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Can I still use baking soda as a replacement for baking powder if the recipe uses both of them?
Hi Falguni. Right up in the article, Elise explains how to do this….. hope this helps! Good luck!
If you have a baking recipe that calls for baking powder and you only have baking soda, you may be able to substitute if you increase the amount of acidic ingredients in the recipe to offset the baking soda. You’ll also need much less baking soda as it is 3 times as powerful as baking powder. You’ll need about a teaspoon of vinegar or lemon juice for every 1/2 teaspoon of baking soda.
If a recipe calls for a tablespoon of baking powder, you’ll want to substitute with a teaspoon of baking soda. You’ll also want to add 2 teaspoons of vinegar or lemon juice to your batter.
Thx u very much, it’s a complete explanation to grab the idea of these two..
Very clear. Good show.
Is baking soda the same as bicarbonate of soda?
Hi Aleta, yes, baking soda is the same thing as bicarbonate of soda.
wait really i didn’t know that,thanks
I needed that!
Thanks Elise. Very informative and very useful. Your article answered a lot of questions that I was too lazy to look up.
Thanks Frank! I’m so glad you found the article helpful.
Banana bread, I followed directions called for 1 teaspoon baking soda did not mound at top of loaf was flat , tasted and looked great but why did it not get mounded at top of loaf
Hi, Lina! Did you check whether your baking soda was still active? The instructions for doing that are in Elise’s post above. Expired (or about to expire) baking soda is a typical culprit of quick breads that don’t rise very much. Did you make any other substitutes? Things swapping in whole wheat flour and other additions can also cause the loaf to not rise as much. Hope this helps!
If a recipe calls for 2 teaspoons of baking powder, how much baking soda and vinegar should I use?
Hi Chloe, no vinegar. But you should use 2/3 teaspoon of baking soda.
I use my baking soda and satay to cook my sausage stew which I didn’t have any baking powder is that okay I’m worried
Hi, Tangi! Emma here, managing editor. It’s hard to tell without seeing your exact recipe, but how does your stew taste? If it seems ok, then you’re fine! If it tastes soapy or bitter, then you used too much baking soda. Eating food with too much baking soda can make you feel sick and cause intestinal issues (usually temporary, but still…not fun). You might be able to dilute it by making another batch of soup without the baking soda and combining them together. But it might just be better to toss this batch and start over. Hope this helps!
I have been experimenting a recipe and I have failed many times. So the recipe calls for baking soda, SAT and sugar. There is not acid in the recipe and I wonder how baking soda can work? Can someone help me answering the question?
Baking soda will produce bubbles just by being exposed to liquid and heat.
Acidic ingredients include: applesauce, soured milk or buttermilk, honey, brown sugar, molasses, cream of tartar, lemon juice or vinegar, chocolate and cocoa powder (only regular cocoa, not Dutch-process). So it would be the brown sugar in cookies, for example. Hope this helps, May!
Can I use baking powdor as surfactant?
I have no idea.
wantin to make Norwegian vafler i found no milk nor baking soda nor baking powder in the Kitchen. so i used some drinking yoghurt With a blueberry flavour for milk, and skipped the soda or pwder. <got bad waffles? no! came out goood!
In a cookie recipe if in one batch I am using only baking soda, and in other batch only baking powder, what would be the difference. I prefer crispy cookies from outside and inside
Wished I had read this before I made my biscuits, I sub.baking Soda with baking powders an my biscuts were flat, thanks this will be helpful in the future
Hello, this was helpful. However, my banana pineapple bread recipe calls for 1tsp baking powder AND 1/2 tsp baking soda. Since it already calls for both would i still be able to substitue my baking soda and vinegar or something like that or would it put too much baking soda in the recipe since it already has it? Thanks in advance, Vanessa.
Use the1/2 tsp baking soda as required THEN to make a substitute for 1 tsp baking POWDER use
▪ 1/3 tsp baking soda + 2/3tsp Cream of Tartar Mix together then put into the Dry Ingredients.
▪Add 1 tsp Vinegar or Lemon Juice to your Wet Ingredients required in your recipe i.e. Milk or Oil
▪ Remember to preheat the oven BEFORE mixing batter. Mix quickly and put in oven immediately because it begins to rise once Wet Ingredients hit the Baking Soda.
▪ Baking Soda is not double rising like Baking POWDER and you don’t want your Banana Bread to not have any “rise” activity left while baking, if it sits around on the counter.
Thanks for the information. I am sorry I didn’t have it in Papua New Guinea where baking soda was hard to find and baking powder prevalent. Plan to send a link to this article to my friends in PNG
Is what is referred to here as baking soda not simply sold in shops as Bicarbonate of soda where your friends are because that is the correct name for it. Here in South Africa it is used for cleaning acid spills (battery etc) , baking, keep a box in refrigerator to keep air fresh , drink half a teasoon in a cup of hot water for instant relief from heartburn. Dirt cheap too !
thanks for the feedback, I tried it as you said though the recipe did not specifically require lemon juice, the cup cakes came out very well. thank once again. looking forward to seeing more baking articles on your site
thanks for the info. a quick question, when using baking soda do you add the lemon juice along side when mixing or after some few minutes.
Hi, if you are using a recipe that calls for both baking soda and lemon juice, I would mix in the baking soda first. Only add the lemon juice right before you are going to put the batter in the oven.