What to use instead of baking powder: tips. Baking powder and soda powder: comparison, differences, interchangeability

When preparing yeast-free pastries, baking powder (baking powder) is often added to the dough, which gives the finished product greater splendor. Baking powder can be bought at the store, but what if it suddenly was not at hand at the right time? What can replace baking powder?

The baking powder effect is based on the release of carbon dioxide: during baking, the released gas bubbles evenly “raise” the dough, as a result, the baking turns out to be more friable and fluffy. Carbon dioxide is released during the reaction of the components of the baking powder - acidic and basic salts. Also, the composition of the powder includes a filler that prevents the salts from interacting before being added to the dough.

It is preferable to use ready-made baking powder, in which the proportions of the ingredients are correctly balanced, but if you suddenly forgot or could not purchase it, you can replace the baking powder with homemade composition.

In the classic version baking powder is from baking soda (125 g), cream of tartar (250 g), ammonium carbonate (20 g) and rice flour (25 g). But it is unlikely that these ingredients (with the exception of baking soda) will be found in the kitchen of every housewife. Therefore, you can replace the baking powder with a mixture of more affordable ingredients.

For this you need in equal proportions take baking soda, citric acid and starch, flour or powdered sugar (or a mixture thereof). There are also other proportions - 12 parts flour or other filler, 5 parts soda and 3 parts citric acid or 4 parts filler, 2 parts soda and 1 part citric acid.

You can experiment with the ratio of ingredients, the main thing is that the taste of soda is not felt in the finished products(this happens if there is too much soda in the baking powder, so that part of it does not react and remains in the dough in its original form).

All ingredients for making homemade baking powder must be completely dry.: Contact with water will cause a premature reaction. If you are preparing baking powder with a margin, you can not mix the components, but pour them into a glass or porcelain jar in layers so that the reagent layers are separated by a filler layer (for example, a layer of soda - a layer of flour - a layer of citric acid). Store baking powder in a sealed container, protected from light.

You can replace the baking powder and just baking soda, but only if the dough contains ingredients that have an acidic reaction: fermented milk products, fruit purees or juices, citric acid or vinegar, honey, chocolate and some others. In this case, the amount of soda, most likely, will have to be determined empirically, but usually its volume should be approximately two times less than the amount of baking powder indicated in the recipe.

You can also try replace the baking powder with soda quenched with vinegar or citric acid, since soda itself is not a very good baking powder, even if there are products containing acid in the dough. And extinguishing the soda ensures that the desired reaction with the release of carbon dioxide will still occur. At the same time, the practice of extinguishing soda before introducing it into the dough has become the subject of fierce debate.

Some housewives believe that extinguishing soda with vinegar before adding it to the dough is pointless, since carbon dioxide escapes even before baking. Others object to them that the reaction continues after the introduction of soda into the dough (if you take enough soda). What can be advised here? After extinguishing the soda with vinegar, add it to the dough immediately, without waiting for the end of seething, and immediately put the dough in the oven. Some housewives quench soda when preparing biscuit dough, and do not quench when preparing shortbread.

If at the right time you didn’t have baking powder on hand, don’t be discouraged.: you can always replace the baking powder with products that are likely to be found in your kitchen.

What can be used as a substitute for baking powder in baking? Baking fragrant, sweet, lush, delicious. Holidays are not complete without this confectionery product.

Yes, and on weekdays we often enjoy pancakes, muffins and similar goodies.

Today it will not be any problem to go to the store and choose what you can afford and soul from the huge amount offered. Only any culinary specialist will assure you that homemade pastries are much tastier and healthier.

There are countless recipes for baking flour sweets. The basis for them is a standard component that allows baking to grow in size. Baking powder is considered such an indispensable ingredient.

True, he is not always present in the house. Don't have time to run to the grocery store? You shouldn't be upset. You can find an alternative. Looking for a replacement familiar home products will come to the rescue.

The baking powder for the dough acts as such an air filler. It helps baked goods to rise, be fluffy and increase in volume.

The whole secret of this product is that during cooking, the component may not react with other dough ingredients. The powder itself consists of rice flour, baking soda, tartar and ammonium carbonate..

