Results 1 to 18 of 18

Thread: Can you use baking soda instead of baking powder?

  1. #1
    Kajikit Guest

    Default Can you use baking soda instead of baking powder?

    We don't have any baking powder but I've got a giant container of
    baking soda/bicarbonate of soda that I bought for cleaning (and then
    never used!) Is there a way to use baking soda as the raising agent
    for baking instead of baking powder?

  2. #2
    jmcquown Guest

    Default Re: Can you use baking soda instead of baking powder?

    "Kajikit" <[email protected]> wrote in message
    news:[email protected]..
    > We don't have any baking powder but I've got a giant container of
    > baking soda/bicarbonate of soda that I bought for cleaning (and then
    > never used!) Is there a way to use baking soda as the raising agent
    > for baking instead of baking powder?



    I don't think so. I Googled and found this site:

    http://chemistry.about.com/cs/foodch...f/blbaking.htm

    It states:

    "You can substitute baking powder in place of baking soda (you'll need more
    baking powder and it may affect the taste), but you can't use baking soda
    when a recipe calls for baking powder."

    Jill


  3. #3
    sf Guest

    Default Re: Can you use baking soda instead of baking powder?

    On Sat, 14 Feb 2009 14:36:11 -0500, Kajikit <[email protected]>
    wrote:

    >We don't have any baking powder but I've got a giant container of
    >baking soda/bicarbonate of soda that I bought for cleaning (and then
    >never used!) Is there a way to use baking soda as the raising agent
    >for baking instead of baking powder?


    I remembered seeing home made baking powder recipes discussed here in
    rfc, so I googled recipes for you

    http://www.dianaskitchen.com/page/re...kingpowder.htm

    Here's a recipe for single-acting baking powder you could use in old
    recipes calling for Royal brand.

    * 2 tablespoons cream of tartar
    * 1 tablespoon baking soda
    * 1 tablespoon cornstarch

    http://www.gourmet.com/recipes/2000s...1/bakingpowder

    1/4 cup cream of tartar
    2 tablespoons baking soda

    * Sift together cream of tartar and baking soda 3 times, then transfer to a clean dry jar and seal tightly.

    Cooks' notes: Baking powder keeps in a cool, dark place 6 weeks.
    Homemade baking powder can be used in any recipe calling for
    commercial baking powder (and in the same quantity).



    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  4. #4
    Mark Thorson Guest

    Default Re: Can you use baking soda instead of baking powder?

    Kajikit wrote:
    >
    > We don't have any baking powder but I've got a giant container of
    > baking soda/bicarbonate of soda that I bought for cleaning (and then
    > never used!) Is there a way to use baking soda as the raising agent
    > for baking instead of baking powder?


    Many years ago, I was probably about 11 or 12,
    my mom got a book from the library on southern
    cooking, and it had a recipe for soda muffins
    which I believe used baking soda as the leavener.
    What I remember more clearly was that it required
    beating the dough with a hammer. That sounded
    interesting, so I made the recipe, and I sure
    gave that dough a sound beating.

    As I recall, the muffins were quite dense.
    I would not count it among my culinary successes.

    I believe it was from one of the Time-Life series
    of books. Great photography, good writing, but
    I'm skeptical whether the editors actually made
    any of the recipes.

  5. #5
    Paul M. Cook Guest

    Default Re: Can you use baking soda instead of baking powder?


    "Kajikit" <[email protected]> wrote in message
    news:[email protected]..
    > We don't have any baking powder but I've got a giant container of
    > baking soda/bicarbonate of soda that I bought for cleaning (and then
    > never used!) Is there a way to use baking soda as the raising agent
    > for baking instead of baking powder?


    Nope.

    Paul



  6. #6
    Dimitri Guest

    Default Re: Can you use baking soda instead of baking powder?


    "Kajikit" <[email protected]> wrote in message
    news:[email protected]..
    > We don't have any baking powder but I've got a giant container of
    > baking soda/bicarbonate of soda that I bought for cleaning (and then
    > never used!) Is there a way to use baking soda as the raising agent
    > for baking instead of baking powder?


    Not unless you have cream of tartar.


    Making Baking Powder

    You need baking soda and cream of tartar to make baking powder.

    Mix 2 parts cream of tartar with 1 part baking soda. For example, mix 2 tsp
    cream of tartar with 1 tsp baking soda.
    Use the amount of baking powder called for by the recipe. No matter how much
    homemade baking powder you made, if the recipe calls for 1-1/2 tsp, add
    exactly 1-1/2 tsp of your mixture.

    Cream of tartar is used to increase the acidity of a mixture. So, you can't
    always use baking soda in recipes that call for baking powder. You can
    switch baking powder for baking soda, however, just expect the flavor to
    change a little.

