherwise the dough will not have good germination.
