Do-it-yourself baking powder for dough - how to make at home. Baking powder - what is it? Standard recipe with soda and lemon

Without baking powder, any pastry will even look unappetizing: the airy cake will turn into a heavy cake, and delicious pancakes will lose their characteristic holes. However, it happens that the hostess learns about the absence of an additive only in the process of preparing the dish. Empirically, culinary experts unraveled the secret of store-bought baking powder. They found out that its composition does not contain any special components, so making baking powder (baking powder for dough) with your own hands at home is not difficult.

What is baking powder for dough and why is it needed

Baking powder, often pictured in cookbooks, is a mixture of various food ingredients that, when used to make yeast-free biscuits or pies, gives the dough a fluffiness and evenly “lifts” it. In other words, it is a nutritional supplement, thanks to which finished products become tasty and airy. The action of this food additive is based on a chemical reaction accompanied by the release of carbon dioxide. Its advantage is the absence of the smell of baking soda in finished products.

Compound

The composition of baking powder for dough from different manufacturers may vary. However, manufacturers who value their reputation always indicate the components on the back of the package. Thanks to this, even an inexperienced hostess who decides to treat her family with delicious pies for the first time can learn how to make baking powder with her own hands.

The main components of baking powder made by modern manufacturers are: citric acid, baking soda and a mixture of flour, potato starch and powdered sugar. However, the composition of the classic recipe is somewhat different. The founder of the product (British Alfred Byrd) recommended using when preparing the dish: powdered rice, potassium tartrate, ammonium carbonate and sodium bicarbonate.

How to make baking powder for dough with your own hands

You can also replace the baking powder from the store with a homemade product that will not differ in quality at all. The main thing is to observe the correct proportions and take the right ingredients that, when in contact with each other, will give the desired reaction. The second rule is to use only dry dishes so that the components do not begin to interact with the liquid ahead of time.

DIY baking powder recipes

Each hostess herself chooses how to make baking powder at home. Some use citric acid for this, others prefer to do without it, and some even believe that the original, classic recipe is the most correct one. It is not so important what the baking powder for the dough consists of, the main thing is that it “works”, so you need to choose a recipe with a photo based on what products are available in the kitchen.

With flour

• Time: 10 minutes.
• Calorie content of the dish: 79 kcal per 100 g.
• Purpose: for breakfast.
• Cuisine: European.
• Difficulty: easy.

The easiest way to make baking powder at home is to mix the necessary ingredients with flour. This option was often used by housewives in Soviet times, when baking powder, like a lot of other products, was considered scarce. If someone managed to get a couple of bright bags, then their price significantly exceeded the cost of homemade baking powder.

Ingredients:

• flour - 12 g;
• citric acid - 4 g;
• soda - 8 g.

Cooking method:

1. Sift flour into a deep bowl.
2. Mix it with the rest of the dry ingredients.
3. The resulting mixture is poured into a dry jar with a volume of at least 250 ml.
4. Stored in a dry and dark place.

• Time: 5 minutes.
• Number of servings: per 1 kg of flour.
• Calorie content of the dish: 64 kcal per 100 g.
• Purpose: for an afternoon snack.
• Cuisine: European.
• Difficulty: easy.

Hospitable hostesses who love to treat relatives and friends with a variety of pastries on kefir or yogurt definitely know several options for how to make baking powder with their own hands. The following baking powder recipe at home is no less popular, but also does not contain any expensive or scarce products.

Ingredients:

• potato or corn starch - 4 parts;
• citric acid - 1 part;
• soda - 2 parts.

Cooking method:

1. All components are mixed in a dry container.
2. Store in a dark place.
3. Add at the rate of 1 tsp. product per 200 grams of flour.

Without citric acid

• Time: 5 minutes.
• Number of servings: per 1 kg of flour.
• Calorie content of the dish: 35 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

Some cooks recommend making your own baking powder for dough without adding lemon, replacing the oxidizing component with vinegar. They claim that this method is guaranteed to help get rid of the smell of soda, which acid does not always cope with. This will not affect the quality of the dessert in any way - it will not lose splendor and will increase in volume perfectly.

