Discover the characteristics of each of these self-rising products and whether or not they are interchangeable
By its composition, both baking soda and baking powder are ingredients considered “chemical yeasts”. When incorporated into a pastry recipe before cooking, these products generate carbon dioxide, which helps the preparation to rise.
Baking soda, when combined with moisture and an acid element, such as yogurt, eggs or sour milk, produces carbon dioxide bubbles. But if there is not enough acid for the reaction to occur, a bitter taste will be generated in the preparation.
On the other hand baking powder is made of baking soda, which has an acid supplement; tartar cream and a drying agent; usually cornstarch.
Although the two perform the same function, baking soda cannot be used as a substitute for baking powder because sodium bicarbonate is four times more potent. In addition, the dough to which baking soda will be added must always carry an acid element to make sure the reaction can take place.
It is possible to do it in reverse, substitute baking soda for baking powder. The only detail is that the quantity should be considerably increased and the taste of the final product could be changed.
It should be noted that with any of these two products, the reaction will begin as soon as they are combined with the rest of the ingredients. As leaven is completed thanks to the heat of the oven, it is important to introduce the mixture as soon as the ingredients are combined.
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