What used to add instead of soda. How can I replace the food soda

	Description
Carbonate ammonium	Under the action of high temperature, the substance decomposes and carbon dioxide with ammonia is distinguished, so that it can be used in baking, replacing the haired soda.
Baking powder	The dough breakdler can be replaced with soda in the cake, in a charlottery. This product contains: soda; citric acid; The bundle can be made independently, it is only important to observe the proportions. Lemonic acid can be replaced with fresh lemon (its juice), vinegar.
,	If you need to use tea soda in the Oladiah, but it is not at hand, use butter, margarine. They will make a soft, gentle and porous dish. Such a replacement in Oladiah will be more relevant, because it will help to improve the taste quality of the dish.
	Almost all alcohol-containing drinks can be used instead of soda. 1 tbsp. l. Strong alcohol is 2.5 g of soda. You can use:
Hazing	The strong mineral water will be relevant if there is no possibility to use soda or its other analogues. By the way, she, as well as soda helps when heartburn.
Equiphertic products	The dough on kefir, prostrochy or even milk will be a more tasty option than with soda, especially in pancakes. The dough on fermented milk products is tastier, elastic, but may be slightly burning.

Soda (sodium bicarbonate) is a substance that is used everywhere in cooking. It is absolutely safe for health, not toxic. Soda, probably, is in the kitchen almost every mistress. If it happened so that she was not at hand when preparing some kind of dish, then the question arises than to replace the food soda.

There are many options that have similar with soda characteristics and help to prepare lush and delicious baking.

Principle of operation of soda

Food soda consists of atoms:

hydrogen;
sodium;
carbon;
oxygen.

If we consider its chemical properties, then the soda is alkali. Upon contact with the acid, carbon dioxide forming bubbles begins from soda. Thanks to these bubbles, the dough is obtained lush and air.

If you add one alone in the dough, it can negatively affect the final dish, because the tearing components will not be able to completely dissolve, which is why yellowish brown color appears, a specific smell.

To avoid such consequences, soda must be allowed to extinguish with acid, such as vinegar. This allows you to make a dish lush, soft.

According to the result, the baking will be stored longer, does not worry and keeping the original shape. Soda can be added to the dough that does not contain yeast. It is often used for cooking:

pies;
cake;
oil.

Soda should be mixed with vinegar in glass container, and then add to the rest of the ingredients. This procedure is carried out as quickly as possible so that bubbles with carbon dioxide fall into the dough. Some hostesses refuse vinegar, replacing it with lemon.

The result and method of use will be similar. You can also mix dry soda with kefir, then add to the test - this option is not suitable for all dishes.

Options for replacing soda

There are many analogues to replace the soda powder in baking. And this is not necessarily the yeast. It is only necessary to explore each and choose the one that fits most.

Carbonate ammonium

At high temperatures, the substance begins to decompose, highlighting carbon dioxide with ammonia, thanks to which the baking can be made pretty volumetric. Preparing a dish with this substance, you need to be careful.

It is necessary to observe the proportions, no rush. If you do not adhere to these recommendations, the dish will be spoiled.

The second name of the baking powder is a bakery powder. This is the composition of soda, citric acid and starch, sometimes flour. This is the most convenient way to increase the volume of the test.

During cooking, it is not necessary to use additional fermented dairy products (kefir, sour cream, serum, yogurt or yogurt).

The baking powder will still perform its function. During the kneading, it is important that the flour be sure to be sifted, otherwise the dough will not rise.

Creamy oil, margarine

This is a great way to get lush pancakes, lace pancakes, if there was no soda at hand. With their help you can make a soft, air, porous dough.

It is important to take into account - this is a bold product, so it is necessary to add it to the dish in minimum quantities. In addition, Margarine refers to the transgram, which increase the level of harmful cholesterol in the blood.

Alcohol

Almost all alcohol-containing drinks are suitable for cooking and can perform the same functions as soda.

Soda

The soda will become an excellent alternative to alcohol and makes the dough with air and lush. It is better to choose a strongly carbonated mineral water.

Dairy products

This is one of the best ways to get delicious and air dough. Instead, you can use our prostrip.

