What's the best soda or baking powder. responsible confectioner


Legendary pack of soda
Legendary pack of soda

When I first started making desserts, I was tormented by the question of why one recipe suggest using baking soda, baking powder only in the other, and the third - in general, all together. AND Why not replace soda baking powder, or vice versa?

First, let's talk, what is the difference between baking soda and baking powder, although in this case rather - what they have in common. And baking soda, and baking powder I use for baking receives over the air and loosened.

In the compounds of soda with an acid medium (dairy products, fruit juices, honey, cocoa) soda starts to produce carbon dioxide, thereby loosening the dough during baking.

By the way, if the test is not acidic foods, soda does not work and then baking will have an unpleasant taste.

Disintegrant once contains soda and citric acid, and for filling - flour or starch. soda and an acid ratio is adjusted so that the soda has reacted completely and without residue.

Therefore, if you are going through at the expense of flavor in baking soda, baking powder, use only the best.

Should I put out soda vinegar

My opinion - it is not necessary. We're adding baking soda to the dough is saturated the gas bubbles. And if you pay off the soda, it immediately begins to give off carbon dioxide, which will take more than the dough and just like that - in the air.

People's recipe baking powder

To prepare baking powder at home, I need 3 teaspoons of citric acid, 12 teaspoons of flour and 5 teaspoons of baking soda. All the ingredients were combined in a jar and stir until smooth.

For home baking powder is best to use citric acid powder.

Recipes and soda, and baking powder

Most often, there are soda and baking powder in recipes where there is a lot of sour-milk products, such as yogurt. In this case, a baking powder or soda is not enough, so it is better to combine.

If you have any questions, ask them in the comments.

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