• Donut Recipe Using Baking Powder

Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to rise. Baking powder contains baking soda, but the two substances are used under different conditions.

Did You Know?

You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder.

Note: This recipe will give you single-acting baking powder, which means it will react when it comes into contact with the liquid in a recipe. For this reason, it's important to add your baking powder towards the end and to get your baked goods in the oven as soon after as possible. To make baking powder, mix one part baking soda and two parts cream of tartar. So, if you recipe calls for 1 tablespoon of baking powder, use 1 teaspoon of baking soda, mixed in with 2 teaspoons of cream of tartar. If you are storing the homemade baking powder instead of using it right away, stir in 1 teaspoon of cornstarch.

Baking Soda

Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to expand or rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!

Baking Powder

Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.

Donut Recipe Using Baking Powder

How Are Recipes Determined?

Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You'll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.

Substituting in Recipes

You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. Thermador vs miele induction cooktop. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.

Related Reading

• 5 Simple Buttermilk Substitutes: Most buttermilk you buy is made using chemistry. You can make homemade buttermilk yourself by simply adding an acidic kitchen ingredient to milk.
• Common Ingredient Substitutions: Baking powder and baking soda aren't the only cooking ingredients people run out of!
• How Baking Powder Works: Learn how baking soda makes baked goods rise and why it's used in some recipes but not others.
• How Baking Soda Works: Learn how baking soda works and how this affects how quickly you need to bake a recipe once you mix it.
• Baking Powder Shelf Life: Baking powder doesn't last forever. Learn about its shelf life and how to test it for freshness so your recipe doesn't fall flat.

Baking powder is a key ingredient in many pastry and bread recipes. It works as a leavening agent, helping the batter rise as it bakes. If you find yourself missing baking powder, you can substitute other items in your pantry to get the same effects. Although cream of tarter is commonly suggested to make faux baking powder, there are other dairy items you can use instead. Fortunately, this method of faking it will save you a last minute trip to the store.

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Measure out 1/2 tsp. of baking soda with 1/2 cup of buttermilk or plain yogurt. This mixture can be used in place of 1 tsp. of baking powder in your recipe. Adding an acidic ingredient in the form of a dairy product to the baking soda helps to recreate the rising effect of baking powder.

Make a nondairy substitute for baking powder by combining 1/4 tsp. of baking soda with 1/3 cup of molasses. Add this to your recipe as a substitute for 1 tsp. of baking powder. This combination of molasses and baking soda will certainly sweeten the batter, so be sure to keep that in mind. If making garlic bread, for instance, you would not want to use this method of baking powder substitution.

Adjust the other liquid ingredients in your batter once you add in the baking powder substitute. This will keep the batter from becoming runny and from baking incorrectly.