4/18/2021 0 Comments Crack Without Baking Soda
Formally known as sodium bicarbonate, its primarily used as a leavening or raising agent in baked goods, such as muffins, pancakes, cookies, and other types of quick bread.Combining it with an acidic ingredient like lemon juice or cream of tartar forms carbon dioxide gas, which allows baked goods to expand and rise, giving them a soft and fluffy texture ( 1 ).Many recipes call for this ingredient, but dont panic if you find yourself without.
![]() Various ingredients and techniques can be used to replace it in a pinch. Baking Powder Like baking soda, baking powder is an ingredient frequently used in baking to promote rise, or leavening, of the final product. Baking powder often gets confused for baking soda due to similarities in their names, functions, and physical appearances. In fact, baking powder is a combination of baking soda and cream of tartar. When its exposed to liquid and heat, carbon dioxide gas is formed, which causes baked goods to rise ( 2 ). Still, its leavening power is not as strong as that of plain baking soda. As a result, youll need to use a greater quantity of baking powder to get the same final product. Though results may vary, you should use triple the amount of baking powder that you would use of baking soda. ![]() Note that this substitution may result in a slightly saltier and more acidic flavor than the original recipe intended. If your recipe already calls for salt, it may be a good idea to reduce the quantity by at least half to account for the potential change in taste. Additionally, because baking powder already contains an acid (cream of tartar), you may want to consider reducing or replacing some of the other more acidic ingredients in the recipe with something neutral. Use about three times the amount of baking powder as you would baking soda. Potassium Bicarbonate and Salt Though often used as a dietary supplement, potassium bicarbonate is also an effective substitute for baking soda. This swap is especially handy for those who are trying to cut down on their sodium intake, as potassium bicarbonate doesnt contain sodium ( 3 ). ![]() If youre not concerned about sodium intake, you may consider adding more salt to your recipe to account for the change in flavor but this step is optional. The exact amount of salt youll need to add depends on the individual recipe and is likely to require some experimentation to get it just right. Roughly 1412 teaspoon of salt for every teaspoon of potassium bicarbonate is a good place to start. Because it doesnt contain sodium like regular baking soda, you may want to add more salt to your recipe to account for changes in flavor. Bakers Ammonia Bakers ammonia or ammonium carbonate is another practical substitute for baking soda. It carries some historical significance, as it was one of the main chemical leavening agents used during the 13th century ( 4 ). It was ultimately replaced with baking powder and baking soda in modern baking practices, though its still occasionally used today.
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