Ingredients:

• sodium bicarbonate - 1 tbsp. l.;
• starch - 1 tbsp. l.;
• vinegar - 1 tbsp. l.

Cooking method:

1. Dry ingredients are mixed.
2. Vinegar is added during the kneading process.

Video

dough baking powder- This is a food additive with which you can make pastries more airy and soft. It is very often used both in home cooking and in production.

The composition of the baking powder includes various chemical elements: soda, potassium carbonate, pyrophosphorus, orthophosphorus, and much more.

Despite the fact that with the help of baking powder you can cook delicious tender pastries, you should not abuse this additive, since in large quantities it can not only spoil the dough, but also harm the body.

• Since baking powder helps to flush out calcium from the body, this can lead to brittle bones.
• Also, this product breaks down collagen, resulting in loss of skin elasticity.
• With insufficiently strong immunity, eating food with the addition of baking powder is also not recommended, as this can disrupt metabolism.
• Constipation and diarrhea are also a consequence of the abuse of baking powder, since in large quantities it adversely affects the digestive system.

Among other things, some people may experience individual intolerance to the supplement, so the amount of its use should be drastically reduced, and at best eliminated altogether.

What can replace the baking powder?

Replacing the baking powder is very easy if you do not have this product on hand. To do this, it is enough to take ordinary baking soda and extinguish it with acid, that is, lemon juice or vinegar. If you use vinegar, then its amount should be calculated based on the proportion: one or two small tablespoons of soda require up to half a teaspoon of acid.

It is best to mix the ingredients in a sealed container. You can also add soda to flour, and add citric acid or vinegar directly to the finished dough.

Such a replacement for baking powder has a significant drawback: if the proportions are incorrectly calculated and too much soda is added, the color of the baking may turn gray, and an unpleasant odor will also appear. Therefore, it is much more convenient to use a baking powder purchased in a store, or to correctly calculate the proportions.

How to do it yourself at home?

At home, you can make a baking powder with your own hands very quickly. To do this, you will need products that every hostess probably has in the kitchen. The cooking process and proportions are as follows:

• Take six small tablespoons of good quality flour, sift it well into a clean bowl, and then add two tablespoons of baking soda to it.
• Stir the loose mixture, and then add one tablespoon of citric acid to it.
• It is better to store ready-made homemade dough baking powder in a spacious closed jar, which must first be washed and dried.

The shelf life of such a product can be from a month to six months, since after the specified period the baking powder loses its chemical properties and becomes useless.

You can not use flour in the process of preparing the supplement, replacing it with the same amount of powdered sugar or potato starch.

Be careful not to let moisture get into the mixture when preparing the homemade baking powder for the dough. It is recommended to ventilate the room well before starting cooking, and also to allocate a workplace away from sources of moisture. If even a drop of water gets into the mixture before it is used for its intended purpose, the chemical reaction will not occur in time, which means the complete unsuitability of the finished additive in the future.

If you are going to add only soda to the dough, ingredients such as honey, milk, citric acid, kefir or fruit juice must be present with it. They will create a favorable acidic environment for the soda to begin to release carbon dioxide, because it is thanks to this process that the dough is so fluffy and airy.

Using baking powder for dough in cooking

Baking powder for dough is used in cooking in order to give baking airiness. Thanks to him, your pies or buns will turn out incredibly soft and fluffy, which will not only improve their appearance, but also make them tastier.

If you are using homemade baking powder, you should keep in mind that five grams of the additive is placed in a teaspoon. Since soda is not much different from store-bought baking powder, their amount is the same when added to food.

An interesting fact is that the leavening mixture can be added both to unleavened dough and to yeast, as well as to shortbread. With the use of this product, you can cook delicious pastries. Most often, baking powder is included in dishes such as pizza, pancakes, oven pies, pancakes, pies, buns, charlottes, Easter cakes, as well as sausages or cutlets in dough.

I would like to draw your attention to the fact that there are cases when you need to add not only baking powder, but also soda to the dough. This happens if the ingredients include products that contribute to the appearance of an excessive acid reaction. Such products include whey, curdled milk, yogurt, sour milk, berry or citrus juices, as well as vinegar essence or citric acid.

