How to make baking powder at home

How often do you cook homemade cakes, in the recipe of which there is such a component as baking powder or baking soda? And how fluffy and fragrant are your cupcakes and pies (whether they are or)? I must admit that pastries did not always turn out the way I would like to see them. That is why I have long abandoned store-bought baking powder (and I don’t even remember baking soda) in favor of homemade. I make it from simple and available ingredients, which, I'm sure, is in every house (or at least most of them). I will tell you, dear hostesses, with full responsibility, the quality of home baking powder is a hundred times higher than its industrial counterpart. And I'm not exaggerating at all. I assure you that any pastry, which includes homemade baking powder, turns out to be much more tender, fragrant and magnificent. If you don't believe me, you are welcome to prepare it for testing in a small amount and use as soon as possible. I will be happy to tell you in detail how to make baking powder with your own hands. If you're ready, let's get down to business.

We only need four ingredients:

baking soda;
potato (can be replaced with corn) starch;
Wheat flour;
lemon acid.

To make homemade baking powder, you will also need a small measuring spoon (tea or coffee) and a clean, dry glass jar with a very tight-fitting lid.
For everything about everything, 5 minutes will be enough for us.

I’ll make a reservation right away: each component must be sifted so that all the ingredients look like a homogeneous fine powder. If you use citric acid in the form of grains, it must be ground in a coffee grinder.

So, we prepare baking powder at home:

We measure and immediately fall asleep in a jar baking soda in the amount of 5 scoops.

Then we send it to a glass container 3 measuring spoons citric acid.

Now it's the turn of flour and starch - we count them 6 tablespoons of each ingredient.

And the last, final action is mixing the ingredients. This can be done with a wooden stick (dry, of course) or by vigorously shaking the already closed jar. And it is better to mix first, then close and shake - it will be more reliable.

Ready. You can use. Just don't forget to sign the jar.

By the way, if the recipe requires adding baking powder in the amount of half a teaspoon, then I put twice as much homemade “product”. And so that your baking powder does not lose its qualities from moisture accidentally getting into it, throw a piece of refined sugar into a jar (it will absorb the “uninvited guest”).

And in conclusion, a few rules, the observance of which is simply mandatory:

the dishes (jar and spoon) that you use to make homemade baking powder must be completely dry, without a single drop of moisture, as well as all the ingredients;
take the same amount of powder in each spoon (that is, if you scooped up the first spoon with a tubercle, then all subsequent ones should not differ in volume) - this rule is the same for each ingredient;
when using baking powder, “climb” into the jar only with a dry spoon and do not forget to screw the lid very tightly so that moisture cannot seep even when stored in a damp room.

Good luck baking, dear hostesses!!!

Everyone loves baking, and every housewife at least once cooked something tasty in the oven at home. But often recipes require a special ingredient that allows the muffin to be lush, and, as luck would have it, sometimes it is not at hand. Let's look at how to replace baking powder for dough so that baking does not lose its airiness and softness.

Composition of baking powder for baking

To find out how to replace baking powder and what products can give the same effect when baking, you must first familiarize yourself with the composition and principles of the "work" of this ingredient.

Of course, you can find out what it is made of by reading the composition on the package, but in this case we are talking about a situation where there is no baking powder at home. Meanwhile, there is nothing unusual in it.

The composition of the baking powder includes citric acid, ordinary baking soda, wheat flour or starch.

The convenience of the product is that it is sold already in ready-made. There is no need to mix something, measure and wait for a reaction. It is enough just to pour the powder into the dough, and it will begin to act in baking when it is in the oven.

So, if you still want to make a replacement yourself, then you will need a homemade baking powder recipe. It is quite simple, but it is important to correctly maintain the proportions of the components, and then your pastries will turn out no worse, just as fluffy and soft.

To make homemade baking powder, you will need:

soda;
lemon acid;
flour or starch.

Simply mix these ingredients in a ratio of 5:3:12.

In addition, it is not at all necessary to make baking powder, you can look for something to replace it with.

Soda slaked with vinegar (1:1)

Soda slaked with vinegar is perhaps the most popular option. Most often, this combination is used to “raise” baking.

Although there are several opinions on this. Some argue that the soda does not need to be extinguished, since carbon dioxide escapes even before the baking is sent to the oven. Others believe that the reaction goes even in the test.

Both sides are right to some extent. Most importantly, as soon as you extinguish the soda, immediately dip it into the dough and do not wait until the seething process has passed.

As for proportions, one teaspoon of soda will need half a tablespoon of vinegar.

Recipe without baking soda

If there is no soda, then another recipe will do. You can use sparkling water or alcohol.

