What do you do if you don't have baking soda or powder and the recipe calls for both?

Answer 1

substitute baking soda 4 baking powder just add a little less then what's is called 4...i've done it many times b4 and it tastes basically the same...:)it just tases a little different

Baking soda should never be substituted for baking powder as not only does the flavor change, but the rising is entirely different and the whole outcome will be way off.

You can however use baking soda if you have corn starch and cream of tartar. Baking soda, combined with an equal measure of cornstarch and twice as much cream of tartar, can be used to replace baking powder. Use about one quarter the amount of baking soda as the recipe calls for baking powder, and then scale the cornstarch and cream of tartar accordingly. For example, if the recipe calls for 1 teaspoon of baking powder, it can be replaced by ¼ teaspoon of baking soda, ¼ teaspoon of cornstarch and ½ teaspoon of cream of tartar.

Answer 2

Sorry but you need both if the recipe calls for it.

Baking powder is composed of:

baking soda + two dry acids

When exposed to heat it will react ONLY with itself to create gas to help the baked product rise.

Baking soda is just baking soda:

It reacts with an acid ingredient in your recipe when exposed to moisture which produces gas. Without the acidic ingredient the baked product will taste soapy or bitter, and without the baking soda your baked product will taste sour.

Acid Ingredients include (but are not limited to):

buttermilk

vanilla

lemon juice

Answer 3

To make baking powder, mix two parts cream of tartar with one part baking soda. Use the same amount of baking powder called for by the recipe.

Otherwise, there are cookie recipes that just require baking soda/salt to make them rise.

Answer 4

Make something else. Baking with flour usually requires exact amounts and exact ingredients to be sure it works from a food science perspective. Baking soda and powder are for making the dough rise, and how it rises and the size of the "bubbles" formed in the process can affect the end product fairly significantly. You could also run to the store or borrow from a neighbor.

Or:

1: Use self-rising flour which is a type of flour that does not require baking powder or soda.

2: Without baking powder or baking soda to use as leavening agents, and assuming one does not have self-rising flour on hand, the best thing to do would be to make unleavened bread or crackers.

If one has enough time, flour, water and a bit of sugar can be combined as a "sponge" and left out overnight to collect microorganisms - wild yeasts - from the air. When the "sponge" becomes bubbly, set aside half for future "starter" and use the other half with additional flour and other ingredients for sour dough bread, and that's all you need to do

3: If making sponge cakes, then you do not actually need a raising agent at all.

When making cakes with a lot of egg and sugar, then you just whip the egg and sugar together so that it becomes very airy and light, almost stiff. The rest of ingredients should be added carefully and the result will be a very airy dough. As this dough bakes, the air bubbles captured in the dough will expand due to the increasing heat. This in turn makes the cake rise up into a perfect result.

This does to my knowledge only work well when using sugar. Artificial sweeteners does not add or make the stickiness needed to contain the air in the dough.

Note:

Different types of baking 'require' different methods of adding air to the finished result.

Some raising agents can be used instead of baking powder and baking soda with good or somewhat acceptable results. The finished product may taste different.

You should not use yeast in a sponge cake as this will most likely not work well and will leave a taste of alcohol that is hard to disguise later.

Or, for you real food scientists:

AmmoniumHydrogenCarbonate, NH4HCO3, can be used. The result might be a little bit more crisp than with baking soda. It will add a slight taste of Ammonium but in many recipes, this is intended.

KaliumHydrogenTartrate mixed with NatriumBiCarbonate (NaHCO3) is another substitute. It works well and quite similar to ordinary baking powder.

NatriumBiCarbonate, NaHCO3, can be used alone when making recipes for thick airy pancakes. (Works best with milk, but it should be possible to add some vinegar and leave milk out. It needs acid in order to perform well.)

KaliumCarbonate, K2CO3, has mostly the same uses as NatriumBiCarbonate. It also needs an acidic dough in order to perform well.

This KaliumCarbonate was in the old days made by burning very dry birch wood and then putting the ash in water. When the solution is boiled dry on the cooker, the result is known as 'Potash', and has got a rich content of KaliumCarbonate.

Answer 5

Baking powder is a mix of baking soda a base and either citric or cream of tartar as a acid to create a chemical reaction that leavens by creating air bubbles. If you add 1tsp of vinegar, lemon juice to your wet ingredients or 1tsp of cream of tartar or citric acid powder per tsp of baking soda, your recipe rise properly.

Answer 6

It depends what you are making because if it if some sort of cake like cupcakes for example they will deflate if it is a pie of some sort then it may taste different.