Second, stick to recipes where fluctuation tends to be a bit more forgiving: Think blueberry muffins and Greek yogurt pancakes. Maybe skip that Instagram sensation of a cake you've been eyeballing, which could turn out dense and unpalatable if missing the proper leavener. If you're about to embark on a serious baking project, change out of those PJs and hit the grocery store. If you're just trying to give in to an early morning cookie fix, check out these baking soda substitutes and give 'em a whirl.
PS: Check out these handy baking powder substitutes and cornstarch substitutes too! If you confuse baking powder and baking soda, you're not alone: Both are white powders that serve as leaveners. The difference between the two, however, is that baking powder has baking soda in it. In order for baking soda to do its job and leaven a dough or batter, it requires an acid like molasses, lemon juice, or buttermilk, for instance.
Baking powder, on the other hand, contains its own acid, so only a non-acidic liquid—like water—is needed to activate its leavening properties. And if you want to get super technical, once you make that swap, consider replacing any acidic liquids in the recipe with non-acidic liquids to prevent the extra acid found in the baking powder from causing a separate reaction. Baking powder will also produce more of refined texture in baking recipes than the more coarse rise normally produced from baking soda.
All-purpose flour's more reactive cousin comes with baking powder and salt mixed right in. So if you're out of baking soda, you could try swapping in self-rising flour for the all-purpose variety called for in the recipe—but you'll also want to do some serious fraction math to be sure you have the ingredient amounts under control.
Also, both can be added for that nice brown colour and tangy flavour. Phew, this was great! I have to make an instructional baking video for work by tomorrow morning and the recipe calls for baking powder. I only have baking soda, so this was very informative! Can you substitute one for the other? J Why do some recipes use both? Share this: Twitter Facebook.
Like this: Like Loading Thank you Dom I really appreciate that! All the information I need and very,very helpful Loading Leave a Reply Cancel reply. So if a recipe calls for a teaspoon of baking soda, use three teaspoons of baking powder instead. It's not that easy, though—because nothing these days is. As Bri McKoy explains on her blog Our Savory Life, there is usually a bit of salt in baking powder , so she recommends that you, "omit any salt the recipe calls for" when you're making this substitution.
But if you forget to forget the salt, it's not that big of a deal; your baked goods might be a tad on the salty side, but they probably won't be inedible. If you really want to be sure you're doing it right, though, just get a box of baking soda the next time you go to the store so you can avoid making any substitutions.
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