Drinks are suitable for any test.

Alcohol is taken at the rate of one tablespoon of liquid per kilogram of dough. It can be mixed into the dough or poured into liquid components. It makes baking more airy due to the fact that it reduces the stickiness of flour. For yeast-free dough rum or cognac is ideal. And for yeast variant use vodka, especially if it is on a dough.
Carbonated water simply replaces the usual liquid during kneading the dough. It is best to buy a highly carbonated drink, it will saturate the baking well with oxygen. And if you want to enhance the effect, add a little more citric acid or soda.

A mixture of fat and granulated sugar

Thinking about how you can replace baking powder for dough, remember another way to make pastries airy - use a mixture of fats and regular sugar. Which is right depends on the recipe.

If the recipe contains eggs and sugar, then you will first need to beat this mixture well. It is the formed bubbles that will become the active substance that will give the dish porosity. Therefore, in this case, there is no need to use baking powder at all.
Another option is grinding sugar and butter. This combination alone gives enough air to make your cake rise twice. Margarine works in the same way, but it is considered more harmful.

With corn or potato starch

To replace the baking powder with starch, you will also need soda and lemon juice or acid.

To do this, observe the following proportions and sequence of actions:

Combine one small spoonful of citric acid with three teaspoons of baking soda.
Put another six spoons of any starch.
Mix the resulting mixture well and add to the dough.

Please note that the amount of starch should always be twice as much as soda.

If you want to store this version of the baking powder, then be prepared for the fact that it can cake. To avoid this, just put a piece in the container beet sugar- it will remove excess moisture and preserve the mixture.

Recipe with flour

This option is ideal for those who have a lot of different recipes and baking appears on the table every day, but baking powder, which is sold in stores in very small bags, ends at the most inopportune moment.

If you do not want to be in such a situation and put off preparing a delicious pie, then you should prepare baking powder at home in advance. It can be done a lot, because for this you only need simple products that everyone has.

Please note that the container for mixing and storage must be dry, otherwise the citric acid, which is part of the composition, will immediately begin to react with soda and the powder can simply be thrown away.

Observe mixing ratios.

For cooking you will need:

48 grams of flour;
12 grams of citric acid;
20 grams of baking soda.

Cooking process:

Stock up on a kitchen scale to evenly measure the weight of the ingredients.
Mix the components together.

And, in principle, the powder is ready. But it is best to pass it through a coffee grinder or beat it in a blender for 30 seconds so that the same degree of grinding of all components comes out. As a result, you will get as much as 80 grams of powder against those 11 that are sold in stores.

Store homemade baking powder in a dry glassware be sure to cover it with a lid.

As you can see, making baking powder at home is not at all difficult. If you don't want to mess around with mixing, you can always use the substitution options and still not ruin your baked goods.

It would seem, why is learning to make baking powder at home? After all, it is sold in any supermarket without any shortage. But after all, it happens that when we get into the store kingdom of abundance, we go out with purchases, forgetting to buy some trifle. There is another reason. Many people want to be sure of the quality and freshness of the food they use. Based on these considerations, it is quite reasonable to learn how to make baking powder with your own hands.

And our grandmothers and mothers, who are used to getting by with soda quenched with vinegar, consider it a waste of money to buy baking powder in stores. We do not advise you to follow their example, as these ingredients can give our pastries a specific taste.

Let's better study the composition of the baking powder produced industrial way, and see what the manufacturer uses.

It turns out that soda is still present in the composition, but vinegar has been replaced with citric acid, which is more palatable. And the third ingredient is a neutral filler, which can be ordinary flour.

How to make baking powder for dough?

To prepare baking powder yourself, you will need accuracy and accuracy. You will also need electronic scales and sealed dishes in which the ingredients will be mixed.

Recipe

Take:

10 grams of soda;
6 grams of citric acid;
24 grams of flour.

In proportions, it will sound like this, for 5 parts of soda, take 3 parts of acid and 12 parts of flour. Thus, observing this ratio, you can make as much baking powder as you like at a time. Why is it necessary to use scales? Because violations of these proportions, which, by the way, are used by the manufacturers themselves, can worsen the taste and splendor of baking.

For better interaction, large crystals of citric acid should be ground with a coffee grinder or mini-mill so that the acid becomes the same consistency as soda and flour. You can also replace citric acid with powder from ground dry currants and cranberries. In this case, fruit powder is taken about twice as much.

When preparing the powder, use only dry utensils. Moisture will cause a start chemical process immediately with stirring. Everything must be dry and clean. After all three ingredients are in the jar, close it with an airtight lid and shake it several times. Do not forget to sign the jar so as not to be confused with other culinary products.