If you need to find than replacing soda, use the options presented. Surely some of them will suit you and help cook a delicious dish.

As well as the food soda, the dough breakdler is a component often used in baking to promote an increase in or disintegrating the final product.

Bakery powder (dough breakdler) is often confused with food soda due to external similarities and functions. Nevertheless, these are completely different products.

In fact, the baking powder is a combination of food soda and wine stone. When it is exposed to liquid and heat, carbon dioxide is formed, which causes baking growth ().

The baking powder can be used as a substitute for food soda. Nevertheless, its loosening ability is not as strong as the action of ordinary food soda. As a result, in order to get the same final product you will need a larger amount of bundle.

Although the results may differ, you must use a large amount of baking powder, than if you were used food soda.

For example, if the recipe requires 1 teaspoon of food soda, use 3 teaspoons of a baking powder as a replacement.

Please note that this replacement can lead to a more salty and sour taste than expected in the original recipe.

If your recipe already requires salt, it may have been nice to reduce the amount of at least twice in order to take into account the potential change in taste.

In addition, since the baking agent already contains acid (wine stone), you might think about to reduce or replace some other more acidic ingredients in the recipe with something neutral.

Output:

The dough breakdler is another breakthrower that can replace the food soda, but its action is not so strong. Use about three times more dough breakdown than food soda.

2. Potassium Bicarbonate and Salt

Although potassium bicarbonate is often used as a dietary supplement, it is also an effective substitute for food soda.

This replacement is especially convenient for those who are trying to reduce sodium consumption, since potassium bicarbonate does not contain sodium ().

It can be used as a substitute for food soda 1: 1. Nevertheless, due to the low level of salt content, you can notice the change in the taste of your dish.

If you are not worried about the consumption of sodium, you can add more salt into your recipe to take into account the change in taste, but this step is not mandatory.

The exact amount of salt that you need to add depends on the specific recipe and probably requires some experiments to get the best result. Approximately 1 / 4-1 / 2 teaspoons of salt on each teaspoon of potassium bicarbonate - good ratio for start.

Output:

Potassium bicarbonate is an effective substitute for food soda and can be used to replace in a 1: 1 ratio. Since it does not contain sodium, like the usual food soda, you can add more salts to your recipe to take into account changes in taste.

3. Ammonium carbonate

Ammonium carbonate is another practical substitute for food soda.

It has some historical importance, since it was one of the main chemical breakpoints used in the 13th century ().

Ultimately in modern baking practice, it was replaced by a dough breakdler and food soda, although it is still sometimes used.

Ammonium carbonate is known in that it gives bakery products a crunchy texture, which is especially desirable when preparing some confectionery products, such as thin, crispy cookies or crackers.

Food soda can be easily replaced by ammonium carbonate in a 1: 1 ratio, but it may not be suitable for all recipes.

In combination with heat and acid, ammonium carbonate produces carbon dioxide and ammonia. Ammonia can create a strong, unpleasant smell ().

In baking with a light, fine ammonia texture is easily dissipated, without having a negative effect on the result.

However, in thick baking, such as pies or cupcakes, ammonia may not dissipate, leaving an unpleasant smell.

Output:

Ammonium carbonate when replacing food soda can be used in a 1: 1 ratio. Nevertheless, it should be used only for thin and crispy baking, such as cookies and crackers.

4. Self-taking flour

Self-taking flour is another option for replacing food soda, although the necessary adjustments of recipes using this product are slightly more complex and may not be approached for a beginner baker.

Self-taking flour contains a combination of flour, baking powder and salt. Each cup (120 grams) of self-taking flour contains approximately 1 1/2 teaspoon of a baking powder and 1/4 teaspoon salt.

If your recipe requires food soda, it is most likely, also includes an acidic ingredient with which the food soda reacts.

Since the acid (baking agent) is already included in self-taking flour, you must replace the acid in its original recipe with something more neutral to keep a balanced taste.

For example, if your recipe uses the pointer as an acid, you can replace it with ordinary milk.

