Baking failures usually occurs due to an incorrect type of leavener being used in the recipe. Baking failures can occur when a person use baking soda instead of baking powder, or vice versa. Before baking any product that require baking soda or baking powder, it is important for the baker to understand the difference between baking soda and baking powder.
Baking soda is a pure base and will not create the chemical reaction that will allow baked goods to rises if there is no acid in the recipe. The reaction between baking soda and acidic ingredient creates the carbon dioxide bubbles that will make the baked good rise. However, if there is no acid in the recipe, baking soda will fail to perform its primary function of creating the carbon dioxide required to make the product rise.
How to Use Baking Soda and Baking Powder
Baking powder is different in that it contains the acid within the baking powder. Thus baking powder can be used in recipes that contains no acidic ingredients. When a person is to use baking soda and baking powder in the same recipe, care must be taken not to use both leaveners at the same volume.
Baking soda is three time stronger then baking powder. A conversion chart is available to show how much baking powder to use to replace baking soda in a recipe. By using this chart a person can determine how much baking powder to use to replace baking soda in a recipe.
The chart is useful for understanding how to convert baking soda to baking powder, or baking powder to baking soda. The conversion rate indicated on the chart is based off chemical reactions, and is consistent from recipe to recipe. This conversion rate is based on the understanding that baking powder contain the ingredient necessary to react with baking soda to create the chemical reaction that will allow the baking soda to perform its function of making baked goods rise.
There are two types of baking powder; single-acting and double-acting. Double-acting baking powder releases the gas that creates the rise in recipes when the recipe is mixed with liquid and again when the recipe is cooked in the hot oven. Single-acting baking powder releases the gas that creates the rise in recipes only when mixed with liquid.
Single-acting baking powder is less common in grocery store; most baking powders that are sold are double-acting baking powder. Some ingredients in a recipe contain acid. Buttermilk, yogurt, brown sugar, molasses, lemon juice, and cocoa all contains acid.
Recipes that contain acidic ingredients allow baking soda to be used as a leavener. If a recipe does not contain acidic ingredients baking powder is the best leavening agent to use. Baking powder is a safer choice than baking soda in recipes without acidic ingredients because baking powder contains its own acidic ingredient and will not leave a soapy aftertaste in the finished product.
It is also essential to understand whether the baking soda and baking powder that a person is to use in a recipe is fresh. Once the package of baking soda or baking powder is opened, moisture can enter the package and reduce the strength of the leaveners. To test baking soda, place a small amount into vinegar and it will foam if the baking soda is fresh.
For baking powder, place one teaspoon of baking powder into a container of hot water; if the baking powder produce bubbles the product is fresh. If the baking soda and baking powder are not fresh, then the conversion chart is not of much use since the leavener will not perform the chemical reaction needed for the baked product to rise. If baking powder is not available, you can substitute it using cream of tartar and baking soda.
To create baking powder, mix cream of tartar and baking soda together in a two-to-one ratio. This creates a single-acting baking powder; therefore the homemade baking powder will not last long once prepared. To use the baking powder measure the cream of tartar and baking soda fresh each time you use the leavener.
Baking soda and baking powder can lose its strength if stored in the wrong place in the kitchen. High levels of humidity and heat will shorten the life of baking soda and baking powder. Do not store baking soda or baking powder in the cupboard next to the stovetop.
Store baking soda and baking powder in an airtight jar in a cool dry place in the kitchen. Store the jar next to the pantry in which you store your baking products. When you purchase baking soda or baking powder, make sure to mark the jar with the date that the container was opened.
Most baking soda and baking powder will last no longer than one year after being opened. A common mistake in the kitchen is to treat baking soda and baking powder as if they are the same in relation to the volume of the ingredient that is to be used. If the baker treats baking soda and baking powder as equal ingredients, baked goods will either contain too little lift, or have a metallic taste.
The conversion chart prevents this mistake. If the baker follows the conversion chart, the baker will always use the correct amount of leavener to ensure that the baked product will rise during baking.