Baking powder is indispensable in baking. It is he who makes the dough lighter and airier. But it happens that it was not at hand, and a natural question arises – what to do next? Especially if you need it urgently, and there is no time to run to the store. Especially in such a case, we tell you how to replace it!
1. Soda with citric acid and flour
This is a kind of alternative to baking powder at home. Use in the same amount as the baking powder.
You will need: 5 tbsp soda, 12 tbsp. flour, 3 tbsp. citric acid.
Preparation and application: Gently mix all dry ingredients in a glass bowl with something wooden or plastic. Avoid contact of the powder with the metal so that it does not begin to oxidize ahead of time. The main plus is that the dough with such a powder can stand. But with pure soda, you need to immediately bake it.
2. Soda with citric acid and starch
This recipe is almost the same as the previous one, but instead of wheat flour, you can take corn starch. The amount is the same – identical to baking powder.
You will need: 5 tbsp soda, 12 tbsp. cornstarch, 3 tbsp. citric acid.
Preparation and application: Mix all dry ingredients in a glass jar with a wooden spoon or spatula. The remaining mixture can be stored in the same closed jar in a dry, dark cabinet.
3. Baking soda
Ordinary baking soda is a ready-made baking powder. But she needs to react, so she can only be added to the dough with acid.
You will need: 1 tsp soda.
Preparation and application: Soda by itself does not need to be prepared. Add it to kefir, sour cream or other fermented milk products, mix with lemon juice or fruit puree.
4. Soda with vinegar
This is the method used by our grandmothers. Instead of 1 tsp. baking powder you need 0.5 tsp. soda.
You will need: 0.5 tsp soda, 0.25 tsp vinegar.
Preparation and application: There are two ways: you can pour soda with vinegar, let it foam and then add it to the finished dough. And you can mix soda with flour and other dry ingredients, and send vinegar to liquid ones. It is important that the soda is completely dissolved, otherwise it will taste bitter.
5. Vodka
Oddly enough, this is quite a good baking powder for yeast and yeast-free dough. Proportions – 1 tbsp. per 1 kg.
You will need: 1 tbsp vodka.
Preparation and application: Pour the vodka into the liquid ingredients before adding the flour. Alcohol helps the dough to rise faster – our grandmothers also knew this secret.
6. Rum or cognac
The method is similar to the previous one. The difference is that cognac or rum also add flavor to the dough.
You will need: 1 tbsp cognac or rum.
Preparation and application: Alcohol has an interesting property – it neutralizes the stickiness of flour. Therefore, the dough becomes more loose and airy. This is a good option for shortcrust pastry.
7. Mineral water
Necessarily highly carbonated, without flavorings and other additives.
You will need: 100 ml of mineral water.
Preparation and application: In fact, the amount depends on the dough and the proportions of the ingredients. The easiest way is when it is dough on the water. Just replace it with soda.
8. Mineral water with citric acid
Works a little better than just mineral water. Best suited as a baking powder for water dough.
You will need: 100 ml of mineral water, a pinch of salt, a pinch of citric acid.
Preparation and application: Mix mineral water with citric acid and salt, and immediately send it to the ingredients. In addition to ordinary unleavened, you can cook rich and custard dough this way.