This part of the process may be a bit more complicated, depending on the recipe you follow, but the method of samples and errors is an excellent way to hone your homebag skills.

Output:

Self-taking flour contains a baking powder and salt, so in some recipes it can be used to replace food soda. Keep in mind that you need to balance certain ingredients.

When it comes to baking, it is necessary to achieve the desired result.

If you do not have food soda, it is important to replace it with a similar functional ingredient, such as a dough breakner.

Nevertheless, there are other tricks that you can use to further improve the puff of your product.

Whipped egg whites or cream can act as mechanical bars, improving the magnitude of the final pastry, which includes these ingredients.

If your recipe requires eggs, separate yolks from proteins and beat them with a whisk or an electrical mixer until they become a magnificent foam. After adding yolks to the dough, add whipped proteins to give it a pomp.

In the same way, if your recipe requires thick cream, use a whisk or an electrical mixer to add air to the cream before adding them to the dough. It will help make your baking more fluffy. Try not too much to zealously in stirring the test, otherwise it can limit the growth of the final product.

Output:

Whipped egg proteins and cream before adding them to baking dough can improve the magnitude of the final product.

Summarize

Food soda is a vital ingredient in many types of baking, as it helps to increase the volume of the final product.
If you have already begun cooking and found that you have no food soda, there are several replacement options.
You may have to make some changes to your original recipe to adjust to replace, but the process of samples and errors can improve your home-based skills.

Soda, or sodium bicarbonate, has been widely used in everyday life, traditional medicine, but especially, in the manufacture of confectionery products. There is no such confectioner who would use this product in the manufacture of their baking. But it should be noted that the bicarbonate itself is not used in baking, it needs to be cleaned with a bite. What to replace the haired soda, is it important when baking products from flour? To answer this question, it is necessary to find out the principle of "work" of sodium bugger.

To break the baking dough always delicious, it is necessary to apply the soda correctly or its substitute

How "works" soda powder

The usual food soda has in its composition atoms of hydrogen, carbon, sodium, oxygen. By chemical properties it is alkali. Upon joining the reaction with acid, carbon dioxide is distinguished, which forms bubbles. It is these bubbles that give the test of the pomp, airiness. If you add only alkali, you can spoil the product at the output, since the disintegrating agent is completely dissolved, and give the test an unpleasant odor and yellowish brown color. To avoid this, you need to repay the soda by vinegar. The mass will become a magnificent, soft. The confectionery will not live for a long time, will save your form for a long time. Add alkali to the dough that does not contain yeast. Soda powder is used when baking pies, cakes, foddes, when you want to get a high, lush product.

When using alkali, it is necessary to mix it with a vinegar in a glassware, stir up to complete dissolution, only then add to the rest of the ingredients. Do it quickly so that bubbles get into the dough and continued the reaction there. The dough is mixed in this way: mix first all dry ingredients, then add liquid plus acid, all quickly stirred and put bake. At high temperatures, the reaction inside the test will accelerate, it will become even more lush, air.

There are hostess who do not want to use vinegar. Therefore, it can be replaced with lemon juice or lemon acid diluted with water. The principle of use is the same, and the result is the same. Delicious bakery dishes are obtained in kefir or prostrip. Here bicarbonate is used dry. It is thoroughly stirred in an acidic medium, and then flour and other ingredients are added. Such dough is suitable not only for pancakes, but also for cakes.

Is it possible to replace this product

How to replace soda, if not under hand the necessary food product, and you need to bake something? Then use a dough breakdler. Now there are many manufacturers producing such a component for confectionery products. When this powder is selected, focus on already known brands.

Ready baking powder (bakery powder) is much easier to use - there is no need to quench powder

Powder for baking should be clean, white or slightly yellowish, homogeneous consistency without lumps. It is important to pay attention to the shelf life, because under a fair period of the ingredient, the mixture may not rise.

When it comes to pieces, couching, pies, buns, it can be replaced with a soda with ordinary dry or extruded bread yeast. But the use of yeast is impossible when cooking cakes or cupcakes, there is no bicarbonate.