It is the last component that begins to stand out during cooking. This makes the cake fluffy and voluminous. It is not easy to prepare such a powder at home. Therefore, you can use a replacement.

Replacing baking powder

1. Soda + citric acid. Everyone knows about the universal method - soda slaked with vinegar or acid. This is just the wrong choice. It is incomplete and will only spoil the confectionery.

The fact is that the hissing reaction should occur during dough kneading and baking. If you extinguish the soda immediately, then it will react to certain stages and the baking will only have a soda flavor.

The correct version includes the same components, only in a different variation. It is necessary to take soda and citric acid in dry powder.

No liquid, so as not to accelerate the reaction of carbon dioxide evolution to the right moment. During kneading, the dough reacts with the dry ingredients. Then everything happens correctly and naturally.

2. Flour + soda + citric acid. You can make a homemade baking powder substitute earlier. To do this, combine flour, soda and citric acid powder. Proportions, respectively, 12/5/3.

During the preparation of such a powder, no moisture is allowed. Otherwise, the product will react before the dough preparation process.

Such an analogue of baking powder is stored in a glass jar, which is tightly closed so that no moisture and third-party odors seep inside. Keep the container in the refrigerator.

3. Starch + soda + citric acid. As an alternative to the previous recipe, starch is added instead of flour. It is taken twice as much as soda is required. The process of preparation and storage is the same.

4.Soda slaked with vinegar. In some cases, the presence of liquid to extinguish soda is acceptable. For example, if you cook pancakes, pancakes or charlotte. Then the soda can be extinguished with vinegar, lemon juice or diluted in a glass of boiling water.

You need to act immediately. As soon as the sizzling reaction begins, quickly combine with the dough and bake goodies.

5. Soda without additives. Soda is the basis of homemade baking powder. It can be used alone, without additional components. It needs an acidic environment to react.

If the basis of the test is an acidic product - kefir, yogurt, sourdough - then soda will ideally sizzle with their help. Citrus fruits act in the same way on soda. Their presence in the pie recipe will also allow the soda to react flawlessly.

It is important to know that you need to add a little more homemade baking powder than the recipe requires.. Since it is natural and does not contain harmful chemical impurities that speed up the reaction.

Real housewives often use homemade baking powder. They do this for reasons of utility.

Such a miracle powder has its positive features:

• Naturalness. It does not contain harmful impurities, dyes, chemicals.
• Compound. The hostess can treat all family members with pastries without fear, because she knows the ingredients that are present in home baking powder.
• Financial benefit. If you calculate all the costs of preparing a product at home, then it will turn out to be much more economical than buying it in a store.
• Homemade baking powder will allow the cake to be more magnificent, airy, tastier.

The negative characteristics of the homemade sizzling component of baking are as follows: harmful to the figure, time consuming to cook, unjustified cooking if the hostess rarely bakes confectionery.

To replace store-bought baking powder, you can do without soda and other components mentioned above.

For example, a good lifting ingredient is. If the recipe does not spoil the baking, then you can add a few spoons. Soda water works the same way.

Alcoholic drinks are an alternative to soda. Even vodka is a good variation. Only for fragrant confectionery baking is it better to use delicious liqueurs. They will add an excellent flavor and fragrance to your masterpiece.

There are enough options for replacing purchased baking powder. Trust that the homemade alternative is more beneficial and effective.

Experiment with all sorts of variations - try the full range of confectionery flavors.

In the kitchen of any housewife there is a little magician ... Without him, it is impossible to cook delicious muffins, muffins, pancakes. Just a couple of tablespoons of baking powder will make pastries lush and tender. The use of some other substances also leads to the same result.

Most flour products use baking powder. Thanks to him, the dough increases in volume and rises. Without baking powder, baked goods will burn on the bottom, become crusty, and may not bake in the middle. There are several ways to loosen the dough. If the recipe contains a lot of oil and sugar, then chemical baking powder is used. Most often it is ammonium and soda. Purchased baking powder contains a mixture of substances. In some types of baking, yeast is added. Alcohol is also used to loosen the dough.

If a baking powder is indicated in the recipe, this means that you need to use the so-called purchased baking powder. But you can prepare the mixture for raising the baking dough yourself. To do this, use citric acid, soda and other ingredients.

