To obtain tasty and magnificent pastries, baking powder is often added to the dough. Some housewives replace it with baking soda. The main thing is to use these ingredients correctly and in the right amount. The correct ratio of baking powder and soda will give the baking volume and lightness.
The action of soda on the dough
Baking soda, just added to the dough, will not give the desired effect. In order for the baking to rise, it became lush, among other ingredients, the content of various acids is necessary.
In practice, housewives quench soda using:
- table vinegar;
- citric acid;
- lemon juice;
- juices of other acidic fruits;
- dairy products.
An acidic medium acts on soda in such a way that it decomposes into water, salt, carbon dioxide. Due to the formation of gas in the dough, numerous voids are formed. They create texture, add splendor and lightness.
Attention! The wrong amount of soda will not give the expected effect. Too small of its content will not create a texture. An excess of soda can give a characteristic smell and taste, which will ruin the pastries. The correct ratio of soda and baking powder in baking is the key to a good taste.
How baking powder acts on baking
Baking powder is also called baking powder. There are various mixtures, but they are all made from soda and acid. Additional ingredients are also present. It can be starch, flour, icing sugar.
For this reason, soda, unlike baking powder, can be used for all types of baking. For example, if the dough should not be sweet, then either soda or a special baking powder without sugar and characteristic odors is used.
Using both soda and baking powder in one recipe
In some cases, it becomes necessary to combine these two ingredients in one recipe. Namely, in cases where the dough contains additional acidic components.
The composition of the baking powder is designed so that the reaction occurs without residue. And in order to neutralize excess acid, you need to select the correct ratio of baking powder and soda.
Most often, additional soda is required if kefir, sour cream, whey, fruits (in the form of juices or slices) are present in the test.
Can baking powder be replaced with soda
In some cases, it becomes necessary to replace one product with another. This is a very convenient technique. But it is important to take into account that the ratio is changing : instead of baking powder, soda is taken in a different amount.
For example, if initially in the recipe it is indicated that 5 grams of baking powder is required, the amount of soda will not be the same. It will need half as much, that is 2-3 grams. To extinguish you need an acid-containing substance in the same volume.
For other recipes, the same principle applies: the amount of soda is reduced by 2 times if it is replaced with a baking powder.
If you need to know how to replace soda with a baking powder, the ratio again needs to be changed. For example, the 2-3 grams of soda indicated in the recipe will have about 5-6 grams of baking powder.
Important! It is not always possible to use a baking powder instead of soda powder. Some ingredients require the presence of soda (e.g. honey).
How to cook baking powder yourself
If desired, some housewives can prepare the baking powder on their own at home. Necessary components:
- Baking soda - 5 parts.
- Flour - 12 parts.
- Citric acid - 3 parts.
You can use any measure of volume , depending on how much the final product is needed. It is not recommended to harvest too much of the mixture. You also need to track the shelf life of the ingredients. Especially if it is not often used for baking, otherwise the components may lose their properties.
All components must not be wet. They are placed in a container and mixed thoroughly. The home version of the baking powder is ready. The ratio of baking powder and soda for this recipe remains unchanged.
Recommendations for preparation and storage:
- If you wish, you can add a cube of sugar, so that the resulting mixture will not cake (but adding sugar involves only the preparation of sweet pastries).
- The number of components can be proportionally reduced if there is no need for such a quantity of baking powder.
- Moisture will spoil the mixture, as the reaction of soda and acid will immediately begin.
- Keep the mixture in a clean, dry container with a tight lid.
How to determine the right amount of soda or baking powder
Sometimes a recipe does not give an exact indication of the volume and quantity of components. Then you need to independently determine how much soda or baking powder is required for baking.
You can calculate their volume in the following way: no more than one teaspoon of baking powder is usually used per glass of flour. Or not more than half of one teaspoon of soda, respectively.
In the case when soda powder is added in order to neutralize the acid of other components, use half a teaspoon of soda for each glass of acid-containing product (kefir, sour cream, etc.).
The amount of food in the dishes is approximately the following:
- One glass contains about 120 grams of flour.
- In one teaspoon fits 5 grams of soda or baking powder.
- One glass is approximately 250 grams of sour cream or kefir.
Such proportions will help to accurately calculate the ratio of baking powder and soda.
Recommendations on the use of baking soda and baking powder
To make the pastries tasty and magnificent, you need to adhere to some rules. They are especially useful for novice housewives:
- When using soda, the following procedure is recommended. First mix soda with other loose components of the recipe, and vinegar (or lemon juice) with liquid. Then combine the ingredients according to the recipe. Otherwise, if you quench soda with vinegar in the air, the effect will be minimal.
- If kefir or sour cream is already present at the base of the test, then there is no need to extinguish soda. The reaction will occur due to these components.
- The dough, in which soda and acid are present (vinegar, lemon juice), must be kneaded and baked immediately. The reaction begins as soon as the ingredients combine.
- With kefir or sour cream, soda will take a little time to react with them. After kneading, wait a little, then bake.
- When using a baking powder, you need to give the test some time after kneading, so that it fits.
- It is always necessary to observe the ratio of soda and baking powder for the test, so as not to spoil the taste of baking.
- Use vinegar to extinguish soda gently and in extreme cases. Too much will spoil the taste of the dough.
- It is better to replace vinegar with lemon juice.
- Use soda or baking powder only of good quality. Check the expiration dates of the product upon purchase.