Baking powder is a dry mixture of a carbonate or bicarbonate and a weak acid used as a leavening agent for increasing the volume and creating the texture of baked goods. It is used in the baking of cakes, breads and pastries.
Sodium bicarbonate (Baking soda) could be substituted for baking powder provided enough acid reagent is added to the recipe.
Recipe
Ingredients
Flour - 450 g
Bakers Baking Powder - 10g
Preparation
Keep in a dry place. Use 10g for each 450 g of flour
Mix thoroughly with the flour in dry state by sifting flour and baking powder together, 2 or 3 times essentially.
In order to have the best velvety texture, volume and lightness the ready dough should immediately be put in the oven.
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BAKING SODA
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Facts
Sodium Bicarbonate or Sodium Hydrogen Carbonate is a white powder that has a slightly salty taste and is a widely approved food additive. It is known as Baking Soda, Bread Soda, Cooking Soda, and Bicarbonate of Soda.
It is mainly used in cooking (baking), as a leavening agent. It creates the characteristic texture and patterns in pancakes, cakes, breads, and many other baked and fried foods
Sodium bicarbonate was earlier used in cooking vegetables and is used to tenderise meats.
Direction for use
Add baking soda to the batter in appropriate quantity
As the reaction does not occur at room temperature, batters can be allowed to stand without rising until they are heated in the oven to around 80oC.
You can add baking soda to any recipes that contain a liquid like water and milk and an acidic compound like lemon juice, yoghurt, buttermilk and vinegar.
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