Baking powder or baking powder is used in cooking to give the dough looseness and splendor. The baking powder effect is based on the release of carbon dioxide, due to which pores are formed in the test and it becomes lush. Baking powder can be bought at the store. It consists of: soda, acids (in imported baking powder there may be several) and flour. When kneading the dough, soda reacts with acid, air bubbles form, thanks to them the dough becomes lush.

What is used as a baking powder? For loosening in cooking, baking powder is used, potash, but if you could not find it anywhere, then products that can be found in any family can come to your aid. Instead of baking powder purchased at the store, you can try to make it yourself at home, for this we need 10 tablespoons of wheat flour, 5 teaspoons of baking soda and 2 teaspoons of citric acid, that's all our baking powder is ready. The main rule in the preparation of the powder is that all components must be dry so that the reaction does not start prematurely. It must be stored in a closed container and not exposed to direct sunlight, then the baking powder will not deteriorate for several months.

If you do not want to harvest a large amount of powder, and you need it at once, then a slightly different recipe will suit you. You will need 1 teaspoon of flour, 1/4 teaspoon of citric acid and 1/2 teaspoon of soda.

But if you don't bake something very often, then you can use an even simpler, but no less high-quality recipe. We will need soda and lemon juice or vinegar. We quench the soda with vinegar or lemon juice and add to the dough, after which it should be sent to the oven as quickly as possible, so add this “effervescent” mixture at the last stage of the dough preparation.

I want to note that when mixing soda with vinegar or lemon juice, you need to use a wooden spoon, you can not use metal objects, as the metal oxidation process will go on.

Instead of baking powder, you can add baking soda to the dough, but the main thing is to have an oxidizing agent in our dough (for example, lemon peel, fermented milk products), then our dough will turn out to be magnificent. If in your test there are no oxidizing products, it is better to put out the soda with vinegar or lemon juice.

Here are some tips you might find useful in the kitchen. And even if you couldn’t find the baking powder, you don’t need to despair, the products that you always have at hand will come to your aid. By the way, many housewives prefer home baking powder to bought one, since baking becomes more magnificent, tasty with the home baking powder, only natural ingredients are used in the home baking powder, there are no preservatives, or various kinds of harmful food additives. Also, a baking powder prepared at home is 3 times cheaper than its counterpart bought in a store.

Our mistresses learned about baking powder relatively recently. A few years ago, to get lush, mouth-watering pastries, soda, slaked with vinegar, was added to the dough. Now baking powder (and this is the baking powder) is present in many recipes and has become a familiar component of the test. But it happens that at the right moment it is not at hand. How then to be? Is it possible to replace it with something? It doesn’t matter, it’s quite possible to choose a replacement.

What is a baking powder and how is it different from yeast

Dough baking powder is a powder with which you can get airy, melting in your mouth baking. The composition of this product includes baking soda, citric acid, starch or flour. When mixed, in the test, baking soda and citric acid enter a chemical reaction in which carbon dioxide is released, expanding the dough with bubbles, which gives it splendor.

Dough baking powder makes baking more airy and mouth-watering

Baking powder is easy to make at home. For this you will need all the same products: citric acid, soda, flour or. All components must be dry. If citric acid is in crystals, it needs to be crushed to a powder in a mortar or rolled in a plastic bag with a rolling pin. The ratio of 20 grams of baking powder: soda 5 grams, citric acid 3 grams, starch or flour 12 grams. Weighing this amount is difficult, so I quote the ratio in teaspoons: 5: 3.75: 12. Pour it all into a clean, dry jar without stirring. Between the layers of active ingredients there should be a layer of filler - starch or flour. So an improvised baking powder is stored longer, completely without losing its properties. You can use a home baking powder in the same way as a factory baking powder, it will not differ in quality.

Yeast has the same loosening properties. But, unlike baking powder, it is a biological disintegrant consisting of living microorganisms. Under favorable conditions, they begin to multiply, releasing carbon dioxide. But this process takes time.

Products with loosening properties

But not only a mixture of soda with citric acid has loosening properties. Replace baking powder can:

• starch;
• beaten egg whites;
• gelatin;
• pectin;
• agar agar;
• cream;
• a mixture of fat with sugar;
• mineral water;
• beer;
• alcohol;
• yeast.