The increase in volume and giving the dough an airy texture is due to the release of gas, which is formed under the influence of temperature.

Baking Powder: Recipe

Compound:

1. Soda - 10 gr.
2. Flour - 12 gr.
3. Starch - 12 gr.
4. Citric acid - 6 gr.

Cooking:

• We wash and wipe a small jar. It must be dry inside. We put all the ingredients in a container, close it with a lid and shake it.
• Next, apply the powder according to the recipe. You can increase the amount of homemade baking powder by following the proportion: flour, starch, soda and lemon are used in a ratio of 12:5:3.

Read also: How to replace baking powder dough?

Homemade baking powder: how to cook?

Compound:

1. Baking soda - 50 gr.
2. Flour - 8 gr.
3. Citric acid - 32 gr.

Cooking:

Dry ingredients are mixed together. They should be well dried, without wet particles. The mixture is sifted through a sieve and stored in a tightly closed jar. For 1 kg of flour take 50 gr. homemade baking powder.

It is possible to make a powder that does not require storage. It is used as needed.

Compound:

1. Soda - 5 gr.
2. Citric acid - 3 gr.
3. Flour - 12 gr.

Cooking:

• As in the previous recipe, you need to mix all the ingredients. They must be dry. The mixture is sifted into flour. Then it is added to the dough, following the recipe.
• The amount of this powder is designed for 1 application per 400-500 gr. flour.

Soda instead of baking powder: how to use?

Baking soda is an excellent substitute for ready-made baking powder. Usually, before use, it is quenched with acid (vinegar, lemon juice). In order to properly replace the baking powder in the recipe, you need to take certain proportions of soda. Usually 400 gr. flour needs 10 gr. baking powder. This proportion is 1 tsp. soda extinguished by a bite.

Soda for loosening the dough is not always quenched. Usually in this form it is used only in biscuits. In other types of baking, you can use a mixture of soda with lemon and flour. Also, soda is not quenched if sour milk, sour cream, kefir are used in baking. When extinguishing with vinegar, it is important to observe the measure. If the soda is not extinguished, then there may be a taste in the test. Conversely, too much vinegar will also spoil the taste of the baked goods. Therefore, a mixture of soda and citric acid in a ratio of 1: 1 is more popular. To prepare 1 tsp. baking powder take 0.5 tsp. soda and the same amount of lemon.

If there are acidic components in the dough, then you can extinguish the soda with boiling water. Do not be afraid that it will not rise. The reaction is endothermic, i.e., it will continue under the influence of temperature.

In some cases, it is preferable to use soda. It is better to add it, rather than baking powder, if honey is present in the recipe. It and dark syrups contain acids that react with soda. The proportion of replacing baking powder with soda is as follows: 1-2 tsp / 0.5 tsp. respectively. If the powder is less than 1 tsp, then you need to take an amount of soda equal to half its volume.

Alcohol can act as a baking powder. Usually it is added to muffins, charlottes, brushwood. A few tablespoons of cognac or rum will make the dough airy. The smell of alcohol will evaporate during baking. It can also be used with baking powder. It improves the taste of baking and its appearance.

What can be used instead of baking powder? The most popular substitutes are a mixture of soda and citric acid. Such a composition is in no way inferior to the finished product. If your kitchen does not have baking powder, then you can replace it with quenched soda. It will make pastries fluffy and airy.

Have you noticed that some recipes indicate the addition of soda to the dough, while others indicate the need to use baking powder? Is there a fundamental difference between them? Let's try to figure it out so that during the baking process the confectionery products acquire the necessary splendor.

Baking powder usually contains baking soda, flour (sometimes potato or corn starch is used), and citric acid crystals. Flour and starch are the inert constituents of baking powder. The main active ingredients are bicarbonate and In the process of kneading the dough, the acid dissolves and reacts with soda. As a result of a chemical reaction, it decomposes into salt and water, releasing carbon dioxide, which gives the dough products a porous structure. It would seem - no tricks, add more soda and an excellent result is guaranteed.

