Baking powder vs. Sodium bicarbonate

Is baking powder or baking soda your partner in baking? And did you know that these two yeasts should not be confused in the recipe? Many people think that using baking soda or baking powder in a recipe is the same thing. Although they belong to the same category of cyprids, their behavior on the road is different.

CONDITIONER DOUGH

Baking powder contains baking soda, corn starch and other leavening agents. The function of the leavening powder is in two stages. The first stage occurs when the baking powder is combined with the wet ingredients and the second stage occurs in the oven. Baking powder already contains an acidic component, so we can find it in recipes that do not contain any acidic ingredients, but this is not a prescription. We always add it to loose ingredients (usually flour) at the end. If we add it to the liquid dough, the substances will start working immediately. This means that we will have little time to mix the dough and the substances contained in it will start working early.

SODIUM BICARBONATE

If we want to use baking soda in a recipe, at least one ingredient must be acidic. Baking soda is used especially if honey, kefir, lemon juice, brown sugar, yogurt, applesauce, molasses are mentioned in the recipe. By mixing baking soda and acidic raw material, a chemical reaction occurs and the resulting mixture begins to bubble. Such a reaction also occurs during baking. Unlike baking powder, baking soda reacts immediately in the dough. It has a stronger effect than baking powder, but this does not mean that adding baking soda will make baked cakes higher than with baking powder. WARNING! If we use baking soda and no other acidic ingredient in the recipe, the necessary chemical reaction will not take place and your cake may have an unpleasant taste. If we mix an acidic ingredient and baking soda into the dough at the same time and let the dough stand, the necessary bubbles will disappear during mixing. For 150 g of flour, it is sufficient to use ¼ KL of baking soda.

If baking soda and baking powder are used in the recipe

A recipe may call for an acidic ingredient, but the chemical reaction that results in carbon dioxide combined with baking soda is not enough to raise the dough. Therefore, in some cases, baking soda helps baking soda.

Instead of baking soda, we can use baking powder, but 3-4 times the amount. It is a large amount that can ultimately affect the taste of the cake. In the opposite case, when we replace baking powder with baking soda, we must reduce the amount of soda and increase the volume of acidic raw material.

A good tip at the end: we never use baking soda or baking powder in a recipe after the expiration date.

Liana baking powder suitable for all types of roads; you can buy sponge cake, rubbed, leavened here or in up to 1 kg packaging here .

You can buy Liana baking soda suitable for digestion, stains, whitening, baking, and for the bath in a 100 g package here , in a 25 g package here or in a 1 kg package here .