Photo gallery: what can be added to the dough instead of baking powder

  Starch removes excess fluid and makes biscuits more magnificent   Air bubbles in whipped proteins serve in the test as a baking powder   A mixture of sugar and butter produces steam when heated   Mineral water contains carbon dioxide   Yeast - biological baking powder

Before preparing any dough, sift the flour through a fine sieve, preferably twice. This will remove small lumps, enrich the product with oxygen and help make the dough more magnificent.

How to replace the baking powder in the test

To make the baking not only airy, but also tasty, you need to know the better to replace the baking powder in different types of dough.

Unsweetened dough for homemade pies, pizza, bread

Now the industry produces high-speed yeast. To raise the dough with them, it takes very little time, and in some recipes the dough can be baked immediately after kneading.

Yeast is well suited as a substitute for baking powder for unsweetened pastries: pies, pizza, bread. Consumption is indicated on a bag of yeast, for 1 kg of flour 1 bag is required.

If there is water in the recipe, half of it can be replaced with mineral, preferably highly carbonated. An even better effect is achieved by adding citric acid salt to the mineral water.

Good for sweet pastries

Replace some of the flour in this dough with semolina. 2 tbsp. tablespoons of 1/2 liter of liquid will be enough to make the dough lush. Baking powder, as for unsweetened dough, can be replaced with yeast.

Recipe

Dissolve 25 g of fresh yeast in 1 cup of warm milk, beat 2 eggs, mix with 1.5 cups of sugar, 0.5 tsp of soda and 3 cups of flour. Knead the dough, let it come up and bake immediately. In a warm place, the dough is suitable for 30-40 minutes.

How to make dough for pies on kefir - video

Pancakes and fritters

If you add well-whipped proteins, then the baking powder can not be added. In addition to proteins, the role of baking powder can perform. Typically, this ingredient is used when kneading dough on whey, kefir or other acidic foods.

Biscuit

A classic biscuit can do without baking powder. The whipped proteins in it already serve as a baking powder due to air bubbles. It is important to whisk the proteins separately until lush foam, and then carefully introduce them into the dough. After adding proteins, the mixer is not used, but gently mixed with a spoon or fork from bottom to top. If 1/3 of the flour is replaced with potato starch, then the biscuit will turn out even more magnificent. You can also add a few drops of brandy or liquor, they will play the role of baking powder.

It is appropriate to add 3-4 tablespoons of beer to the dough for charlotte and strudel.

Shortbread dough

This type of dough is kneaded on fats with sugar, which in themselves are a baking powder. Under the influence of temperature, the mixture releases steam, which raises the dough. If the dough is kneading on sour cream, you can add soda. A teaspoon of baking powder replaces 0.5 teaspoon of soda.

Butter biscuits and muffins

If a classic biscuit and shortbread dough can do without a baking powder, then these products - no. The fats contained in them will not allow the products to rise enough and this will affect the quality of baking.

You can, of course, add the old fashioned way, but this method is ineffective. The fact is that the reaction takes place outside the dough and, before it gets into it, the mixture loses all the released carbon dioxide. It only saves that the cancellation is carried out in the wrong proportions and part of the soda gets into the quick dough, acting already inside. Soda must be mixed with dry ingredients, and vinegar with liquid, then they will interact in the test. Vinegar is better to take apple or wine, instead, it also uses lemon juice and citric acid.

It is permissible to add only baking soda to the dough containing acidic foods.  Acidic foods include kefir, yogurt, fruit or berry juices, lemon juice, and so on. The amount is determined empirically (1 teaspoon of soda corresponds to 2-3 teaspoons of powder).

How to cook and how to replace the baking powder - video

Interestingly, 1 tablespoon of vodka replaces 2.5 teaspoons of baking soda.

What is different from soda - video

Armed with the information and your own experience, you can find a substitute for baking powder for other types of dough. And homemade cakes will delight you with splendor.

When preparing yeast-free baking, baking powder (baking powder) is often added to the dough, which gives the finished products great splendor. Baking powder can be bought at the store, but what to do if it was suddenly not at hand at the right time? How to replace the baking powder?

The effect of the baking powder is based on the release of carbon dioxide: during baking, the released gas bubbles uniformly “raise” the dough, as a result the baking is more friable and lush. Carbon dioxide is released during the reaction of the components of baking powder - acidic and basic salts. The powder also contains a filler that prevents salts from interacting before being introduced into the dough.