However, you should know that soda itself is a bad baking powder. During the baking process, all the added amount should fully react. And with a simple heating of soda in the oven without exposure to acid, only a small amount will be released. The rest of the soda powder will give the finished product an unpleasant aftertaste. Before replacing the baking powder with soda, you need to carefully study the recipe and find out if there will be enough acidic foods in the dough. Indeed, in the finished baking powder, the amount of ingredients is selected in such a way that after adding it to the dough, the soda completely reacts with the dissolved citric acid crystals.

If you're having trouble replacing the baking powder, you can easily make your own baking mix at home with a very simple recipe.

In a dry glass container, add:

Twelve pieces of flour;

Five parts of baking soda;

Three parts citric acid powder.

The resulting mixture must be thoroughly mixed with a dry spoon and, tightly closed with a lid, shake well so that all the components are mixed. So the eco-friendly, natural home-made baking powder is ready.

What to do if citric acid is not at hand? Baking powder can be successfully replaced with ordinary baking soda, if you know some of the subtleties of the way it is added.

What can replace baking powder? Some housewives claim that half a teaspoon of soda quenched in a tablespoon of vinegar should be added to the dough. Others object that it is not necessary to extinguish the soda, otherwise it will react before it gets into the dough, carbon dioxide will evaporate and the baking will turn out to be of poor quality. Theoretical disputes can go on forever, but practice proves that in each individual case, the quality of baking also depends on the composition of the products used.

First: if the soda is quenched with vinegar, it is important to introduce the mixture very quickly so that the reaction continues to occur inside the dough. Secondly: if the recipe uses products that have a strong acidic reaction (sour cream, whey, kefir, yogurt, fruit juice, citrus fruits), soda can not be quenched at all, but simply added while sifting flour.

How to replace baking powder

If the recipe calls for one or two teaspoons of baking powder and you decide to use baking soda, use half a teaspoon of sodium bicarbonate and sift it in with the flour.

If the recipe calls for less than one teaspoon of baking powder, add 1/4 teaspoon of baking soda to the flour.

Before replacing baking powder with soda, read the recipe carefully.

If you need to add honey, chocolate, cocoa powder, molasses, oranges and lemons or fermented milk products to the future pie, feel free to replace the baking powder with ordinary baking soda. So, for example, half a teaspoon of soda will completely react with 1 cup of kefir (240 ml), and as a result you will get a lush and non-acidic dough.

Airy and lush pastries are the dream of any housewife. With such a culinary product, you can surprise guests or please relatives and friends on a warm family evening. Unfortunately, an attempt to prepare a masterpiece will not be successful if the recipe does not contain dough baking powder. Now, getting this component is not difficult; it is sold ready-made in almost every grocery store. However, several decades ago it was not on sale, while women also surprised guests with their magnificent pies. Until now, many housewives know how and with what to replace the baking powder.

Baking soda and citric acid

Soda is a versatile product. He simply must be present on the kitchen table of every hostess. However, baking soda itself cannot loosen the dough. Because soda is lye , then for the reaction it must be mixed with products that contain acid. For example, this includes " lemon acid" . In addition to these two ingredients, you will also need a small amount of flour. In advance, you need to prepare a container for preparing the recipe. This procedure consists of several steps.

• The container must be washed and wiped dry;
• 12 teaspoons of flour should be put in it;
• You need to add a little soda, in an amount of about 5 teaspoons;
• The white mixture should be diluted with 3 teaspoons of citric acid;
• All contents must be mixed, then, after closing the jar, shake thoroughly.

The baking powder for the dough is ready, you can use it immediately after preparation.

Soda and Starch: A Baking Powder Substitute

There is no baking powder in the house, but there is starch? Great, you can also create a dough loosening agent from this component by mixing it with soda. The preparation procedure consists of only three stages.

1. Put dry starch in a container, in the amount of 10 tablespoons;
2. Add 5 teaspoons of soda to it;
3. To it, you must add three teaspoons of citric acid.

After cooking, as in the first recipe, the mass must be thoroughly mixed. The last ingredient can be replaced with acetic acid or ground cranberries. In the process of preparing baking powder, you should always remember that the amount of starch should be twice the volume of soda.

Such a simple composition can be prepared from improvised means. It is great for making fluffy charlottes or pancakes without lumps. Many recommend pre-extinguish it with vinegar. But, after that, the volume of the white powdery mixture itself will have to be increased.