    Dimitri


  7. #7
    Kajikit Guest

    Default Re: Can you use baking soda instead of baking powder?

    On Sat, 14 Feb 2009 11:47:12 -0800, sf <[email protected]> wrote:

    >On Sat, 14 Feb 2009 14:36:11 -0500, Kajikit <[email protected]>
    >wrote:
    >
    >>We don't have any baking powder but I've got a giant container of
    >>baking soda/bicarbonate of soda that I bought for cleaning (and then
    >>never used!) Is there a way to use baking soda as the raising agent
    >>for baking instead of baking powder?

    >
    >I remembered seeing home made baking powder recipes discussed here in
    >rfc, so I googled recipes for you
    >
    >http://www.dianaskitchen.com/page/re...kingpowder.htm
    >
    >Here's a recipe for single-acting baking powder you could use in old
    >recipes calling for Royal brand.
    >
    > * 2 tablespoons cream of tartar
    > * 1 tablespoon baking soda
    > * 1 tablespoon cornstarch
    >
    >http://www.gourmet.com/recipes/2000s...1/bakingpowder
    >
    > 1/4 cup cream of tartar
    > 2 tablespoons baking soda
    >
    > * Sift together cream of tartar and baking soda 3 times, then transfer to a clean dry jar and seal tightly.
    >
    >Cooks' notes: Baking powder keeps in a cool, dark place 6 weeks.
    >Homemade baking powder can be used in any recipe calling for
    >commercial baking powder (and in the same quantity).


    Thanks SF! Alas we don't have any cream of tartar in the cupboard.
    I've never even used it! But the problem is moot - I had to go to the
    store for a few essentials so I picked up a new container of baking
    powder while I was there.

    Now why do they call it BAKING soda if it's not actually used for
    baking? What IS it useful for aside from scrubbing the grunge off
    stoves and sinks? I used to clean the stove with it but the new stove
    is glass and I switched to a special stovetop cleaner that works
    wonders.

  8. #8
    Janet Bostwick Guest

    Default Re: Can you use baking soda instead of baking powder?

    Kajikit wrote:
    > On Sat, 14 Feb 2009 11:47:12 -0800, sf <[email protected]> wrote:
    >

    snip
    > Now why do they call it BAKING soda if it's not actually used for
    > baking? What IS it useful for aside from scrubbing the grunge off
    > stoves and sinks? I used to clean the stove with it but the new stove
    > is glass and I switched to a special stovetop cleaner that works
    > wonders.

    But it is used for baking. You need to get on your computer and look it up.
    Janet



  9. #9
    sf Guest

    Default Re: Can you use baking soda instead of baking powder?

    On Sat, 14 Feb 2009 17:25:46 -0500, Kajikit <[email protected]>
    wrote:

    >Now why do they call it BAKING soda if it's not actually used for
    >baking? What IS it useful for aside from scrubbing the grunge off
    >stoves and sinks? I used to clean the stove with it but the new stove
    >is glass and I switched to a special stovetop cleaner that works
    >wonders.


    Here's some information http://www.joyofbaking.com/bakingsoda.html
    and recipes http://www.armhammer.com/myhome/recipe.asp (IE is best)


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  10. #10
    Omelet Guest

    Default Re: Can you use baking soda instead of baking powder?

    In article <[email protected]>,
    Kajikit <[email protected]> wrote:

    > We don't have any baking powder but I've got a giant container of
    > baking soda/bicarbonate of soda that I bought for cleaning (and then
    > never used!) Is there a way to use baking soda as the raising agent
    > for baking instead of baking powder?


    No.

    You have to combine it with an acid. Mom always used Cream of Tartar or
    Yogurt.
    --
    Peace! Om

    I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

  11. #11
    Rhonda Anderson Guest

    Default Re: Can you use baking soda instead of baking powder?

    Kajikit <[email protected]> wrote in
    news:d3hep416fchhf7v4fqa263[email protected]:


    >
    > Now why do they call it BAKING soda if it's not actually used for
    > baking? What IS it useful for aside from scrubbing the grunge off
    > stoves and sinks? I used to clean the stove with it but the new stove
    > is glass and I switched to a special stovetop cleaner that works
    > wonders.


    But it is used for baking. Being an Aussie you might know it better as
    bicarb soda. If you've ever made Anzacs you've used it.
    --
    Rhonda Anderson
    Cranebrook, NSW, Australia

    Core of my heart, my country! Land of the rainbow gold,
    For flood and fire and famine she pays us back threefold.
    My Country, Dorothea MacKellar, 1904


  12. #12
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Can you use baking soda instead of baking powder?