How to make baking powder without flour yourself?

While listing the reasons why people make homemade baking powder, we did not mention another, quite important one - this is intolerance to gluten, which is found in flour. In this case, it is recommended to replace the flour with starch, potato or corn, it does not matter. At the same time, the proportions of baking powder remain the same 5:3:12, where the last ingredient is starch.

Many housewives use an even simpler recipe that contains neither starch nor flour, but only soda and fine-grained citric acid. In this case, the proportions are taken equal, one to one. This method is simple, but not suitable for long-term storage. In this case, the dough will also not have an unpleasant aftertaste of soda.

There are plenty of other ways to make homemade baking powder to give your baked goods the fluffiness they need. At the same time, soda is extinguished not with vinegar or citric acid, but with other products with high acidity. It can be kefir, dairy products, fruit yogurt etc.

How to make and use baking powder at home?

In order for baking to be successful, using baking powder, factory-made or home-cooked, certain conditions must be observed:

Before adding baking powder to the dough, mix it with flour. Otherwise, once in the liquid, the powder will immediately begin a chemical reaction and by the time he needs to raise the dough, he will already run out of steam;
Very often, the recipe is broken down into several additions of flour. In this case, the baking powder is placed with the last portion;
For half a kilogram of flour, it is advised to use 1 teaspoon of baking powder. In weight terms, it will be 12-15 grams;
When using baking soda instead of baking powder, take half as much;
Store baking powder in a tightly sealed glass container. This will protect it from moisture. And the use of starch instead of flour in the composition prolongs the shelf life;
If the powder is damp - it does not matter, use a natural absorbent, in the form of a piece of refined sugar. It is quite capable of drawing out excess moisture. Refined is also used if it is planned to store the powder for a long time;
If you are making dough based on fermented milk products or plan to add honey there, put a pinch of soda in it along with the baking powder. This will help remove excess acidity from the dough. Soda is needed quite a bit, on the tip of a knife.

When working with soda as a baking powder experienced chefs never extinguish it with vinegar in the open air. Otherwise, most of the carbon dioxide simply escapes, leaving the dough without fermentation.

In order for the baking to be lush, add soda to the flour, and vinegar or an acidic reagent that will replace it, to liquid ingredients- kefir, eggs or sour cream. In this case, the dough must immediately be baked so that the reaction does not fizzle out.

How to store baking powder made from soda?

The only downside we found with our homemade baking powder is the shelf life. Unfortunately, it is worth recognizing that it is much smaller than what is sold in the store.

Homemade baking powder is not recommended to be stored for more than three weeks, even in a dry and ventilated place. Otherwise, the powder may fall off and its properties will be lost. If you are planning more long-term storage, then, do not forget to put a piece of refined sugar in the jar, as mentioned above.

Without baking powder, any pastry will even look unappetizing: air cake turn into a heavy cake, and delicious pancakes 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. Experienced cooks have 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, which is often pictured in cookbooks, is a mixture of various food components, which, when making biscuits or pies without yeast, gives the dough splendor and evenly “raises” it. In other words - this food supplement, thanks to which finished goods 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.

Composition

The composition of the baking powder for dough different manufacturers may vary. However, manufacturers who value their reputation always list components in reverse side packaging. Thanks to this, even inexperienced hostess who decides to pamper her family for the first time delicious pies, can learn how to make DIY baking powder.

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 follow correct proportions and take suitable ingredients, which, 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 think that the original, classic recipe and there 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 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:

Sift flour into a deep bowl.
Mix it with the rest of the dry ingredients.
The resulting mixture is poured into a dry jar with a volume of at least 250 ml.
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. Next recipe baking powder 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:

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

dough baking powder- This is a food additive with which you can make pastries more airy and soft. It is very often used in home cooking as well as 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 baking powder you can cook delicious delicate pastries, you should not abuse this supplement, because 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 in best case exclude 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 you calculate the proportions incorrectly and add too much soda, the color of the baking may turn gray, and it will also appear bad smell. 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 be pre-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, as well as highlight workplace away from sources of moisture. If even a drop of water gets into the mixture before it is used for its intended purpose, chemical reaction will happen at the wrong 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 loosening mixture can be added both to unleavened dough, and in yeast, as well as in shortbread. Using this product can cook delicious pastries. Most often, baking powder is included in dishes such as pizza, pancakes, wind pies, pancakes, pies, buns, charlottes, Easter cakes, as well as sausages or cutlets in the 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. These products include whey, curdled milk, yogurt, spoiled 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 ready meal 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 appearance baking, its taste, and also on your own health.