Contents
How to replace baking powder in baked goods at home
There are a lot of secrets, thanks to which the baking turns out to be lush. One of them is loosening the dough. Most often, baking powder is used for this purpose. We will tell you how to replace the baking powder if a store product was not at hand.
How does baking powder work?
Bakpulver is a mixture of salts, acidic and basic, and a neutral separator. The invention of the dough-lifting ingredient is credited to the Englishman Alfred Byrd. However, the chemist had many competitors and followers, so now there are several recipes for baking powder.
Buckpulvers from different companies differ in components and proportions. Manufacturers seeking to keep the recipe secret do not always accurately indicate the composition on the label. A combination of:
- cremortar – 250 g;
- table soda – 125 g;
- rice flour – 25 g;
- ammonium carbonate – 20 g.
The ability of baking powder to loosen the dough, give baked goods a porous, airy appearance is based on the release of carbon dioxide. The appearance of bubbles occurs when heated as a result of the reaction of cremortartar with ammonium and soda. Rice flour or powdered sugar is added to prevent the main ingredients from interacting in a dry state.
When making homemade baking powder from these components, soda and ammonium are first put in the jar. Next, flour is poured. Cremortartar is added last. In order not to break the layers, the jar must not be shaken. At a time, it is advisable to make no more than 500 g of the bucket. Store the powder in a dry and dark place in a closed container.
How to replace baking powder at home
In the absence of baking powder, the dough is usually loosened with soda. This substitution does not affect the quality of baked goods, provided that there are enough ingredients in the dough for an acid reaction.
Best of all, baking soda interacts with fermented milk products, fruits, juices, honey, molasses, eggs, cocoa. If there are few such ingredients, sodium bicarbonate is added to dry flour, and vinegar, lemon juice or acid are added to the liquid ingredients of baking.
How to replace baking powder with baking soda?
Baking powder is added to the dough at the rate of 10 g per 400 g of flour.
Soda is taken 2-3 times less.
It is noteworthy that you can replace baking powder with pure sodium bicarbonate, but you cannot do the opposite. If soda is indicated in the recipe, it is this that needs to be introduced.
The solution to the problem of how to replace the baking powder for the dough can be mixtures based on sodium bicarbonate. For example, you can get 100 g of homemade baking powder by mixing 60 g of starch, 25 g of soda and 15 g of citric acid. If desired, starch can be replaced with flour: wheat, rice, corn.
So, there is no definite answer to the question of how to replace the baking powder in baking. Under certain conditions, soda, as well as mixtures based on it, can become an alternative to baking powder.