How baking soda do you use for baking powder?

Answer 1

Replacing Baking Soda with Baking PowderBaking powder is powdered acid plus a powdered base. When liquid is added they mix together and form carbon dioxide. Baking soda is just a powdered base and needs acid in a recipe in order to create the bubbles needed to rise dough or batter. I've found that if you add about 4 times more baking powder you should create something that works about right. You may want to decrease your acid a little though. Then again...Baking soda reacts with acids to make baked goods rise while baking powder reacts with water. Because of that, most of the time they can't replace each other.

After testing the above suggestion I have found that 4 times the amount is far too much baking powder. I would suggest trying only double the amount. This was tried in a biscuit recipe, and baking powder is fine as an alternative.

Answer 2

NO.

You can do the reverse and substitute baking powder for baking soda, but you can't use baking soda as a substitute for baking powder. Baking soda is pure sodium bicarbonate where baking powder is sodium bicarbonate and usually cream of tarter and starch. Baking soda alone lacks the acidity to make baked goods rise.

Answer 3

There is not a direct correlation between these similar, but different products. Baking Soda requires and acid to be activated like lemon, buttermilk or vinegar. Not enough acid and the end result will taste bitter. Additionally Baking Soda also acts as soon as it is added to a liquid which means it will not rise any more under heat. Baking powder (single acting) has two agents the acid and baking soda. You can create this agent with 2 tsp of cream of Tartar and 1 tsp of baking soda. However again you have a fast acting product that reacts to liquids and not heat. A double acting baking powder has two agents at work one that works when it hits the liquid and one that reacts to the heat providing maximum lift. Most baking powder in the United States is is double acting. In both products the major ingredient is corn starch used to limit the impact of moisture during storage. Some recipes like Banana bread and Carrot cake use baking soda. Pancakes and biscuits use baking powder. Some suggest using baking soda to make cookies slightly firmer where baking powder is the more traditional ingredient. Hope this helps, you can learn more about cooking healthy at our WEB site http://healthylife.rmtrain.com/. We are in the midst of writing a cook book to be released this summer, "The Science of Cooking without MSG" that discusses in easy terms how common chemicals work in cooking and how to avoid dangerous chemicals being added to many common foods. It is a book that is filled with a lot of great knowledge about cooking and how to create great food the old fashioned way. John

Answer 4

Baking powder is not a direct substitution for baking soda, as it contains salt and acidic ingredients. To replace baking soda with baking powder, reduce both the amount of salt called for in the recipe, and the acidic ingredient, which might be vinegar, lemon juice, buttermilk or sour milk.

Answer 5

You mix it with a solid acid substance such as cream of tartar. Commercial baking powder usually contains cornstarch as well to keep it free flowing and increase the shelf life. Usually you would use 1 part baking soda to 2 parts cream of tartar.

Answer 6

Both are leavening agents and help baked goods to rise. The do not have the same chemical, but one can be substituted for the other in certain recipes.

You should triple the amount of baking powder to equal the amount of baking soda called for in a recipe. This may cause a slightly different taste in the finished product but not enough to make that much difference. For example, if your recipe calls for 1 teaspoon baking soda, you should use 3 teaspoons of baking powder. You can also use 2 teaspoons of baking powder for 1 teaspoon baking soda and omit the salt called for in the recipe.

Answer 7

Mix 1/4 tsp. Baking Soda plus 1/2 tsp. Cream of Tartar This mixture can be used to substitute 1 tsp. baking powder.

Answer 8

You don't. They two diff things. Sorry.