If the culinary recipe contains a certain amount of sodium bicarbonate, then when it is replaced by a disintegrator, it is necessary to take into account that the ingredient is contained 2 times less, so the dual dose of powder is used for the recipe. For example, if it takes 0.5 hours from soda for foddes, then you need to add a mine powder add 1 tsp. To achieve the desired effect.

Some hostesses prepare a loose mixture on their own. For the preparation of 20 g powder take:

1 tsp. sodium bicarbonate;
0, 5 h. L. citric acid;
2.5 h. L. flour.

Such powder is done very quickly and does not differ from the manufacturing made. Another plus - it is fresh and the necessary components are always at home.

Replace sodium bicarbonate by ammonium. But when it is used, it is necessary to clearly follow the instructions for use, since ammonia is allocated when preparation. If the ingredient add more norms, the cake will be high, lush, but have a sharp smell of ammonia, so it will become unsuitable for use.

If the hostess does not want to use tearing substances to which the bicarbonate sodium also relates, you can use butter or replace it with margarine (more than oils will be required). At the same time, the cake or buns will be fragrant, soft, lush. The only minus of such baking is calorie. Therefore, those who want to lose weight reduce the portions of such bakery products.

The proportions of the components in the bustle are reconciled and selected in such a way that sodium bicarbonate reacts completely and did not give an unpleasant taste.

Effectively adding cognac, roma or alcohol instead of bundles. Delicious cookies are obtained if you add beer instead of soda powder. The product is obtained fragrant, crumbly, just "melting" in the mouth.

Very important for successful baking composition of the mixture. If there are components that additionally increase the acidity, then the baking powder takes more, because the acidic medium in this case exceeds alkaline and during the reaction there is an insufficient amount of bubbles to raise the mixture. These foodstuffs include:

dairy products;
jam;
chocolate.

Note - if the bee honey is used for cooking, then only sodium bicarbonate, the bareel will not "cope" with it. Given all the above tips in the preparation of buns and cakes, even the novice mistress will prepare delicious baking.

Food soda (sodium bicarbonate) is a safe and absolutely non-toxic substance that is present in most recipes for baking. There are situations when it may be necessary (in its absence) or simply desire (due to the specific, barely tangible taste of soda) to replace it for some other, possessing similar properties, the product. Let's deal with whether it is possible to replace this white powder on anything else.

The main property of soda

In order to understand what we add to the baking soda, let's figure it out in its qualities. The main "power" is the ability to attach the test of air, crumbness and porosity. This is achieved due to the fact that the disintegration of the product on water, salt and carbon dioxide occurs when the white powder interacts with the acidic medium. Then carbon dioxide as a result of heating expands and gives the test the desired puff.

Dough breakner will replace soda

Pakery powder - a product that is a mixture of nutritional supplements: soda (5 parts), citric acid (3 parts), flour or starch (12 parts) - is ideal for replacing food soda. This ingredient is convenient because it is good to use in the test, in which there is no "fermencles" (sour cream, prostrochashi, kefira, yogurt, serum). The amount of bundle added to the dough instead of soda should exceed the originally required amount of soda twice or at the rate of 10 gr. Powder for 400 gr. flour.

Margarine or oil will replace soda

No less lush and delicious baking can be obtained by adding to the dish instead of soda oil or margarine. It is worth considering that putting these products should be larger than the recipe.

Alcohol will replace soda

Porosity Test can give alcoholic beverages (rum, brandy, vodka, beer, flavored liqueurs). 1 tbsp. l. Alcohol is proportional to 2.5 gr. soda.

Kefir or mineral water instead of soda

To prepare lush pancakes, pancakes, biscuits, pies can be used by the addition of conventional kefira or strong mineral water in the dough, in half with milk or ordinary water (if any ingredients are available in the recipe).

If you decide to replace the soda, the addition of which is mandatory according to the recipe, to another product - be careful, since your baking may not work as a result. For example, if the composition of your test is present honey, chocolate, fruit puree or juice - soda is simply necessary, and yeast added to the biscuit will not replace the soda in any way.

Or a simple soda is a safe substance, completely non-toxic, which is present in many recipes in cooking.