Thus can ruin the taste of the cake.

Features of dough preparation

• Homemade baking powder should contain only dry ingredients. You can not allow the slightest part of the liquid, otherwise carbon dioxide will begin to be produced. Accordingly, citric acid is best used in powder form;
• If it is necessary to prepare a large volume of product for repeated use, then it is recommended not to stir the entire composition. It can only be stored in the refrigerator;
• For single use, it is enough to mix one teaspoon of each product;
• The amount of soda also directly depends on the main recipe. If chocolate, honey and nuts are present in a pie or other culinary product, then its amount must be halved;
• On the contrary, you can increase the amount of soda if the dish is made from kefir, yogurt and any whey;
• If the pie contains citrus components, then one soda can act as a baking powder. There is no need to extinguish it beforehand.

Advantages and disadvantages of baking powder

Many housewives with great experience make baking powder themselves, not because there is no other in the house. The reason for this decision was a number of other advantages.

• In the home recipe you will not find any additives and chemicals. It will contain only natural products. What can not be said about the purchased baking powder. As a rule, manufacturers try to saturate it with nutritional supplements and not very useful components;
• The hostess does not have to guess what to make the baking powder from. She herself will know its composition very well;
• In addition, it is also an economical option, each component must be present at home. Even if it is not there, then you can buy it, most of it will remain for cooking other dishes;
• You can prepare any amount of ingredient to raise the dough. In particular, such a recipe is used in confectionery firms, where there is a large amount of work;
• Pie with the addition of homemade baking powder always turns out much more magnificent and tastier.

There are also several disadvantages of baking powder, which is prepared at home.

• It does not suit those who follow the figure. The store-bought product contains 22 fewer calories;
• It will take time to prepare it, which cannot be said about the purchased baking powder, which is enough to add to the dough;
• It is unprofitable to cook it yourself even if the hostess rarely cooks pies, pancakes, rolls and other flour products.

Experienced confectioners have a negative attitude towards all food additives, in their opinion, the dish will be rich and tasty only if it is completely prepared according to a home recipe.

The effect of baking powder on human health

Baking powder itself does not affect the human body. It only enhances the taste and visual qualities of the dish. But if you use it often, it can be harmful to your health.

• First of all, the figure suffers. Baking powder is able to increase the calorie content of the product;
• Commercial baking powder may contain dye and modified additives. They increase acidity. Accordingly, with its frequent use, problems with the digestive tract may appear;
• Some people have intolerance to the product. Accordingly, after its application, a fermentation process may occur.

Much more harm can be caused by a product that contains chemical impurities. Buying it in the store, you should carefully read its composition. Better yet, cook it yourself. You should remember the rules for storing baking powder. The container in which it is located should be tightly closed with a lid and be in a dark and cool place. The shelf life can be several months.

If you wanted a delicious pie, but there is no product for raising the dough in the house, then this is not at all a reason to forget about your plans. There can always be something to replace the baking powder. An easy cooking recipe will take only a few minutes, but it will give the hostess a rich dish that will be pleasant not only to look at, but also to try.

Video about substitutes for baking powder

What can be used as a substitute for baking powder in baking? Baking fragrant, sweet, lush, delicious. Holidays are not complete without this confectionery product.

Yes, and on weekdays we often enjoy pancakes, muffins and similar goodies.

Today it will not be any problem to go to the store and choose what you can afford and soul from the huge amount offered. Only any culinary specialist will assure you that homemade pastries are much tastier and healthier.

There are countless recipes for baking flour sweets. The basis for them is a standard component that allows baking to grow in size. Baking powder is considered such an indispensable ingredient.

True, he is not always present in the house. Don't have time to run to the grocery store? You shouldn't be upset. You can find an alternative. Looking for a replacement familiar home products will come to the rescue.

The baking powder for the dough acts as such an air filler. It helps baked goods to rise, be fluffy and increase in volume.

The whole secret of this product is that during cooking, the component may not react with other dough ingredients. The powder itself consists of rice flour, baking soda, tartar and ammonium carbonate..

It is the last component that begins to stand out during cooking. This makes the cake fluffy and voluminous. It is not easy to prepare such a powder at home. Therefore, you can use a replacement.

