What to do when you realize you don't have baking powder while baking? But don't worry, baking powder has an equally effective substitute if used correctly.
When it comes to baking, just one missing ingredient can turn everything upside down. Especially when it comes to baking powder – that silent helper who makes sure that the dough is light, airy and rises nicely.
However, there are simple and effective alternatives, If we know how to use them correctly, the results will be no less good than with the classical approach.
Alternatives to Baking Powder
The secret is in the baking soda
Baking soda by itself does not trigger a change, but in combination with acidic additives – for example, lemon juice, yogurt or apple cider vinegar – causes a chemical reaction that produces carbon dioxide bubblesIt is these air bubbles that give the dough that soft, light, and airy texture we typically expect when baking.
Lemon and baking soda – freshness that works
One of the most effective substitutions involves 1/4 teaspoon baking soda and 1/2 teaspoon fresh lemon juice. This combination is best used in recipes where citrus aroma it's not annoying – like with lemon biscuits.
It's important to mix the lemon juice with the wet ingredients and the baking soda with the dry ingredients. Once the ingredients are combined, the reaction begins - and timing is key. The dough must go into the oven immediately., because every moment means less power of rising.
Yogurt – dairy help from the fridge
Yogurt contains lactic acid, which also reacts with baking soda. For each dose of baking powder, use 1/4 teaspoon of baking soda and about 120 milliliters of plain yogurtDue to the more liquid in the recipe, it is recommended to reduce the other liquid – milk or water – by the same amount.
Yogurt not only helps the dough rise, but it also contributes to a fuller, moister texture. It's perfect for pancakes, waffles, or quick pastries.
How to get perfect results without baking powder
The key to success lies in exact ratio ingredients and quick preparation. Both lemon soda and yogurt soda require immediate processing – there is no room for waiting. Use only freshly squeezed lemon juice, natural yogurt without additives, and measure the quantities accurately.
