Homemade Baking Powder
baking Soda + Acid
If you’re out of Baking Powder at home, a few smart trades will help you achieve nicely-domed cupcakes or ethereally fluffy scones.—and baking soda is part of the formula to substitution success.
Since Baking Powder is baking soda with an acid and a stabilizer added, one of the best substitutions for Baking Powder is to use baking soda plus an acidic ingredient, such as plain yogurt, buttermilk, lemon juice, or vinegar. While it won’t have the double-acting effect of Baking Powder, you’ll still achieve the leavening you’re looking for.
Here’s how to do it: Mix the baking soda into the dry ingredients and the acid of your choice into the wet ingredients. Once your batter is combined, get it into the oven ASAP, as the reaction will start immediately. Remember that baking soda is stronger than Baking Powder, so you’ll want to use a quarter of the amount of baking soda as powder. So if the recipe calls for 1 tsp. Baking Powder, use ¼ tsp. baking soda. Used in concert with the acid of your choice (see below), the combination should create the desired chemical reaction. Note, however, that this can be a bit of a gamble since the pH level of the fresh ingredients listed here can fluctuate based on brand and other factors. You’ll also want to decrease the amount of liquids elsewhere in your recipe by a comparable amount. Still willing to give it a go? Here are a few acidic options to try out:
· ½ cup buttermilk per ¼ tsp. baking soda
· ½ cup plain yogurt per ¼ tsp. baking soda
· ½ tsp. lemon juice per ¼ tsp. baking soda
· ½ tsp. vinegar per ¼ tsp. baking soda
A word to the wise: You’ll want to be cautious of the amount of baking soda you use, as too much baking soda can give baked goods a metallic taste. Note that more potent acids like vinegar might contribute a strong flavor to your baked goods.