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Baking soda replacement? Flores_party_of_7 20 kids; Seattle, Washington 17095 posts
20th May '09

Do any of you baking mamas know if I can replace baking soda with anything? I got the kids all excited to make pineapple upside down cake, and then realized I have no baking soda. I do have baking powder... but I know that doesn't usually work out the same...
Suggestions?

Mrs. Skellington 3 kids; Saint Louis, Missouri 15088 posts
20th May '09

I dont think there is anything that can take the place of baking soda. Sorry. :(

Brown Eyed Girl! Due December 7; 18 kids; North Dakota 12704 posts
20th May '09

Gah, I remember reading in a magazine something. I think it was baking powder and flour but I'm not sure. Let me google it

Mrs. Skellington 3 kids; Saint Louis, Missouri 15088 posts
20th May '09

Wait, I found this



Answer: Using Baking Powder Instead of Baking Soda



  • You need to use 2-3 times more baking powder than baking soda. The extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn't necessarily bad.
  • Ideally, triple the amount of baking soda to equal the amount of baking powder. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder.
  • What I do is compromise... I use twice the amount of baking powder as baking soda (add 2 tsp of baking powder if the recipe calls for 1 tdp baking soda), plus I omit the salt (which adds flavor but also affects rising in some recipes).
Punk Rock Princess {EBFT} 3 kids; Killeen, Texas 26878 posts
20th May '09
  • You need to use 2-3 times more baking powder than baking soda. The extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn't necessarily bad.
  • Ideally, triple the amount of baking soda to equal the amount of baking powder. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder.
  • What I do is compromise... I use twice the amount of baking powder as baking soda (add 2 tsp of baking powder if the recipe calls for 1 tdp baking soda), plus I omit the salt (which adds flavor but also affects rising in some recipes).
Punk Rock Princess {EBFT} 3 kids; Killeen, Texas 26878 posts
20th May '09
Quoting red_dragon_girl_69:
user banned Spread Eagle, Wisconsin 18518 posts
20th May '09
Flores_party_of_7 20 kids; Seattle, Washington 17095 posts
20th May '09

I found something that said you can use about 4 times the amount of baking powder... but you should try to reduce the acidic things in the recipe. I can't really replace the acid... since it's all about the pineapple...
Boo...
Maybe I'll just do 4 times the amount with baking powder, and see what happens. I'm sure the kids will still eat it... :?

Brown Eyed Girl! Due December 7; 18 kids; North Dakota 12704 posts
20th May '09

Here, I found this




What can I use in place of Baking soda when baking?
Answer:




Hello Debbie,
Baking soda is not an easy ingredient toreplace. In some cases it can be replaced with baking powder but this is not a simple substitution, let me give you a short explanation as to why it isn't. Baking soda is used asa leavener in baking and chemical leaveners need to react to release the gas which acts to lift the dough. This reaction is between an acidic ingredientand an akaline ingredientand you always need both present forsuccessful leavening.Baking soda is an akaline ingredient and so recipes using this ingredient will have an acidic element to ensure the reaction. It is also important to have enough acidity to neutralise the baking soda or you may be left with a slightly soapy taste.
Baking powder isa balanced preparation containing bothakaline and acid components. These then reactwhen mixed witha liquid and heated. To replace thebaking soda with baking powder you will need to replace any acidic liquid, e.g. lemon juice or buttermilk,with neutral alternative e.g. water or milk.In some recipes the acidity is provided by cocoa or even molasses and this is more difficult to redress.If you really need to replace your baking soda you should use 2 teaspoons ofdouble-acting baking powder for 1/2 teaspoon of baking soda but remember to try to reduce the acidity.
Regards,
Gilla

sknymnie Hubert, nc, United States 15150 posts
20th May '09

Substituting for a lack of baking powder is very easy: 1/4 teaspoon of baking soda plus 1/2 teaspoon cream of tartar (ignoring the cornstarch) for each teaspoon of baking powder required.



http://www.ochef.com/364.htm



or you can always run to the store and buy some, or borrow baking soda from a neighbor :)

Mrs. Skellington 3 kids; Saint Louis, Missouri 15088 posts
20th May '09
Quoting Corbin's Mama {EBFB}:
Flores_party_of_7 20 kids; Seattle, Washington 17095 posts
20th May '09
Quoting Lisamaroo:
user banned Spread Eagle, Wisconsin 18518 posts
20th May '09
Quoting Xzaviers_Mama:
[JadeLee] 1 child; Minnesota 12190 posts
20th May '09

Theres a way to replace Powder with Soda.
And if you do it the way where you put twice as much powder, it may alter the taste.

Flores_party_of_7 20 kids; Seattle, Washington 17095 posts
20th May '09
Quoting sknymnie: