How to replace baking powder

Why do you need baking powder

Store baking powder (baking powder) is a mixture of baking soda, citric acid and flour (starch). It fills the dough with carbon dioxide and makes the baked goods fluffy.

Carbon dioxide is released due to the interaction of soda and acid. So that they react completely and in a timely manner, they are mixed in a ratio of 5: 3: 12 (soda: citric acid: flour or starch).

Baking powder substitutes are designed to replicate this reaction, fill the dough with carbon dioxide, or simply loosen it up.

For reference … One teaspoon holds 10–12 g of baking powder, the same amount in a standard bag. If you have to translate the rest of the ingredients, Lifehacker's Culinary Converter will help.

How to replace baking powder

1. Homemade baking powder

Which test is suitable for: butter, biscuit, custard or shortbread.
How to replace: 1 teaspoon baking powder = 1 teaspoon homemade baking powder.
Where to add: into flour.

Take 5 tablespoons of baking soda, 3 tablespoons of citric acid, and 12 tablespoons of flour or cornstarch. Pour all ingredients into a dry glass jar and stir gently with a wooden stick.

The jar and spoons must be absolutely dry, and the stick must be wooden. Due to moisture and stirring with a metal spoon, the reaction may start ahead of time.

2. Soda

Which test is suitable for: butter, biscuit, custard or shortbread, if the composition contains acidic foods.
How to replace: 1 teaspoon baking powder = 1 teaspoon baking soda.
Where to add: into flour.

The baking soda itself is a baking powder. At temperatures above 60 ° C, it emits a little carbon dioxide.

Quick soda in its pure form can be added to dough, where there are already sour foods. For example, sour cream, kefir, yogurt, fruit puree or juice.

3. Soda + vinegar

How to replace baking powder: Soda + vinegar

Which test is suitable for: butter, biscuit, custard, shortbread.
How to replace: 1 teaspoon baking powder = ½ teaspoon baking soda + ¼ teaspoon vinegar.
Where to add: soda - for dry ingredients, vinegar - for liquid or slaked soda - into the finished dough.

Undecomposed baking soda gives baked goods a yellowish brown or greenish tint and an unpleasant aftertaste. Therefore, if the recipe does not contain acidic ingredients, it must be extinguished with vinegar.

It is important to introduce slaked soda quickly, without waiting for the end of boiling, so that carbon dioxide does not have time to escape.

The dough with baking powder can stand. The dough with slaked soda needs to be baked right there, since the reaction has already started.

But it is better to mix baking soda with dry ingredients, and vinegar with liquid ingredients. Then the interaction will begin after kneading the dough.

4. Alcohol

Which test is suitable for: shortbread yeast-free, yeast-free.
How to replace: 1 tablespoon of alcohol for 1 kg of dough. The mass of the future dough is equal to the mass of all ingredients.
When to add: Can be poured into liquid ingredients or mixed into flour.

Alcohol gives the baked goods an airiness, as it reduces the stickiness of the flour. Cognac and rum do an excellent job of loosening yeast-free shortcrust pastry. In addition, these drinks leave behind a pleasant aroma.

Vodka is added to yeast dough, especially if it is on dough, so that it rises better.

5. Sparkling water

How to replace baking powder: Carbonated water

Which test is suitable for: butter, unleavened, custard and other dough that is cooked in water.
How to replace: forget about baking powder, replace still water in the recipe with carbonated water.
When to add: on prescription.

A highly carbonated mineral water can also saturate the dough with carbon dioxide. For greater effect, you can add a pinch of salt and citric acid to it.

When you don't need to replace baking powder

If the dough is biscuit, you do not need to replace the baking powder

The classic biscuit often contains baking powder. But if neither he nor soda is at hand, you can do without them. After all, there are eggs in the biscuit - the proteins whipped into a strong foam may well play the role of a baking powder.

It is important to achieve airy foam and gently, with movements from bottom to top, introduce it into the dough so as not to destroy the bubbles. The finished dough must be immediately sent to the oven, otherwise it will settle.