It is preferable to use a ready-made baking powder in which the proportions of the ingredients are correctly balanced, but if you suddenly forgot or could not get it, you can replace the baking powder with the composition of your own preparation.

In the classic version baking powder consists  from baking soda (125 g), tartar (250 g), ammonium carbonate (20 g) and rice flour (25 g). But it is unlikely that these ingredients (with the exception of baking soda) are found in the kitchen of every housewife. Therefore, you can replace the baking powder with a mixture of more available components.

For this you need in equal proportions take baking soda, citric acid and starch, flour or powdered sugar (or a mixture thereof). There are also other variants of proportions - 12 parts of flour or another filler, 5 parts of soda and 3 parts of citric acid or 4 parts of filler, 2 parts of soda and 1 part of citric acid.

You can experiment with the ratio of ingredients, the main thing is that soda taste should not be felt in finished products  (this happens if there is too much soda in the baking powder, so that part of it does not react and remains in the test in its original form).

All components for home baking powder should be completely dry.: Upon contact with water, a premature reaction will begin. If you are preparing baking powder with a supply, you can not mix the components, but pour them in a glass or porcelain jar in layers so that the layers of the reagents are separated by a layer of filler (for example, a layer of soda - a layer of flour - a layer of citric acid). Store the baking powder in a sealed container in a place protected from light.

You can replace the baking powder and just baking soda, but only if the test contains ingredients that have an acid reaction: dairy products, fruit purees or juices, citric acid or vinegar, honey, chocolate and some others. In this case, the amount of soda, most likely, will have to be determined empirically, but usually its volume should be less than half the baking powder specified in the recipe.

You can also try replace baking powder with soda quenched with vinegar or citric acid, since soda itself is not a good baking powder, even if products containing acid are present in the dough. And the extinguishing of soda ensures that the desired reaction with the release of carbon dioxide does occur. At the same time, the practice of extinguishing soda before introducing it into the dough became the subject of fierce debate.

Some housewives believe that it is pointless to quench soda with vinegar before being introduced into the dough, since carbon dioxide evaporates even before baking. Others object to them that the reaction continues after the introduction of soda into the dough (if you take enough soda). What can I advise here? After extinguishing the soda with vinegar, put it into the dough immediately, without waiting for the end of drilling, and immediately put the dough in the oven. Some housewives extinguish soda when preparing biscuit dough, and do not extinguish when cooking shortbread.

If at the right moment you don’t have baking powder on hand, don’t be upset: You can always replace the baking powder with products that are likely to be in your kitchen.

Somehow I ran into a problem. I ran out of baking powder for the test, it was not in the nearest store either. One good, old advice helped. Maybe someone will also come in handy.

So, you can prepare the baking powder on your own. It turned out to be easier than ever. Since then I have been cooking it myself, but I don’t even look in the direction of the purchase.

We will need:

• baking soda,
• lemon acid,
• a small jar with a lid.

In a dry jar, pour 12 teaspoons of wheat flour, 5 teaspoons of baking soda and 3 teaspoons of citric acid.
  Then we mix this mixture thoroughly, close the jar with a lid and shake it well.
  That's all, our baking powder is ready and we can use it.

Store the baking powder in the same jar in a dark and dry place for several months.

And a few more tips found on the net:

The most common advice: “1 1/2 teaspoons of soda to extinguish with acetic acid. Or lemon juice”

"Kind people! Why do you quench soda with vinegar! After such a procedure, you have to increase the amount of soda 2-3 times, so that at least it works somehow. I am a pastry chef by profession, believe me, you will not find soda quenched with vinegar in any production recipe. Soda and acid are mixed in a DRY form, and only when interacting with the test liquid does carbon dioxide release, which we, in fact, achieve. 1/4 teaspoon of soda is enough for a regular portion of shortcrust pastry (for 250 g margarine), and acid can be added directly to the dough. And also, a large amount of soda impairs the taste of the dough and gives it a gray tint. By the way, in general, you don’t need to put any baking powder into the biscuit dough, the air works fine there. ”

“I propose replacing the baking powder with soda with the addition of starch (in a volume 2 times larger than the amount of soda). For me, this is an ideal option for baking.

