When baking soda is used in cakes, and when baking powder

Baking soda and baking powder have the same purpose in the preparation of bakery products, and thanks to them we get beautiful, airy cakes or salty delicacies. However, there are differences due to which they are used in different recipes and it does not matter if you replace them.

Although they have the same purpose, baking soda and baking powder are not used in the same recipes, and that actually depends a lot on the other ingredients you use to prepare a certain type of cake or bakery product.

Baking soda

This product is sodium bicarbonate and when combined with acidic ingredients such as lemon juice, it creates carbon dioxide, which is why cakes baked in the oven will gain volume. Its taste is a little bitter, but it is lost if combined with ingredients that are sour, such as sour milk.

Baking powder

This confectionery product contains baking soda and already has acid in it, and its taste is sweet to neutral. That's why cooks and lovers of good food say that baking powder is best combined with ingredients that are also neutral, such as milk. Therefore, this product is more often used in the preparation of cakes and pastries.

Can they be replaced?

Baking powder will successfully replace baking soda, but if you plan to do the opposite, you will feel the metallic taste of baking soda in your mouth. One of the examples that soda can be felt is in a classic yogurt cake in which, in addition to baking powder, basic ingredients such as flour, sugar, yogurt and eggs are used.

Another problem that can occur is that the cake will not rise well during baking, and this is because baking soda does not have as acidity as baking powder. If there is sour milk in the recipe, you can not put milk, but you can add a little lemon juice and make up for the missing acidity. You should also keep in mind that baking soda has a 3-4 times stronger effect than baking powder, so reduce the amount if you use it as a substitute.

For recipes that have measures in a glass you can put a quarter teaspoon of baking soda in a glass of flour. Bake the powder in the proportion of one teaspoon to one cup of flour.

Test if you are unsure of the shelf life

Some products like honey do not have a shelf life, as long as they are stored properly, but baking powder and baking soda lose their power, so you should be careful about the date stamped on the package.

If you are not sure if the product is still of good quality for use, especially if you notice that it has expired, do a test. Put three tablespoons of hot water in a glass, add half a teaspoon of baking powder and mix slowly. If the baking powder is good, the water will foam, and it does not matter if there is no reaction.

Test baking soda with white vinegar in the same proportions as water and baking powder. As soon as you add vinegar to the soda and start mixing it, it should foam well.

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