If you knead the dough without baking powder, especially if it is in milk, then the structure of the finished dish will be too heavy and dense. To make your pastries tasty and airy, it is certainly recommended to use soda or baking powder. However, do not forget to keep the proportions, otherwise the abuse of these additives can also adversely affect the appearance of baking, its taste, as well as your own health.

Light, airy dough, it will rise well. And when baked, it will be incredibly magnificent. Cakes from such a dough are evenly and deeply soaked. And in combination with the cream, they give rise to an incredible miracle, generously endowing everyone with vivid emotions and almost childish delight. To prepare such a dessert is the ultimate dream. But who is the "culprit" of the fact that such a dough is obtained? Baking powder! It is this seemingly insignificant component, like the magic wand of the godmother Cinderella, that turns whipped dough into a culinary work filled with air.

How does baking powder work?

Depending on what kind of baking powder you use, it will depend on what happens to the dough, what kind of baking process operates in it. This is either fermentation or the release of carbon dioxide during a chemical reaction. When the baking powder is combined with moisture, the rest of the ingredients, or under the influence of heat, a reaction starts in the dough: carbon dioxide is released, it becomes porous.
The main condition of the baking powder is its full, without residue, involvement. Exact proportions are important here, otherwise, either the reaction will be too weak, or part of the baking powder will remain unused. As a result: the dough has not risen enough or there will be an unpleasant aftertaste.

Soda. How to use it correctly to achieve the desired effect

It would seem that the simplest and most famous baking powder is soda. There are 3 ways to use it in dough as a baking powder:

• Without any oxidants is added to the dough. Usually this method is relevant if the dough is dense, for example, such as on Easter cakes, gingerbread or muffins. Then soda is used together with baking powder.
• If the dough contains fermented milk products, lemon juice, honey.
• Soda is quenched with vinegar. The reaction comes instantly. And this is a huge minus, almost all of the gas immediately evaporates. And even if you start baking the cakes very quickly, this “baking powder” is not enough to get loose and fluffy cakes.

The conclusion suggests itself: it is better to use baking powder than soda (except in some cases when soda is indicated in the recipe). And today we will learn how to make baking powder on our own.

I “peeped” this recipe on the back of the powder packaging. Only there all indicators are in grams. To make it more convenient, I converted it into a simpler and more comfortable unit for many, namely, into teaspoons.

So, what happened, and what we need:

• Flour (starch) - 12 tsp;
• Soda - 5 tsp;
• Citric acid (not granules, but powder, ground in a coffee grinder) - 3.75 tsp.

Remember we talked about accuracy? Otherwise, either a violent reaction awaits us, or an insufficient one if we strongly deviate from the recipe. Moreover, this cooking method, tested by me, has been tested more than once. I have been making baking powder myself for a long time, and I know that no unpleasant surprises await me with it.

If you want, I will also announce the factory indicators:

• Flour - 12.2 g;
• Citric acid - 3 g;
• Soda - 4.8 g.

You may find it convenient to use this measure.
How to cook? There are 2 main points here:

1. All components are measured with maximum accuracy.
2. We mix.

The main requirement for dishes:

The dishes where we will mix, the spoon and the jar where we pour the powder must be dry. It is important! It is also important that the jar should be tightly closed with a lid. By the way, I heard, but did not try as unnecessary, that if you do it in reserve, and you need to keep the dryness in the jar as much as possible, then you can put a piece of refined sugar on the bottom.

A little about the ingredients:

• If you want this powder to last longer, use starch instead of flour.
• In the composition, I indicated that the powder needed citric acid not in granules. Therefore, we grind the acid in a coffee grinder, in a mortar or wrap it in a clean paper / linen towel and go through the top with a rolling pin (glass).
• And about soda, too, there is a small remark. There is a better quality soda specifically designed for foodstuffs. Usually it is signed "For baking", and is sold in small bags. That's what we need! See the photo of such baking soda at the beginning of the article)

A nice bonus is that every time we need this dough powder, we don't have to make it. You can prepare baking powder for future use. And I have already said that replacing flour with starch contributes to a longer shelf life. I add baking powder to both shortbread and shortbread, sometimes to or even.
I think that one more bonus will not hurt! And you will get it when you find that you have saved a little money, and most importantly, time, because you no longer need to run to the store if you want to bake something like that, but there was no powder in the house. Much faster and very easy to do everything yourself!

