The task of the baking powder is to give the dough the right soft and airy consistency. What if you run out of industrial baking powder and need to knead the dough?
Baking powder is most often made up of baking soda, citric acid, and flour or starch. To prepare one large cake, you need no more than 1-2 teaspoons of this ingredient.
The baking powder fills the dough with carbon dioxide, which is formed by the interaction of soda and citric acid. For such a reaction to occur, you need to mix all the ingredients of the powder in the right proportion.
Homemade baking powder
You will need 5 tablespoons of baking soda, 3 tablespoons of citric acid, and 12 tablespoons of flour or cornstarch. Combine all ingredients in a glass bowl or jar. All appliances must be dry and not metal. The interaction of moisture and metal can cause the chemical reaction to start prematurely. This homemade baking powder is perfect for making biscuit, butter, choux or shortcrust pastry.
Soda
Plain baking soda can be an alternative to baking powder. Under the influence of temperatures above 60 degrees, soda gives off a little carbon dioxide. Use it to make butter, biscuit, shortbread or choux pastry. Add baking soda for a teaspoon of baking powder equal to a teaspoon of baking soda. There is no need to extinguish it.
Baking soda only replaces baking powder in recipes that contain acidic ingredients. 0 sour cream, yogurt, fruits or berries, fruit puree or juice.
Soda and vinegar
If the baking soda does not dissolve in the dough, the baked goods will be clogged and brown with an unpleasant taste and aroma. In the absence of acidic ingredients, in this case, the soda in the dough should be extinguished with vinegar. To replace a teaspoon of baking powder, mix half a teaspoon of baking soda and a quarter teaspoon of vinegar.
Separately, baking soda can be added to flour, and vinegar to liquid ingredients. You can extinguish the baking soda in a spoon and pour into the dough. Slaked soda is added immediately, while the boiling process is taking place, so that carbon dioxide does not escape.
Sparkling water
Baking powder can replace regular soda if the dough is kneaded in water – butter, custard, unleavened or any other dough. Add as much soda as the prescription water requires. To enhance its effect, you can add a pinch of salt and citric acid to the water.
Alcohol
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Another alternative is alcohol. It is suitable for making shortcrust yeast and yeast dough. Alcohol makes baked goods airy, making the flour less sticky. For the preparation of shortcrust yeast-free dough, rum or cognac will do just fine. And yeast dough will rise better if you add vodka to it. For the test, you need to take alcohol at the rate of a tablespoon per kilogram of dough.