    On Feb 14, 1:46*pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
    > "Kajikit" <kaji...@jagcon.com> wrote in message
    >
    > news:[email protected]..
    >
    > > We don't have any baking powder but I've got a giant container of
    > > baking soda/bicarbonate of soda that I bought for cleaning (and then
    > > never used!) Is there a way to use baking soda as the raising agent
    > > for baking instead of baking powder?

    >
    > I don't think so. *I Googled and found this site:
    >
    > http://chemistry.about.com/cs/foodch...f/blbaking.htm
    >
    > It states:
    >
    > "You can substitute baking powder in place of baking soda (you'll need more
    > baking powder and it may affect the taste), but you can't use baking soda
    > when a recipe calls for baking powder."


    On Friday, I made biscuits, and having no buttermilk I used extra
    baking powder instead of the buttermilk/soda combo. They rose fine,
    but weren't all that good because I was also out of cake flour, and
    had to use all purpose.
    >
    > Jill


    --Bryan

  13. #13
    Lynn from Fargo Guest

    Default Re: Can you use baking soda instead of baking powder?

    On Feb 14, 3:02*pm, Mark Thorson <nos...@sonic.net> wrote:
    > Kajikit wrote:
    >
    > > We don't have any baking powder but I've got a giant container of
    > > baking soda/bicarbonate of soda that I bought for cleaning (and then
    > > never used!) Is there a way to use baking soda as the raising agent
    > > for baking instead of baking powder?

    >
    > Many years ago, I was probably about 11 or 12,
    > my mom got a book from the library on southern
    > cooking, and it had a recipe for soda muffins
    > which I believe used baking soda as the leavener.
    > What I remember more clearly was that it required
    > beating the dough with a hammer. *That sounded
    > interesting, so I made the recipe, and I sure
    > gave that dough a sound beating.
    >
    > As I recall, the muffins were quite dense.
    > I would not count it among my culinary successes.
    >
    > I believe it was from one of the Time-Life series
    > of books. *Great photography, good writing, but
    > I'm skeptical whether the editors actually made
    > any of the recipes.



    I made that recipe years ago. I expected them to be light but they
    were like "common crackers" (rocks) from New England. Damn near wore
    my arm out. They're called Beaten Biscuits and served with Smithfield
    or other country cured hams.

    Time Life "Foods of the World" is a wonderful series - out of print
    for years, but one can often find single copies in second hand
    bookstores and Ebay. The recipes were all tested - many by Michael
    Field (RIP). My favorite cookbooks ever: photos by Life and text from
    some really great writers - not always food professionals, but
    definitely food lovers. For a number of them, the books were the
    foods of their childhoods. They read like novels.
    Lynn in Fargo
    Lynn in Fargo

  14. #14
    blake murphy Guest

    Default Re: Can you use baking soda instead of baking powder?

    On Sat, 14 Feb 2009 13:02:04 -0800, Mark Thorson wrote:

    > Kajikit wrote:
    >>
    >> We don't have any baking powder but I've got a giant container of
    >> baking soda/bicarbonate of soda that I bought for cleaning (and then
    >> never used!) Is there a way to use baking soda as the raising agent
    >> for baking instead of baking powder?

    >
    > Many years ago, I was probably about 11 or 12,
    > my mom got a book from the library on southern
    > cooking, and it had a recipe for soda muffins
    > which I believe used baking soda as the leavener.
    > What I remember more clearly was that it required
    > beating the dough with a hammer. That sounded
    > interesting, so I made the recipe, and I sure
    > gave that dough a sound beating.
    >
    > As I recall, the muffins were quite dense.
    > I would not count it among my culinary successes.
    >
    > I believe it was from one of the Time-Life series
    > of books. Great photography, good writing, but
    > I'm skeptical whether the editors actually made
    > any of the recipes.


    sounds like 'beaten biscuits,' which some liken to hardtack:

    <http://www.chefrick.com/beaten-biscuits/>

    <http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1248/Recipe.cfm>

    your pal,
    blake

  15. #15
    Arri London Guest

    Default Re: Can you use baking soda instead of baking powder?



    Kajikit wrote:
    >
    > We don't have any baking powder but I've got a giant container of
    > baking soda/bicarbonate of soda that I bought for cleaning (and then
    > never used!) Is there a way to use baking soda as the raising agent
    > for baking instead of baking powder?



    You'd need to add something acidic to get much leavening power in most
    recipes. Traditional Irish soda bread uses 'bread soda', which is baking
    soda, plus soured or buttermilk to provide the acid. Give it a try.

  16. #16
    Arri London Guest

    Default Re: Can you use baking soda instead of baking powder?



    Kajikit wrote:
    >
    > On Sat, 14 Feb 2009 11:47:12 -0800, sf <[email protected]> wrote:
    >
    > >On Sat, 14 Feb 2009 14:36:11 -0500, Kajikit <[email protected]>
    > >wrote:
    > >
    > >>We don't have any baking powder but I've got a giant container of
    > >>baking soda/bicarbonate of soda that I bought for cleaning (and then
    > >>never used!) Is there a way to use baking soda as the raising agent
    > >>for baking instead of baking powder?