Replacing baking powder

1. Soda + citric acid. Everyone knows about the universal method - soda slaked with vinegar or acid. This is just the wrong choice. It is incomplete and will only spoil the confectionery.

The fact is that the hissing reaction should occur during dough kneading and baking. If you extinguish the soda immediately, then it will react to certain stages and the baking will only have a soda flavor.

The correct version includes the same components, only in a different variation. It is necessary to take soda and citric acid in dry powder.

No liquid, so as not to accelerate the reaction of carbon dioxide evolution to the right moment. During kneading, the dough reacts with the dry ingredients. Then everything happens correctly and naturally.

2. Flour + soda + citric acid. You can make a homemade baking powder substitute earlier. To do this, combine flour, soda and citric acid powder. Proportions, respectively, 12/5/3.

During the preparation of such a powder, no moisture is allowed. Otherwise, the product will react before the dough preparation process.

Such an analogue of baking powder is stored in a glass jar, which is tightly closed so that no moisture and third-party odors seep inside. Keep the container in the refrigerator.

3. Starch + soda + citric acid. As an alternative to the previous recipe, starch is added instead of flour. It is taken twice as much as soda is required. The process of preparation and storage is the same.

4.Soda slaked with vinegar. In some cases, the presence of liquid to extinguish soda is acceptable. For example, if you cook pancakes, pancakes or charlotte. Then the soda can be extinguished with vinegar, lemon juice or diluted in a glass of boiling water.

You need to act immediately. As soon as the sizzling reaction begins, quickly combine with the dough and bake goodies.

5. Soda without additives. Soda is the basis of homemade baking powder. It can be used alone, without additional components. It needs an acidic environment to react.

If the basis of the test is an acidic product - kefir, yogurt, sourdough - then soda will ideally sizzle with their help. Citrus fruits act in the same way on soda. Their presence in the pie recipe will also allow the soda to react flawlessly.

It is important to know that you need to add a little more homemade baking powder than the recipe requires.. Since it is natural and does not contain harmful chemical impurities that speed up the reaction.

Real housewives often use homemade baking powder. They do this for reasons of utility.

Such a miracle powder has its positive features:

• Naturalness. It does not contain harmful impurities, dyes, chemicals.
• Compound. The hostess can treat all family members with pastries without fear, because she knows the ingredients that are present in home baking powder.
• Financial benefit. If you calculate all the costs of preparing a product at home, then it will turn out to be much more economical than buying it in a store.
• Homemade baking powder will allow the cake to be more magnificent, airy, tastier.

The negative characteristics of the homemade sizzling component of baking are as follows: harmful to the figure, time consuming to cook, unjustified cooking if the hostess rarely bakes confectionery.

To replace store-bought baking powder, you can do without soda and other components mentioned above.

For example, a good lifting ingredient is. If the recipe does not spoil the baking, then you can add a few spoons. Soda water works the same way.

Alcoholic drinks are an alternative to soda. Even vodka is a good variation. Only for fragrant confectionery baking is it better to use delicious liqueurs. They will add an excellent flavor and fragrance to your masterpiece.

There are enough options for replacing purchased baking powder. Trust that the homemade alternative is more beneficial and effective.

Experiment with all sorts of variations - try the full range of confectionery flavors.

Not a single flour product can be imagined without baking powder. He is responsible for the splendor, as well as the beautiful appearance of fragrant and delicious homemade cakes. But what to do when you urgently need to cook a pie, pancakes or a cupcake, and there is not a single gram of a miraculous ingredient left in the house? What foods can replace it? This article will help the hostess find a great alternative to ready-made bakery mix.

What is a baking powder for dough?

Baking powder is an essential ingredient for making fluffy baked goods. The principle of its operation is based on the formation of carbon dioxide bubbles, which are evenly distributed throughout the dough during its baking.

On sale you can find ready-made baking powder, which consists of:

• citric acid;
• soda (food);
• flour or starch.

Advantages and disadvantages of baking powder

Like any other ingredient, baking powder has its advantages and disadvantages. Before using it for making homemade cakes, you need to familiarize yourself with them in order to exclude the possibility of harm to the body of each of the household members.

