VIDEO: Use baking soda as a baking powder substitute

How to use baking soda for baking

Soda, known in English-speaking countries as baking soda, is a classic leavening agent and also a component of common baking powder. You can find it in the supermarket next to the baking ingredients.

• However, you cannot simply replace baking powder with baking soda in every case. Soda can only react in connection with acid and under the influence of moisture. As a result, carbon dioxide bubbles form during baking, which the dough loosen up.
• Commercially available baking powder consists of baking soda, a phosphate salt as an acidic component and starch as a separating agent. In case you are one of those people who do not tolerate this baking powder badly or who have a slight aftertaste If you don't like the pastry, you can resort to baking soda if you need the necessary acidity in the dough care for.
• If you are already making the dough with sour ingredients, such as buttermilk, quark or lemon juice, you can easily use baking soda instead of baking powder. In this case, mix a teaspoon of baking soda under five hundred grams of flour. Keep in mind, however, that baking soda will neutralize the acid. That means, if you want the dough to taste sour, use a little more of the sour ingredient.
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• If the dough recipe does not call for sour ingredients, mix additionally vinegar with five percent acid or lemon juice underneath. For five hundred grams of flour, use one teaspoon of baking soda and five tablespoons of vinegar or lemon juice. The vinegar taste is in the finished Pastries no longer perceptible.


Eating baking soda - what you should know about it

Always eat baking powder with you when you eat pastries made from batter ...

• In any case, use all ingredients quickly and only immediately before baking, as the baking soda reacts immediately with the acid when exposed to moisture.

Be careful not to use too much baking soda, or the taste of the pastry will suffer.

How to make baking soda yourself

If you bake a lot, you can also make baking powder without phosphate salts in advance. Mix all the ingredients together well and store the powder in a dry, sealable container.

• One possibility is to use citric acid as an acidic component, which you can also find in the supermarket with the baking ingredients or the preserving aids. Mix fifty grams of it, usually two packets, with sixty grams of baking soda and thirty grams of cornstarch. Dose this mixture like regular baking soda.
• In theory, you can also make your own tartar baking powder by mixing tartar powder with baking soda and starch in a ratio of 2: 1: 1. In this case, tartar is the acidic component. However, it is usually cheaper to buy ready-made tartar baking powder, which you can find in many health food stores, drug stores, and supermarkets.