Soda is familiar with all the hosts as an indispensable ingredient when working with the test. What if it was not at hand? How to replace this component in baking? What other products or substances have similar qualities? We will deal with replacing soda, and whether it will give this desired result.

For what is needed soda

In order to understand how to replace the soda, we will deal with what role she plays in the test.

Everything is very simple here. Interacting with an acidic environment, the soda disintegrates into two elements:

Water.
Salt.

It is thanks to these components that the dough does not stick out, becomes fluffy, air.

Food soda is the most popular product that saturates with carbon dioxide gas, but it is easy to replace similar by the properties of components. What are these components? Tell.

Soda and its food analogues

Is it possible to replace soda? Yes! As, the reader has already understood, not only she is able to give the test of the pomp and real airiness.

Cookins advise to replace soda with dry or alive yeast, which can easily be purchased at any store.

Also quite often, alcohol can act as a similar component - it is rum, simple beer, cognac and even alcohol.

What to replace soda in baking? Foreign hostesses are recommended in the process of culinary creativity to use ammonia, but, of course, only food.

But it is necessary to remember that the lack of soda is not always possible to compensate for the addition of yeast. Most often, yeast is used to prepare delicious baking from yeast dough, but this component is not suitable for biscuit.

Carbonate ammonium

This substance that decomposes at high temperature is capable of separating carbon dioxide, as well as ammonia, therefore this product is used in baking large volumes.

In the process of cooking with such a component, it is necessary to behave very carefully, accurately observe all the proportions, and at home, in a hurry, when everything is done "on the eyes", to withstand all the ratios are not always simple.

Therefore, use this ingredient in baking, if you are a real professional, otherwise you risk spoiling all products.

Basin as a substitute for sodium bicarbonate

How can I replace soda in baking? Of course, the bass. Is it still called what is he? This is a product containing such additives as:

Soda.
Lemon acid.
Starch, also possible flour.

This component is perfect for the test. His ease is that if there are no fermented milk products at hand, for example, sour cream, kefir, serum, prostroprious or even yogurt, it will still break away and flies the mass.

The dose of a breakpoint added to the dough instead of the usual product usually exceeds it twice. For example, ten grams of bundle of flour on the shelter. Soda would have to add five grams.

But one advice: the flour always sift, otherwise the dough may not rise, it will not work off the air baking.

Margarine or butter - soda substitute

Want to get luxurious pancakes or did not be soda at hand? Ordinary margarine or oil will come to the rescue.

They will give test soft, airiness, make it porous and incredibly tasty. Here it is necessary to remember that it is necessary to add this bold product in large doses than is indicated in the recipe. Do not spare margarine or oil, then the result of the works will delight with its taste.

Alcohol

What to replace soda yet? As already mentioned a little higher, almost any strong alcohol-containing drink is able to replace it. Ended the soda - we go to your mini bar and take a bottle with vodka or brandy. Wine, Absinthe and Martini are not helpers in these culinary affairs.

So, one tablespoon of strong alcohol corresponds to 2.5 grams of sodium bicarbonate. No vodka, take alcohol, beer, fragrant liquor (then the dough will be bolshing) or rum.

Mineral water

If the proposed components did not turn at hand, there is no beer, nor oil with margarine, nor a baking powder, use the mineral package, preferably strong.

A simple biscuit will be higher and more magnificent, and pies are simply incredibly air if you use this simple component.

Equal milk substitutes of soda

What to replace soda yet? When there is a kefir at hand either sour procure, or just the black milk, then its absence will not be as critical.

A previous product will give elasticity with baking, but it will be necessary to warm it up slightly so that the fermentation go is actively.

At kefir and milk, very tasty pancakes are obtained, and no soda is needed here.

So, if you still decided to replace sodium bicarbonate, which in the recipe is the necessary component, always be prepared for the fact that the result of baking will not please. This is not a fact, but, nevertheless, the dough is a capricious thing, and how it behaves when replacing soda surrogate - it is not clear. Perhaps the buns obtained exceed all possible expectations. But, for example, if there are components such as chocolate, fruits or juice from them, marmalade, honey, then the soda is indispensable here, and even yeast will not help make biscuit delicious.