And extinguishing soda with vinegar or lemon juice is not always useful. If you have an acidic medium in the test (for example, sour cream, kefir, etc.), then you do not need to extinguish the soda. For having previously extinguished soda with vinegar, you will thereby deprive it of those properties that are needed to make the dough rise in the oven. ”

“In order not to pickle vinegar, dilute half a teaspoon of soda in a glass of boiling water and pour into the dough, it will increase in volume by one and a half times and will be very magnificent. Tested for pancakes and charlotte! ”

Well, I’d like to summarize with this, in my opinion, quite complete information:

“Books and magazines on cooking in the lists of ingredients very often found this term - baking powder for dough.

In my young years, this mysterious baking powder made me upset - there was no such “beast” on sale, but it was not clear what to replace it with.

I tried to use ordinary and familiar soda instead of the mysterious baking powder, but the result was not always joyful - the taste of soda in some cases killed any desire to repeat the recipe.

However, the seeker always finds, and once in one of the magazines under the heading with useful tips, I found the “secret” of the mysterious baking powder for the test.

And, although enough time has passed from that moment, and the desired baking powder has long and firmly settled on the shelves of all grocery stores, I continue to use the old magazine “secret”.

Because the result is the same as when using the "store", and the price is ten times lower. Do not forget that I belong to the average, self-respecting housewives - therefore, “if there is no difference, then why pay more?” (C)

Before we continue the discussion on baking powder, it is necessary to return to soda - it is quite possible to replace the notorious baking powder for dough, but only in those recipes where there is a sufficient amount of acidic ingredients (for example, kefir, sour cream, or lemon juice). In this case, soda should always be mixed first with prescription flour (or other dry ingredients).

In those products where there are no acidic products, or there are very few of them, it is undesirable to use soda in its pure form, since with a high degree of probability you will get a clear and unpleasant aftertaste of “undissolved”, or rather, “unreacted” soda in the products. After all, the actual baking powder is not sodaby itself, and the reaction product of soda with acid is carbon dioxide. There is no reaction - there is no loosening, and the soda itself remains in the test as an unnecessary, spoiling taste of the ingredient.

I think, after the above, many have already guessed that the common habit of “extinguishing” soda with vinegar in a spoon is not quite right, since soda very vigorously releases the gas needed for the test not at all into the dough itself, but mostly into the air, as a result of baking not as lush as we would like.

That is why it is most reasonable to combine acid with soda directly when mixing the dough, that is, first we add soda in flour, but acid - into liquid ingredientsand then we mix it all.

The second way to make the dough lush is to use the very “baking powder for the test”, which we can very easily make using a very simple recipe from an old magazine, the name of which, unfortunately, was erased from my memory, unlike the advice itself.

So, in order to make a baking powder for the test yourself, you will need: 3 g of citric acid, 6 g of soda, 12 g of starch.

Cooking Instructions:Mix the above ingredients. When cooking test mix the resulting baking powder with flour, then proceed according to the recipe. This amount of baking powder is calculated on 500 g of flour. ”
  www.prosto-povar.ru/baking-powder

That's all, my dear hostesses, what I would like to say about replacing the baking powder for the test. I hope these tips come in handy.
  And let your pies, pancakes and cakes be airy, light and delicious!

In order for the baking to turn out to be lush and airy, it is necessary to use a baking powder for dough, otherwise buns without a baking powder and other forms of baking will look like large and heavy cakes. Therefore, in the absence of the availability of baking powder in the right amount, the housewives try to replace it with improvised materials.

Baking without soda and baking powder

It is worth noting that the baking powder affects the rise of the dough, which can not rise without its presence. It is also necessary for making pancakes - otherwise the pancakes will be without attractive pores. In general, any pastry becomes an unpresentable appearance.

Naturally, more recently, our grandmothers / mothers did not suspect that there was some kind of baking powder, and instead of it soda was used, which was an integral part of almost any test.

The use of soda, which was often extinguished in citric acid, was due to the fact that the light industry had not yet begun to produce specialized mixtures.

You should also remember the law of "meanness", according to which the absence of a specialized baking powder is detected at the very last moment when it needs to be thrown with flour to knead the dough. This leads to the fact that the hostess has to decide the question: how to replace the baking powder for baking?

How to replace baking powder in baking

Thinking over what can replace baking powder in baking, most inexperienced housewives replace it with soda. It is the most accessible material that loosens the dough, but this only happens if it is mixed with any acid (they contribute to the reaction of the decomposition of soda on carbon dioxide with water). Carbon dioxide (gas), which is released during the reaction and forms voids-cavities in the test, making it lush and light.

