Whats the baking soda for?!
Answers: Well i read some cookies recipes and they all need Baking Soda, what happens if i dont use it? can i substitute it with Baking Powder? Thanks
Baking powder cannot be sustituted for baking soda. Baking powder is a leavening agent, i.e. it makes the cookie, bread, cake, etc. raise when heat is introduced. It is a combination of an acid such as cream-of-tarter and an alkalin such as baking soda - there are other combinations but they all produce the same results. A "double-acting" baking powder is one that has a small leavening reaction at room temperature but a 2nd more robust leavening activity when heat is introduced.
The alkalinity of baking soda lowers the carmelization point (temperature) of sugar in the cookie dough or batter, causing faster and darker coloring of the crust. Soda also weakens flour proteins (Gluten). This activity is more pronounced when soda is used without the counteracting food acid, such as buttermilk, cream-of-tarter, vinegar, etc. Some of the alkalinity of the baking soda is neutralized by the natural acidity of the other ingredients in the formula. The soda also reacts w/ the fats in the cookie. This reaction is smilar to how ordinary soap is made. Therefore if too much soda is added it will result in the cookie having a soapy taste.
You can leave the baking soda out, but the cookies likely won't brown until they are overdone. This means that if you take the cookies out of the oven when they are done you will lose the flavor of the caramelized sugar. Similarly, if you leave the cookie in the oven until it is brown, then it will be hard and dry. The baking soda/fat reaction also plays a minor, very minor, role in the taste and mouth-feel of the cookie.
baking soda is a leavener used in baking that requires an acid to work. you cant just leave it out or your recipe wont rise. if you have to sub for soda you can use baking powder but use a little bit more (maybe a 25% extra). baking powder has acids in it and requires nothing but water to work. you cannot sub baking soda for baking powder though b/c it will make the recipe taste like soap.
baking soda(baking powder) is a raising agent used to make cakes scones etc to rise so a bit in your cooky recipe will just make them a bit lighter in texture
Here's the thing : Baking powder is baking soda +an acid in the form of cream of tartar
The quickie chemistry lesson is that if you add an acid to any carbonate it will dissolve and release CO2 in the process.CO2 is one of your leavening agents in cookies w/ the other one being steam
In almost all recipes that require baking soda and not baking powder there is an acid somewhere in the ingredient list usually buttermilk or yogurt
Can you sub powder for soda ? Yes but do so with the knowledge that your product may have a bit more " tang " than you expected
The baking soda is to make your cookies rise. For cookies you need to use the baking soda. Substituting baking powder will NOT work - the cookies will rise too much. There are some sorts of cookies that do not need a leavener. Bizcochitos, Mexican Wedding Cakes are two off the top of my head. And I posted a Brownie recipe a couple of weeks ago that makes the world's best brownies - no leavener required.
Baking powder is used to make thing rise. Baking soda does the opposite. You need to use it if its called for. I use it in my cookies. Remember though ALWAYS add it last and don't stir the batter much after adding it. Just kind of fold it in. Otherwise the recipe may not work.
baking soda - is pure sodium bicarbonate used to make product rise.
baking powder - is sodium bicarbonate with creme of tarter and starch added to it. Makes product rise also when activated by moisture but needs to be baked right away.
Yes, but use alittle less of powder as it has a more acidy taste.
baking soda is for a ton of stuff cleaning laundry brushing your teeth mix it w/ vinegar and it will UN clog your drain.
Absorbs smell in kitty litter boxes and your fridge you could go on forever all the uses for baking soda.
I would'nt subitsute it. It may rise to much.
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
You need to use 2-3 times more baking powder than baking soda. The extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn't necessarily bad.
Ideally, triple the amount of baking soda to equal the amount of baking powder. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder.
What I do is compromise... I use twice the amount of baking powder as baking soda (add 2 tsp of baking powder if the recipe calls for 1 tdp baking soda), plus I omit the salt (which adds flavor but also affects rising in some recipes).
nfd?