Therefore, before starting to prepare the next culinary sister, take care that all the ingredients are at hand, and soda is no exception. Bon Appetit.

A few decades ago, many hostesses did not know at all about the existence of a baking powder (bakery powder). This indispensable ingredient of any baking was in a large deficit. But now the baking package can be bought in any stall. Without bakery powder, the dough does not rise, and the baking remains a lake.

During the kneading test, carbon dioxide is allocated due to the addition of the breakthrough, which makes the basis for baking literally "loose". In other words, the bakery powder allows you to make any pie lush and beautiful.

What can replace the bass

It is worth noting that the hostess does not always have a bag with a bakery powder. In this case, replace the baking powder for dough in baking can be ordinary food soda, which in itself is an excellent baking powder. And in a correctly selected proportion with an oxidizing agent, turns into a bakery powder.

To prepare a baking powder at home Take a jar with dark glass, add 12 teaspoons of flour, 5 teaspoons of food soda and 3 teaspoons of citric acid. Mix all the ingredients with a wooden shovel. Do not use a metal spoon so that the oxidative reaction does not begin. Keep the bakery powder in a dry dark place. When you need, add 2 teaspoons of a baking powder into the dough. Such a mixture can be fully used for the preparation of cupcakes, pancakes, biscuits, pankeepers, pies and other baking.

If the situation has developed in such a way that you are not taken care of a bakery powder in advance, and I really want to bake something, replacing the dough breakner at home can be familiar to all hostess hawed soda. In this case, a large amount of carbon dioxide will also be released, which will burst the dough. The only difference is that homely bakery powder is suitable for storage, and the handed soda needs to be added to the dough immediately.

It is necessary to quench the soda by vinegar - better wine or apple. In the dough, it is enough to put 1 spoonful of hawed soda so that the pastries come out lush. However, if you make the dough on kefir, you can add a delayed soda, as fermented dairy products are natural oxidizing agents, which means the process of separating carbon dioxide when contacting kefira and soda will go without vinegar.

How to replace the bass and soda

Sometimes there are situations when there is no bakery powder or soda in the house. However, bake a delicious cake can be in such a situation.

So when baking the charlosty and the strzdel in the dough, you can add several spoons of beer.

If water is added according to the recipe for baking, it can be mixed in equal proportions with any strongly gashed mineral water. Finally, for the preparation of lush baking soda and bakery powder can be replaced by yeast.

Surprisingly, even vodka can replace soda. Each tablespoon of a hot drink replaces 2.5 g of soda. In addition, flavored liqueurs are able to replace the bakery powder and make baking more lush and tasty.

Experienced cooks say that replace soda in baking on analog, without damaging the quality of the dish, quite real. Sometimes to look for a replacement is simply due to the lack of soda. To figure out how to replace it, it is necessary to understand which reactions cause the soda that the dough is obtained high quality.

Secret of Quality

When the soda pinch enters the fermented milk products, which underlie the majority of baking, the reaction begins, known even to schoolchildren. A hiss appears, accompanied by bubbles, which indicates the separation of carbon dioxide. It is this reaction of soda and makes the dough lush and loose. The continuous development of the product industry allows you to choose a decent substitute for soda, causing a similar reaction, only artificially.

We are talking about a bustle. Its composition is soda, but in small quantities and acid. Also in most embodiments there are additional ingredients, they can be flour and / or starch. The use of such an artificial breakthrower is very practical and really allows you to cause a reaction similar to the addition of soda. In the test, bubbles are visible and it turns out to be air.

It turns out that no soda is responsible for the reaction of "bubbles", but the acidic product, which can be milk, berries and any other. Baking quality depends on the quality of sour product and its interaction either with soda, or with an artificial baking powder.

Modern substitutes

Carbon dioxide ammonium has a property to quickly decompose under the influence of high temperatures, instantly dissolving in water. But if the decomposition process is not occurring in water, but in the air, then ammonium quickly turns into a two-dimensional component, which is categorically unacceptable for use in food. Because of this, ammonium carbon dioxide is stored in a simple order with norms - in a closed container in the dark room. And open it immediately before the preparation of the test. The open container is used completely or already emitted.