May this information be useful to you!

In contact with

To be sure of the splendor of the biscuit, so that the shortcrust dough does not turn into a hard “sole”, so that the honey gingerbread cookies are lush and soft, and in many other cases, housewives use baking powder. But often, having sorted out packages from the store at home, you find that this little thing has not been bought. In this case, any culinary masterpiece will be saved by a baking powder for dough prepared by oneself.

In cooking, baking powder for dough is called a substance that gives splendor and lightness to finished baking. Baking powders used in the process of kneading the dough are conditionally divided into two groups: biological and chemical.

• The first is baker's yeast, whose metabolic by-product is carbon dioxide, which makes pastries fluffy.
• The second variety is more common on store shelves in small bags labeled "Baking powder" or "Baking powder for dough."

What is hidden in these small bags and will it be possible to prepare an analogue of this ingredient on your own at home? This will be discussed further.

1. Ammonium carbonate (or simply ammonium), which decomposes with the release of carbon dioxide when heated above 60 degrees. It can be used without clear proportions, as it will completely disintegrate in baking.
2. Baking soda, which is, in fact, a salt of unstable carbonic acid, when reacting with more active acids, also releases carbon dioxide. Its dosage in the test should be approached very thoroughly, otherwise an unpleasant soda taste in the finished product is guaranteed.

Most often, baking soda is combined with citric acid powder to make homemade baking powder.

But there are ways to prepare the desired product without this component:

1. Cream of tartar is a powdered substance that is a by-product in the production of wine. To use it in baking powder, mix ¼ teaspoon of baking soda and 2/3 teaspoon of cream of tartar powder for one serving.
2. Dried cranberries or black currants. Sufficiently strong organic acids contained in these berries will perfectly cope with the neutralization of soda in the dough. For baking powder based on them, it is necessary to grind dry berries in a coffee grinder to a powder state and mix with soda in a ratio of 2: 1.

Our mothers and grandmothers coped with the task of loosening the dough without purchased baking powders and baking powder, while the pastries turned out to be quite lush and tasty. But extinguishing soda with vinegar or lemon juice has one significant drawback - most of the gases in the open air quickly disappear.

To avoid this, you can spend just a few minutes and make homemade baking powder from baking soda and citric acid.

Since both substances are added to the dough in a dry form, and the reaction between them occurs directly during baking, the products are more airy.

So, to prepare a small portion of a standard baking powder from soda and citric acid, these ingredients must be taken in a 1: 1 ratio, that is, mix one teaspoon of soda with a teaspoon of citric acid.

An important point: citric acid is often sold in the form of large crystals or granules, therefore, in order for it to interact better with soda, it should be ground in a coffee grinder to a powder state or crushed in a mortar.

Such a baking powder should not be cooked in large portions, since even a small amount of moisture that has got into it can provoke a reaction, and the baking powder will deteriorate.

With corn or potato starch

In order to prevent the baking powder components (soda and citric acid) from reacting prematurely, and to extend the shelf life of the powder, a loose base is added to it. One such base may be corn or potato starch.

This product has neither a pronounced smell nor taste, but, meanwhile, it is able to absorb excess moisture, improve the quality of flour and make baking more loose and airy. For such purposes, it is possible to use potato, corn or rice starch.

• Using a potato-based product to make homemade baking powder or just add it to the dough will be appropriate in combination with dairy and sour-milk products. Otherwise, there is a risk that the flour product will be insipid.
• Corn starch is an ideal product for making desserts, it, like potato starch, makes pastries very fluffy and airy. This product has a finer structure and lower calorie content.
• Rice starch imparts thickness and viscosity to fluid mixtures, so it is often used to make sauces, puddings, syrups and marmalades, as well as to thicken pie fillings. In the preparation of home baking powder, its use is also acceptable.

