Eating baking soda - what you should know about it

Baking powder is a leavening agent that is added to batter to make the Pastries loosens and rises.

Eating baking soda is completely harmless

• Before the baking powder came on the market, all batter mixes were made with sodium bicarbonate and a sour Foodsuch as buttermilk or yogurt. Today we know this recipe again from the muffins.
• With the idea of ​​packing the baking powder exactly enough for 500 grams of flour in small bags, Dr. August Oetker had made cake baking a lot easier in the household.
• The ingredient sodium hydrogen carbonate, or baking soda for short, is also often prescribed in medicine as a remedy for heartburn. This natural main component of baking powder is more healthy than harmful to your body. You always eat some natural medicine with you.

This is how baking powder is revolutionizing cakes

• As long as the idea of ​​the raising agent for sponge cakes was not born, all baked goods that were mixed with sodium hydrogen carbonate as a loosening agent always tasted very similar. Without an acidifier, baking soda cannot bubble and therefore also no CO
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Alternative to baking powder

Modern cake recipes can hardly do without baking powder. But what to do if ...

• Due to the easy dosing of the baking powder and the acid already contained in the powder, which is relatively tasteless, many new ones could be created Recipes for the more casual cake be created. The multitude of fluffy Gugelhupfe, delicious chocolate cakes and fruity tin pastries that you can eat today was only made possible by the small sachets with the baking agent.

Some, very sensitive people, cannot tolerate the added acid in baking powder. Look at the list of ingredients for the leavening agent and buy another product that uses a different acid. As a rule, you will then also be rid of your complaints.