In addition to the preparation of trimming dough, carbonate ammonium is used only for that baking, the level of moisture is lowered to 5%. Most often it is cookies, cakes and other thin baking. Otherwise, ammonia is formed in the composition, which is not just toxic for humans, but also deadly in large quantities.

Despite all the advantages and high quality, the use of carbonate ammonium at home is not always permissible, because at home is difficult to adhere to the rules for storage and use. And himself, this element is dangerous. Therefore, most often carbon dioxide ammonium is used on large culinary consumer facilities. Previously, he entered the list of prohibited ingredients, but today they have learned to enjoy safely. If someone wants to risk a risk and use carbon dioxide at home, it is necessary to strictly observe the recipe and acquire a quality product.

Breaks "do it yourself"

Prepare a disintegrator independently, using only sweater tools is quite real. Some owners who have long decided to abandon the use of soda, have personal recipes proven over the years. The main thing is to comply with the proportions during cooking. If this is not done, nothing terrible will occur, as in the case of carbon dioxide ammonium, but the dough is unlikely to succeed in loose and air.

Consider several popular recipes:

We mix flour, food soda and citric acid in proportion 3: 2: 1. Flour is desirable to take only the highest grade. The resulting mixture should be stored necessarily in a tightly closed container and in a dark place. It is best to cook it at a time. Some add such homemade baking agent one more component - vodka. It is necessary to do this directly before adding a mixture into the dough. Vodka will give baking even greater looseness and crispy crust.
We take 5 hours l. Food soda, 3 h. l. citric acid and 12 h. l. Starch. Such a recipe for an artificial baking powder is used for baking, the dough is based on acidic products. At 0.5 kg of finished dough takes no more than 12 g. Cooked baking powder.

Natural baking powers

There are other alternative methods for replacing soda:

Despite the fact that substitutes for food soda in baking there are many, it is important to understand that not any recipe allows them to use. For example, if honey, chocolate, fruit goes in the dough, then replace the food soda is hardly possible. Some mistakenly believe that the soda can be replaced, but it is not so, because it turns out a completely different type of test. Therefore, it is possible to select a baking powder in the event that it allows the type of baking and select the appropriate option for a specific test.

This substance that decomposes at high temperature is capable of separating carbon dioxide, as well as ammonia, therefore this product is used in baking large volumes.

Therefore, use this ingredient in baking, if you are a real professional, otherwise you risk spoiling all products.

Basin as a substitute for sodium bicarbonate

How can I replace soda in baking? Of course, the bass. It is also called the bakery powder. What he really is? This is a product containing such additives as:

Soda.
Lemon acid.
Starch, also possible flour.

The dose of a breakpoint added to the dough instead of the usual product usually exceeds it twice. For example, ten grams of bundle of flour on the shelter. Soda would have to add five grams.

But one advice: the flour always sift, otherwise the dough may not rise, it will not work off the air baking.

Margarine or butter - soda substitute

Want to get luxurious pancakes or openwork pancakes, and at hand it turned out to be soda? Do not worry, ordinary margarine or oil will come to the rescue.

Alcohol

So, one tablespoon of strong alcohol corresponds to 2.5 grams of sodium bicarbonate. No vodka, take alcohol, beer, fragrant liquor (then the dough will be bolshing) or rum.

Mineral water

If the proposed components did not turn at hand, there is no beer, nor oil with margarine, nor a baking powder, use the mineral package, preferably strong.

A simple biscuit will be higher and more magnificent, and pies are simply incredibly air if you use this simple component.

Equal milk substitutes of soda

What to replace soda yet? When there is a kefir at hand either sour procure, or just the black milk, then its absence will not be as critical.

A previous product will give elasticity with baking, but it will be necessary to warm it up slightly so that the fermentation go is actively.

At kefir and milk, very tasty pancakes are obtained, and no soda is needed here.

Therefore, before starting to prepare the next culinary sister, take care that all the ingredients are at hand, and soda is no exception. Bon Appetit.