In the old literature, there are often tips to add 1 tablespoon of soda powder, slaked with vinegar, lemon or other acidic fruit juice. Other sources recommend using pure soda, but in large quantities. However, it is worth remembering that not every baking powder is suitable for each test.

So for baking from shortcrust pastry, various yogurts, sour-milk products, honey, cocoa, etc., are more suitable. as baking powder, not soda. If they add soda to such a dough, then without adding acid.

It should be noted that almost all baking powder that are currently sold in stores contain soda, acid and starch. Also, various baking mixtures may be added additives.

Some baking powder contains soda powder and citric acid. They often still add various flour or powdered sugar.

Ingredients

For cooking you will need:

1. The basis is flour. Various options are possible (rye, wheat, rice) - 6 tablespoons;
2. Vinegar (preferably apple or grape) - 1.5 tablespoons;
3. Soda - 2.5 tablespoons;
4. In the absence of vinegar, it is replaced with citric acid - 1 tablespoon.

Below we consider the method of preparation of baking powder.

How to cook baking powder

Next, we consider the question of preparing a baking powder of the dough at hand. Consider the most versatile baking powder, which is suitable for almost all types of dough. However, for the sake of fairness, it should be noted that a number of housewives for their baking prepare baking powder in their proportions, and some harvest it for future use and use it when necessary.

The cooking process itself is quite simple:

1. You must prepare all of the above items. The acid component deserves special attention - you can use various fruits that contain acids.
2. All components are gently mixed in any container - the baking powder is ready.

When using such a baking powder, pastries (rolls, pies, cakes, etc.) will always be lush and attractive. This baking powder is stored longer than store-bought ones.

How can I replace the baking powder: recipe step by step with a photo

Baking powder at home (video)

Attention, only TODAY!

The secrets due to which the baking is magnificent, mass. One of them is loosening the dough. Most often, baking powder is used for this purpose. We will tell you how to replace the baking powder if a store product was not at hand.

The baking powder can be replaced with a soda mixture.

Baking powder for dough is replaced with soda if there is honey, kefir or cocoa in the baking

How does a baking powder baking powder

Baking powder (bakpulver) is a mixture of salts, acidic and basic, and a neutral separator. The invention of the dough-lifting ingredient is attributed to the Englishman Alfred Bird. However, the chemist had many competitors and followers, so now there are several recipes for baking powder.

Backpools of various companies differ in components and proportions. Manufacturers seeking to keep the recipe secret do not always accurately indicate the composition on the label. A combination of:

• cremortartar - 250 g;
• table soda - 125 g;
• rice flour - 25 g;
• ammonium carbonate - 20 g.

The ability of baking powder to loosen the dough, to give the baking a porous, airy appearance is based on the emission of carbon dioxide. The appearance of bubbles occurs when heated as a result of the reaction of cremortartar with ammonium and soda. Rice flour or powdered sugar is introduced into the composition to prevent the interaction of the main ingredients in a dry state.

When preparing a home baking powder from these components, soda and ammonium are first put in a jar. Next, pour flour. The last is added cremortartar. In order not to disturb the layers, the jar cannot be shaken. At a time, it is advisable to do no more than 500 g of baculver. Store the powder in a dry and dark place in a closed container.

How to replace the baking powder in the home

For lack of baking powder, the dough is usually loosened with soda. Such a replacement does not affect the quality of baking, provided that there are enough ingredients in the test for the acid reaction.

Baking soda interacts best with fermented milk products, fruits, juices, honey, molasses, eggs, and cocoa. If there are few such ingredients, sodium bicarbonate is added to the dry flour, and vinegar, lemon juice or acid is added to the liquid components of the baking.

How to replace baking powder with soda?

Baking powder is added to the dough at the rate of 10 g per 400 g of flour.

Soda is taken 2-3 times less.

It is noteworthy that it is possible to replace baking powder with pure sodium bicarbonate, but you cannot do the opposite. If soda is indicated in the recipe, that is what it is necessary to enter.

A solution to the problem than replacing the baking powder for the test can be a mixture based on sodium bicarbonate. For example, you can get 100 g of homemade baking powder by mixing 60 g of starch, 25 g of soda and 15 g of citric acid. If desired, starch can be replaced with flour: wheat, rice, corn.