To make a baking powder for dough with your own hands based on starch, you should take:

• 12 parts starch base (potato or corn);
• 5 parts of dry, not slaked, soda;
• 3 parts ground to a state of fine powder citric acid.

How to cook yourself:

1. Measure the required amount of ingredients using a small measuring spoon or teaspoon.
2. Mix everything in one container. In order for the baking powder components to be evenly distributed in the finished powder, it is better to sift the mixture several times through a fine-mesh strainer.
3. Transfer the prepared baking powder to a dry and tightly closed container.

When preparing homemade baking powder, it is important to ensure that both the measuring spoons and the storage container are completely dry.

Baking powder with flour

Not only starch is able to separate soda and citric acid from premature interaction. Flour also copes with this task perfectly.

The proportions of the baking powder in this case will be the same as in the recipe with starch, but if you have electronic scales on hand, you can measure the weight of the components in grams:

• 24 g of soda;
• 15 g of citric acid;
• 61 g flour.

Sequence of actions:

1. Weigh out the required amount of dry ingredients in grams.
2. Pour the mixture into the prepared container (clean, dry jar).
3. Seal the container tightly and shake it vigorously to mix the composition well.

To protect the baking powder from the harmful effects of moisture on its properties, you can put a piece of refined sugar in a jar with it.

Baking powder for one-time dough: proportions

The shelf life of homemade baking powder for dough is relatively short - only three weeks. To prolong it, it is often recommended not to mix all its ingredients, but to fill it in layers in a storage container. First - a layer of soda, then it should be divided with a layer of flour (starch), and sprinkle with lemon on top.

Only such layering of homemade baking powder can be preserved until the first use, and then during the collection of the product all its components will be mixed, therefore, if the hostess does not often bake, it will be useful to know the proportions for preparing baking powder at a time.

1. If the recipe calls for 1 teaspoon of slaked soda, then a portion of the supplement made from ½ teaspoon of soda and ½ teaspoon of citric acid powder will completely replace it.
2. Taking the resulting homemade baking powder with the addition of starch or flour, its amount, corresponding to 1 teaspoon of soda, must be increased to two teaspoons. Only owners of accurate electronic scales can make such an amount of powder by mixing 12 g of flour, 5 g of soda and 3 g of citric acid. Without electronic scales, you will need to take about 1.2 teaspoons of flour, half a teaspoon of soda and about a third of a teaspoon of citric acid.

A mixture of fat and granulated sugar

In addition to the usual self-loosening products that can release gases during chemical reactions or metabolism (yeast, soda, ammonium), there is another type of baking powder - baking products.

They can become loose on their own or mixed with other products, under mechanical action (whipping with a mixer or whisk). These include:

1. Gelatin, agar-agar and pectin substances that give splendor and airiness to mousse desserts.
2. Eggs, the ability to leave which is successfully used in biscuit dough.
3. A mixture of fat with granulated sugar, which allows, with proper kneading, to obtain a loose shortbread dough even without the addition of baking powder.

What happens to fat and sugar during the active work of a mixer or whisk with them? They turn into a lush mass, capturing and holding air bubbles. The second point: any fat (butter, margarine, cooking oil, lard and others) contain some amount of water. Thus, during baking, under the influence of high temperature, the water turns into steam, and the trapped air bubbles expand. All this forms voids in the finished baking no worse than baking powder.

Now you can be sure that if you forget to buy baking powder, you can easily replace it with improvised means. This means that pies and buns in your house will definitely not be transferred!

On the shelves of supermarkets, next to vanilla, ground cinnamon and powdered sugar, you can find baking powder. This ingredient is found in most baking recipes. Its mission is to give the dough the "correct" consistency: with baking powder, it becomes tender, airy and especially tasty.

But what if you forgot to include another package of baking powder in your shopping list, and all its stocks have been exhausted at home? In no case do not lose heart and do not give up the idea of ​​\u200b\u200bpreparing delicious pastries for home.

We found out why sometimes you just can’t do without baking powder in baking and how to replace this ingredient if it was not at hand. It turns out there are quite a few alternatives available!

What is a baking powder for?

