When cooking baking, housewives often encounter a problem: in the recipe there is a baking powder. What needs to be done if he was not at home, and there is no desire / time to run around the shops? What will replace the baking powder? Nothing wrong! The pre-made product includes rice flour, baking soda, tartar and ammonium carbonate. All this, of course, is difficult to find in the kitchen, but can be replaced with other, ordinary components.
The answer to the question of how to replace the baking powder in baking is very simple. Here is the list:
citric acid, baking soda, starch, flour or powdered sugar. To get a quality homemade product, you will need to mix them in a proportion of four and a half teaspoons of flour, one teaspoon of citric acid and two full teaspoons of soda.
This is not the only thing that will replace the baking powder. You can use the following option: filler (flour, starch or powder) - two teaspoons, citric acid - half a teaspoon, soda - two teaspoons. Actually, you can experiment a bit here, but you need to try to make sure that quick soda does not get into the dough, since in this case you will feel its unpleasant taste.
Solving the problem of what will replace the baking powder, we must not forget about various related issues. For example, the components that you will use must be dry, otherwise the reaction will begin earlier than the right time. In the case where there is a desire to make a product in reserve, it is recommended not to mix the components, but to separate them with a filler. Keep such a container closed and in a dark and dry place.
Housewives often have the question of whether the baking powder can be replaced with soda. Of course, it is possible, but only with baking soda and in the case when the test contains ingredients that have an acid reaction. For example, juices, vinegar, fruit purees, dairy products, honey and chocolate. The amount of soda will have to be determined independently and in a practical way. You only need to know that compared to the factory baking powder, its volume is usually less than half.
Also be aware that baking soda must be extinguished with citric acid or vinegar, since it itself is not a good baking powder (regardless of the fact that there are products with acid in the dough). And when the soda is extinguished, the reaction will happen and it will be the way you need it. Although there are nuances: when preparing a shortcrust pastry, you do not need to extinguish soda, but for a biscuit, you need to. You also always need to pay attention to the recipe. If there it is recommended to add one or two teaspoons of baking powder, then a substitute will be enough in the amount of half a spoon. If you need to take less than one teaspoon, then a quarter is enough. This is a practical application of what is written in the previous paragraph. In the event that suddenly there is no citric acid at hand, safely use vinegar: in one tablespoon of vinegar, extinguish half a teaspoon of soda.
We understood quite well what a baking powder would replace when baking. Why is it used at all? In this way, the housewives manage to get a magnificent and tasty dough without much work and many manipulations.