So, there is no definite answer to the question of how to replace the baking powder in baking. Under certain conditions, soda, as well as mixtures based on it, can become an alternative to baking powder.

No flour product can be imagined without a baking powder. He is responsible for the splendor, as well as the beautiful appearance of fragrant and delicious homemade cakes. But what to do when you urgently need to make a pie, pancakes or a cupcake, and not a gram of the miraculous ingredient is left in the house? What foods can it be replaced? This article will help the hostess find a great alternative to the finished baking mix.

What is a baking powder for dough?

Baking powder is a must-have ingredient for making lush baked goods. The principle of its action is based on the formation of carbon dioxide bubbles, which are evenly distributed throughout the test during baking.

On sale you can find ready-made baking powder, which consists of:

• citric acid;
• soda (food);
• flour or starch.

Advantages and disadvantages of the baking powder

Like any other ingredient, the baking powder has its advantages and disadvantages. Before using it for making homemade pastries, you need to familiarize yourself with them to exclude the possibility of harming the body of each household.

Among the advantages can be identified:

• product ready to use;
• affordable price;
• with its help you can cook magnificent pastries.

Significant disadvantages:

• it contains substances that are not very beneficial for the body (e.g. sodium hydrogen phosphate, sodium hydrogen carbonate, etc.);
• the use of modified starch, which is part of the powder.

If a housewife urgently needs to cook homemade cakes, then it is best to buy a baking powder, which will consist of soda, citric acid and flour.

Baking powder at home

To prepare a classic home baking powder you will need:

• 125 g of soda (food);
• 250 g of tartar;
• 20 g of ammonium;
• 25 g of rice flour.

Based on the fact that not every housewife in the kitchen can find all the necessary ingredients, it is still worth using two other ways.

Home-made baking powder from simple products: for cooking you will need:

• 12 tbsp. tablespoons of flour;
• 5 tbsp. tablespoons of baking soda;
• 3 tbsp. tablespoons of citric acid.

Flour can be replaced with powdered sugar, starch or any other filler.

A simple baking powder for dough: to prepare it, only baking soda and 9% vinegar are required. By mixing these ingredients you can get a sizzling liquid, which will act like a regular baking powder. The dough is lush and porous.

Secrets of baking powder preparation

From many years of culinary experience:

• home baking powder is prepared both for the preparation of specific baking, and with a margin. The only requirement is that all ingredients must be dry so that they do not lose their quality;
• vinegar can be replaced with freshly squeezed lemon juice;
• baking soda should be added only to the dough, which contains fermented milk products.

Based on the information received, we can conclude: every housewife (even an inexperienced beginner-cook), is able to independently prepare a home baking powder from improvised ingredients. Try one of the proposed options, and your pastries will always be magnificent and beautiful.

The technology for making dough has many options. It turns out different, but, of course, one thing: the looser the pastries, the tastier it is. Why does the dough become loose and light? This is influenced by the ingredients that give the dough splendor.

They are then added to create a loose structure that results from the release of carbon dioxide.

Loosening is a chemical reaction during which pores are formed in the dough structure. It is they that are fixed during baking, giving the finished product splendor.

All baking powder belong to one of three types:

1. Chemical (soda);
2. Organic (yeast, sourdough);
3. Physical (expanding action of steam inside the baked product).

Each of them is included in the recipe in order to exclude a specific taste of soda and add splendor to the finished product. Let's look at how you can replace a baking powder for dough.

The recipe for home baking powder

Every housewife in the kitchen has a treasured box, where they store purchased bags with various substances: gelatin, pepper, poppy seeds, cardamom, cinnamon. What and where to add from such a bag is a secret.

But there is no culinary secret in where to apply the baking powder. And if suddenly the needed bag was not there, do not despair and run to the store. Home baking powder can be prepared independently. For him we take (measure out very accurately):

• Flour - 12 spoons;
• Soda - 5 tablespoons;
• Citric acid - 3 tablespoons.

Cooking:

Home baking powder is no different from purchased. You need to add it at the rate of 20 grams per 500 grams of flour immediately before baking to enhance the effect. And so that it is stored longer and does not form lumps, you can put a piece of sugar in a jar.

Also, citric acid in this recipe can be replaced with 5 tsp. dried and finely ground berries of cranberries or currants (black, red).

