And can I use one in place of the other in certain recipes?
Normal double-acting baking powder makes CO2 (thus giving a rising effect) in two ways: when it gets wet, and when it is heated.
Baking soda only makes CO2 when it gets wet.
The acid in a baking powder can be either fast-acting or slow-acting. A fast-acting acid reacts in a wet mixture with baking soda at room temperature, and a slow-acting acid will not react until heated in an oven. Baking powders that contain both fast- and slow-acting acids are double acting; those that contain only one acid are single acting. By providing a second rise in the oven, double-acting baking powders increase the reliability of baked goods by rendering the time elapsed between mixing and baking less critical, and this is the type most widely available to consumers today.to consumers today.
Baking soda is pure sodium bicarbonate, while baking powder includes an acidifying agent (cream of tartar) and a drying agent (starch).
You can substitute baking soda for baking powder if you already have an acidifying agent in a recipe (like buttermilk).
In addition to forefinger's answer, I also believe baking powder has cream of tartar in it, making it more pH neutral.
You can make your own baking powder using baking soda, cornstarch, and cream of tartar.
1/4 tsp baking soda 1/2 tsp cream of tartar 1/4 tsp cornstarch
That will give you one tsp baking powder. Increase as necessary.
Also, if you don't have all those ingredients, you can use 3 measures of baking powder for every measure of baking soda, although you won't get the same flavor profile with the reduction of acidity from baking soda.
I'm following a recipe from the Artisan Bread in Five Minutes a Day book and want to bake two loaves at the same time. For one loaf, you are supposed to add one cup of water to a container in the oven, which steams the bread while baking. If baking two loaves, do I have to increase the amount of water or should one cup be enough?
When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is consistent with the proportions in How do I make a baking powder substitute? and What is the difference between baking soda and baking powder? What can I do to reduce the tanginess? Edit: Here's... this). Place about 2" apart on an ungreased baking sheet (you can use Silpat or parchment). Bake at 400°F for 8 - 10 minutes. They should be lightly browned but still soft. If you prefer a crisp cookie
I just finished making cookies. The dough was enough to make multiple batches. I only have one baking sheet. Every time a batch was ready, I used new parchment paper on the baking sheet. Is this necessary or could I just re-use the same piece of paper till all my cookies are baked?
Possible Duplicate: Can I use Chocolate Chips in place of Semi-sweet baking chocolate? Can I substitute chocolate baking bars for chocolate chips? Usually the baking bars are so much more expensive. I am going to be melting the chocolate, so I'd figure chocolate is chocolate, right? However, I am worried about if when letting the chocolate set, if the results are going to be different or not (texture, shine, smoothness, etc). Thanks!
I've made latkas and used flour as the binder, no egg. I placed the patties on an oiled baking sheet and cooked them in the oven at 375F for about 30 mins. When I pulled them out, they were quite stuck to the surface (although not burnt). The latka ingredients (beets and carrots, in this case) had a lot of sugars in them, and I think this may have contributed. What would help to make them stick less? Cooking for longer time at a lower temperature? Sprinkling some flour directly on the baking sheet in addition to the oil? Using more oil?
I just cooked some apple bread, and I'm curious about adapting it to other fruits. I'm led to believe that the acidity of a fruit will cancel out some of the effect of baking powder or baking soda by neutralizing it, so more acidic fruits will require more baking soda to compensate. Is this accurate? If so, where can I find a comprehensive list of PHs of various ingredients, and how should I calculate how much extra baking soda to add?
I am making a quiche. The recipe tells me to "blind bake" the crust at 375 degrees for 7-9 minutes. What is "blind baking"? Is it anything more complicated than baking something partially? To avoid making this a general reference question: why is it necessary to blind bake things? And, why is it called "blind" baking?
I understand why the dough should be chilled before forming it into the pie dish/pan, but often I see recipes wanting the formed base covered with wrap and put in the fridge for 20 minutes before blind baking.
I attempted to make pancakes this morning, only to discover that I was out of baking soda. I tried substituting baking powder, but it didn't work at all. The pancakes didn't bubble on the griddle, and they were far too doughy. If this happens again, do I need to go out to the store for baking soda?
Should the seeds be sprinkled over the dough before baking, or will they burn? Should they be soaked first to prevent burning? Should a wash (cornstarch?) be used to stick them to the dough? Anything else I need to know?