Baking powder is also called baking powder. This ingredient is used in baking to give the dough the right consistency. Baking powder most often consists of soda, citric acid and flour or starch. To prepare one large pie, as a rule, you need no more than 1-2 teaspoons of this ingredient.

How does baking powder work? It is added to flour. Baking powder fills the dough with carbon dioxide, which is formed as a result of the interaction of soda and citric acid. For such a chemical reaction to occur, it is important to mix all these ingredients in the right proportion. As a result, the dough is airy, and the pastries are lush, tender and tasty.

For lovers of numbers: one bag most often contains 10-12 grams of baking powder. Exactly how much fits in a teaspoon. Keep this in mind when planning your baking and think through the list of ingredients you need to buy.

Five available alternatives

Baking powder is not a panacea for perfect baking. If it ran out or just didn’t end up at the right time and in the right place, you can safely replace it with another ingredient without losing the taste and consistency of the dough. We talk about affordable alternatives that are sure to be found in every kitchen.

Homemade baking powder

If you don't have store-bought baking powder on hand, you can try making your own. To do this, you will have to remember the mathematics from the school course and mix all the constituent ingredients of the baking powder in the correct proportion. Be careful and precise.

So, you will need 5 tablespoons of baking soda, 3 tablespoons of citric acid and 12 tablespoons of flour or cornstarch. All ingredients must be mixed in a glass bowl or jar. All appliances must be dry. For mixing, it is best to choose a wooden stick or spoon. This is no ordinary whim: the interaction of moisture and metal can cause a chemical reaction to start ahead of time. Such a home baking powder will not have the desired properties.

Homemade baking powder is added to flour. One teaspoon of such a baking powder is equivalent to a store-bought version. Use homemade baking powder to make biscuit, butter, choux pastry, or shortcrust pastry.

Soda

Another simple and cool alternative to store-bought baking powder is regular baking soda. As a rule, it is always in stock in every kitchen, which means that this ingredient can help you out in a difficult situation when baking powder is not at hand.

When exposed to temperatures above 60 degrees, baking soda releases some carbon dioxide. It is suitable for the preparation of rich, biscuit, shortcrust or choux pastry. Soda must be added to flour from the ratio: 1 teaspoon of baking powder \u003d 1 teaspoon of soda. Soda is used quick.

An important condition: soda can replace baking powder only in those recipes that contain acidic ingredients. It is in this case that she will be able to make the dough fluffy, loose and tender. Sour foods may include fermented milk products (sour cream, kefir, natural yogurt), fruits, berries, fruit puree, juice.

soda and vinegar

Undecomposed soda can ruin baked goods: give them an unappetizing yellow-brown or green tint, as well as an unpleasant aroma and taste. Baking soda will not decompose if there are no acidic foods on the ingredient list. In this case, it is necessary to use a mix of soda and vinegar instead of baking powder. To replace 1 teaspoon baking powder, mix 1/2 teaspoon baking soda and 1/4 teaspoon white vinegar.

There are many ways to add such an alternative to a recipe. Separately, soda can be added to flour, and vinegar to liquid ingredients. You can also extinguish the soda with vinegar and add to the already prepared dough. Hydrated soda is added instantly: while the bubbling process is taking place. Otherwise, carbon dioxide may escape.

It is important to take into account the fact that the dough into which you added soda slaked with vinegar must be immediately sent to the oven, otherwise the necessary processes will not start. With baking powder from the store, it’s different: the dough can stand with it for a while. If you do not want to rush, add soda and vinegar to the dough separately.

Sparkling water

Alcohol makes pastries airy. This is due to the fact that it reduces the stickiness of the flour. As a result, the dough becomes loose and fluffy. For the preparation of shortbread yeast-free dough, rum or cognac will do just fine. They also add a pleasant aftertaste and aroma to the dough. And yeast dough will rise better if you add vodka to it.

How to determine the right amount of alcohol? It is calculated based on the ratio of 1 tablespoon of drink per 1 kilogram of dough. To understand the mass of the dough, it is necessary to add up the mass of all the ingredients used. Alcohol can be added to liquid ingredients or mixed directly into flour.