Other home baking powder replacements

If you find that there is no baking powder, you can replace it with some products. Among them:

• Baking soda;
• Baking powder (soda, acid, flour or starch);
• Ammonium carbonate (sold very rarely, emits a lot of gases);
• A mixture of soda and starch (1: 2);
• Soda and citric acid (1: 1) (use immediately);
• Gelatin (swells when interacting with liquids);
• A mixture of fat and granulated sugar (loosens the dough due to steam during baking);
• Cream;
• Egg white (whipped to a strong foam, does not settle during baking);
• Pectin substances (interacting with water, increase);
• Yeast (bubbles develop during fermentation).

When adding these ingredients, the rule must be observed: dry ones are added to flour, liquid, respectively, to the liquid.

Acidic medium in the test (kefir, sour cream) will accelerate the quenching process. Also, if soda is diluted in boiling water, the dough will increase one and a half times. You can quench soda with sour wine.

Cook delicious, will help you cook this dessert, even if you do not really like to cook.

For a hamburger bun at home, you definitely need a baking powder, but if it is not there, you already know what to replace it with.

A common question: is it possible to replace the baking powder with soda in the test for biscuit and other baking

If you are preparing a biscuit, but there is no baking powder, soda can replace it with success. Just remember one rule: soda must be repaid with citric acid. And then you need to beat the mass, soda will help to do this faster and more evenly distribute the bubbles.

In addition, such a dough will have greater viscosity and splendor with less egg consumption.

And if you try and beat the biscuit dough well, then air will act as a baking powder.

When mixing shortcrust pastry, you do not need to extinguish soda, as it is prepared without acidic additives. Such a dough will have an airy consistency.

1. One teaspoon of baking powder is equal to half a teaspoon of soda;
2. If the composition of the recipe includes chocolate, cocoa powder, honey, lemons, molasses, dairy products, then the baking powder can be replaced with soda (for non-acidic and fluffy dough, dilute half a teaspoon in 250 ml of kefir);
3. Citric acid can be replaced with vinegar (0.5 tsp soda in 1 tbsp. L vinegar);
4. To prepare a home baking powder, you need to take only dry products;
5. If the recipe contains acidic products, then in such baking it is necessary to put soda and baking powder

Beautiful and magnificent pastries, well baked and tasty - any housewife dreams of such. To achieve this result, you need to know how the baking process goes and what affects the structure of the dough. Only by observing the recipes and the quality of the starting products can you create a real culinary masterpiece.

The preparation of yeast-free baking requires the addition of a baking powder, which gives the finished products a special splendor. You can buy this powder in almost any store, but how can it be replaced if the baking powder was not in the kitchen?

How to make a home baking powder

All the housewives of the house have a small box where all the necessary bags with various substances are lying: pepper, gelatin, cinnamon, poppy seeds and others.

But not always there is a baking powder, if suddenly it was not at hand, then you can cook it yourself. Take these ingredients:

• 5 tablespoons of soda;
• 12 tablespoons of flour;
• 3 tablespoons of citric acid (you can replace 5 teaspoons of dried and finely ground berries of currant or cranberry, table vinegar, kefir, yogurt).

Cooking:

1. Prepare a high-walled cup.
2. Add all ingredients and mix well.
3. Then sift it all through a strainer.
4. It is recommended to store in a dry jar with a closed lid.

Such a prepared home baking powder is in no way inferior to the purchased one. Before baking, use it 20 grams per 500 grams of flour. Also, many housewives add a small piece of sugar to the jar so that it is stored longer and does not create lumps.

What else can you replace the baking powder at home

• A mixture of soda and starch in a ratio of 1: 2;
• Baking soda;
• Cream;
• Gelatin;
• Citric acid and soda should be applied immediately;
• Beat egg white until a firm foam;
• A mixture of 4 parts filler, 2 parts soda and 1 part citric acid.

When you add these components, you must follow the rule: dry ingredients are added to flour, and liquid to liquid.

1. When preparing a home baking powder, it is recommended to use only dry ingredients that will not create a reaction in contact with water.
2. If your dough contains fermented milk products, citric acid, juices, honey, vinegar, chocolate and other components that have an acid reaction, then you can replace the baking powder with baking soda. It is important to take a little less soda (about half) than what is stated in the recipe for baking powder.
3. One teaspoon of baking powder is equivalent to 0.5 teaspoon of soda.
4. Vinegar can be used instead of citric acid (0.5 tsp. Soda in 1 tbsp. L. Vinegar).