Among the advantages are:

• product ready for use;
• affordable price;
• It can be used to make delicious baked goods.

Significant disadvantages:

• the composition includes substances that are not very useful for the body (eg sodium hydrogen phosphate, sodium bicarbonate, etc.);
• the use of modified starch, which is part of the powder.

If the housewife urgently needs to cook homemade cakes, then it is best to buy baking powder, which will consist of soda, citric acid and flour.

Baking powder at home

To prepare a classic homemade baking powder, you will need:

• 125 g of soda (food);
• 250 g of tartar;
• 20 g ammonium;
• 25 g rice flour.

Based on the fact that not every housewife in the kitchen can find all the necessary ingredients, then you should still use two other methods.

Homemade baking powder from simple products: for cooking you will need:

• 12 st. spoons of flour;
• 5 st. spoons of baking soda;
• 3 art. spoons of citric acid.

Flour can be replaced with powdered sugar, starch or any other filler.

A simple baking powder for dough: you only need baking soda and 9% vinegar to make it. By mixing these ingredients, you can get a fizzy liquid, which will act like a regular baking powder. The dough will turn out fluffy and porous.

Baking powder secrets

From many years of culinary experience:

• home baking powder is prepared both for the preparation of specific pastries, and with a margin. The only requirement is that all ingredients must be dry so that they do not lose their qualities;
• vinegar can be replaced with freshly squeezed lemon juice;
• baking soda should only be added to dough that contains fermented milk products.

Based on the information received, we can conclude: every housewife (even an inexperienced novice cook) is able to independently prepare homemade baking powder from improvised ingredients. Try one of the proposed options, and your pastries will always be lush and beautiful.

Somehow I ran into a problem. I ran out of baking powder for the dough, and the nearest store didn’t have it either. Helped one good, old advice. Maybe it will be useful for someone as well.

So, you can make your own baking powder. Everything turned out to be easy. Since then, I have been preparing it myself, but I don’t even look in the direction of the purchased one.

We will need:

• baking soda,
• lemon acid,
• small jar with a lid.

Pour 12 teaspoons of wheat flour, 5 teaspoons of baking soda and 3 teaspoons of citric acid into a dry jar.
Then we mix this mixture thoroughly, close the jar with a lid and shake it well.
That's all, our baking powder is ready and we can use it.

Store the baking powder in the same jar in a dark and dry place for several months.

And a few more tips found on the net:

The most common advice: "Quench 1/2 teaspoon of baking soda with acetic acid or lemon juice."

"Kind people! Why do you extinguish soda with vinegar! After such a procedure, you have to increase the amount of soda by 2-3 times, so that at least it somehow works. I am a confectioner by profession, believe me, you will not find soda quenched with vinegar in any production recipe. Soda and acid are mixed in a DRY form, and only when interacting with the dough liquid, the release of carbon dioxide begins, which, in fact, is what we are trying to achieve. For a regular portion of shortcrust pastry (250 g of margarine), 1/4 teaspoon of soda is enough, and acid can be added directly to the dough. And yet, a large amount of soda worsens the taste of the dough and gives it a gray tint. By the way, you don’t need to put any baking powder into the biscuit dough at all, the air works great there. ”

“I propose to replace the baking powder with soda with the addition of starch (in a volume 2 times larger than the amount of soda). For me, it's perfect for baking.

And extinguishing soda with vinegar or lemon juice is not always useful. If you have an acidic environment in the dough (for example, sour cream, kefir, etc.), then you do not need to extinguish the soda. Having previously extinguished the soda with vinegar, you thereby deprive it of those properties that are needed for the dough to rise in the oven.

“In order not to poison yourself with vinegar, dilute half a teaspoon of soda in a glass of boiling water and pour it into the dough, it will increase in volume by one and a half times and will be very magnificent. Proven for pancakes and charlotte!”

Well, I would like to summarize this, in my opinion, quite complete information:

“Books and magazines on cooking in the lists of ingredients very often contain this term - baking powder for dough.

In my youth, this mysterious baking powder made me upset - there was no such “beast” for sale, and it was not clear what to replace it with.

I tried instead of the mysterious baking powder to use ordinary and familiar soda, but the result was not always joyful - the taste of soda in some cases killed any desire to repeat the recipe.