    > >
    > >I remembered seeing home made baking powder recipes discussed here in
    > >rfc, so I googled recipes for you
    > >
    > >http://www.dianaskitchen.com/page/re...kingpowder.htm
    > >
    > >Here's a recipe for single-acting baking powder you could use in old
    > >recipes calling for Royal brand.
    > >
    > > * 2 tablespoons cream of tartar
    > > * 1 tablespoon baking soda
    > > * 1 tablespoon cornstarch
    > >
    > >http://www.gourmet.com/recipes/2000s...1/bakingpowder
    > >
    > > 1/4 cup cream of tartar
    > > 2 tablespoons baking soda
    > >
    > > * Sift together cream of tartar and baking soda 3 times, then transfer to a clean dry jar and seal tightly.
    > >
    > >Cooks' notes: Baking powder keeps in a cool, dark place 6 weeks.
    > >Homemade baking powder can be used in any recipe calling for
    > >commercial baking powder (and in the same quantity).

    >
    > Thanks SF! Alas we don't have any cream of tartar in the cupboard.
    > I've never even used it! But the problem is moot - I had to go to the
    > store for a few essentials so I picked up a new container of baking
    > powder while I was there.
    >
    > Now why do they call it BAKING soda if it's not actually used for
    > baking? What IS it useful for aside from scrubbing the grunge off
    > stoves and sinks? I used to clean the stove with it but the new stove
    > is glass and I switched to a special stovetop cleaner that works
    > wonders.


    It is used in baking. Just ask the experts:
    http://www.armhammer.com/myhome/recipe.asp

  17. #17
    Jean B. Guest

    Default Re: Can you use baking soda instead of baking powder?

    Lynn from Fargo wrote:
    > On Feb 14, 3:02 pm, Mark Thorson <nos...@sonic.net> wrote:
    >> Kajikit wrote:
    >>
    >>> We don't have any baking powder but I've got a giant container of
    >>> baking soda/bicarbonate of soda that I bought for cleaning (and then
    >>> never used!) Is there a way to use baking soda as the raising agent
    >>> for baking instead of baking powder?

    >> Many years ago, I was probably about 11 or 12,
    >> my mom got a book from the library on southern
    >> cooking, and it had a recipe for soda muffins
    >> which I believe used baking soda as the leavener.
    >> What I remember more clearly was that it required
    >> beating the dough with a hammer. That sounded
    >> interesting, so I made the recipe, and I sure
    >> gave that dough a sound beating.
    >>
    >> As I recall, the muffins were quite dense.
    >> I would not count it among my culinary successes.
    >>
    >> I believe it was from one of the Time-Life series
    >> of books. Great photography, good writing, but
    >> I'm skeptical whether the editors actually made
    >> any of the recipes.

    >
    >
    > I made that recipe years ago. I expected them to be light but they
    > were like "common crackers" (rocks) from New England. Damn near wore
    > my arm out. They're called Beaten Biscuits and served with Smithfield
    > or other country cured hams.
    >
    > Time Life "Foods of the World" is a wonderful series - out of print
    > for years, but one can often find single copies in second hand
    > bookstores and Ebay. The recipes were all tested - many by Michael
    > Field (RIP). My favorite cookbooks ever: photos by Life and text from
    > some really great writers - not always food professionals, but
    > definitely food lovers. For a number of them, the books were the
    > foods of their childhoods. They read like novels.
    > Lynn in Fargo


    Back when that series came out, there were few, if any, books
    available here on some of the cuisines TL covered. So the recipes
    really were my introduction to some regional foods.

    --
    Jean B.

  18. #18
    Phred Guest

    Default Re: Can you use baking soda instead of baking powder?

    In article <[email protected]>, Kajikit <[email protected]> wrote:
    >We don't have any baking powder but I've got a giant container of
    >baking soda/bicarbonate of soda that I bought for cleaning (and then
    >never used!) Is there a way to use baking soda as the raising agent
    >for baking instead of baking powder?


    I've always understodd that "baking powder" is no more than a
    commercial pre-mix of baking soda and cream of tartar.

    AIUI, the reaction of baking soda and cream of tartar releases CO2 and
    this gas then causes the brew to "rise" during the cooking process
    (including the "standing" period, if any).

    Whichever way you go, you basically end up with "self raising flour",
    so you don't need to store two bags of flour in your pantry. You just
    need the one bag of plain flour plus a couple of small packets of
    long-life chemicals (if you go the combo route).

    Cheers, Phred.

    --
    [email protected]D


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32