However, the seeker always finds, and once in one of the magazines in the section with useful tips, I found the “secret” of the mysterious baking powder for the dough.

And, although enough time has passed since that moment, and the desired baking powder has long and firmly settled on the shelves of all grocery stores, I continue to use the old magazine “secret”.

Because the result is the same as when using the “store”, and the price is ten times lower. Do not forget that I am an average, self-respecting housewife - therefore, “if there is no difference, then why pay more?” (With)

Before we continue talking about baking powder, we need to return to soda - it is quite possible to replace the notorious baking powder for dough with it, but only in those recipes where there are a sufficient amount of acidic ingredients (for example, kefir, sour cream, or lemon juice). However, baking soda should always be first mixed with the flour (or other dry ingredients) required by the recipe.

In those products where there are no acidic products, or there are very few of them, it is undesirable to use soda in its pure form, since with a high degree of probability you will get a clear and unpleasant aftertaste of “undissolved”, or rather, “unreacted” soda in products. After all, the baking powder itself is not soda by itself, and the product of the reaction of soda with acid is carbon dioxide. There is no reaction - there is no loosening, and the soda itself remains in the dough in the form of an unnecessary ingredient that spoils the taste.

I think, after the foregoing, many have already guessed that the common habit of “extinguishing” soda with vinegar in a spoon is not entirely correct, since soda very rapidly releases the gas necessary for the dough not at all into the dough itself, but mostly into the air, as a result, baking is completely not as lush as I would like.

That is why it is most reasonable to combine acid with soda directly when kneading the dough, that is, beforehand we add soda in flour, A acid - into liquid ingredients and then mix it all up.

The second way to make the dough fluffy is to use the same “baking powder”, which we can very easily make using a very simple recipe from an old magazine, the name of which, unfortunately, has been erased from my memory, unlike the advice itself.

So, in order to make baking powder for the dough yourself, you will need: 3 g citric acid, 6 g soda, 12 g starch.

Cooking Instructions: Mix the above ingredients. When cooking test mix the resulting baking powder with flour, then proceed according to the recipe. This amount of baking powder is calculated for 500 g of flour.
www.prosto-povar.ru/baking-powder

That's all, my dear hostesses, what I would like to say about replacing the baking powder for the dough. I hope these tips are helpful to you.
And let your pies, pancakes and cakes be airy, light and tasty!

There are a lot of secrets, thanks to which baking turns out magnificent. 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 the store product was not at hand.

You can replace the baking powder with a soda-containing mixture

Baking powder for dough is replaced with soda if there is honey, kefir or cocoa in baking

How baking powder works

Baking powder (bakpulver) is a mixture of salts, acidic and basic, and a neutral separator. The invention of the dough-raising ingredient is attributed to the Englishman Alfred Byrd. However, the chemist had many competitors and followers, so now there are several recipes for baking powder.

Buckpulvers of various companies differ in components and proportions. Manufacturers seeking to keep the recipe secret do not always accurately indicate the composition on the label. A classic combination is:

• kremortartar - 250 g;
• table soda - 125 g;
• rice flour - 25 g;
• ammonium carbonate - 20 g.

The ability of baking powder to loosen the dough, to 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 introduced into the composition to prevent the interaction of the main ingredients in the dry state.

When preparing homemade baking powder from these components, soda and ammonium are first placed in a jar. Next, pour in the flour. Cremortartar is added last. In order not to break the layers, the jar must not be shaken. It is advisable to do no more than 500 g of bakpulver at a time. 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. Such a replacement does not affect the quality of baking, 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 the dry flour, and vinegar, lemon juice or acid are added to the liquid baking ingredients.

How to replace baking powder with soda?

Baking powder is added to the dough at the rate of 10 g per 400 g of flour.

Soda take 2-3 times less.

It is noteworthy that it is possible to replace baking powder with pure sodium bicarbonate, but it is impossible to do the opposite. If soda is indicated in the recipe, it is this that must be entered.

The solution to the problem of how to replace baking powder for 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 unambiguous answer to the question of how to replace baking powder in baking. Under certain conditions, soda, as well as mixtures based on it, can become an alternative to baking powder.