Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / Seeking- information- about:- baking- powder
    Lost? Site Map

    Seeking- information- about:- baking- powder

    Tue May 07, 2013 6:39 pm
    Newbie "Fry Cook" Poster
    what can sub baking powder icon_question.gif icon_question.gif icon_lol.gif
    Tue May 07, 2013 6:52 pm Groupie
    From King Arthur Flour:

    " When a recipe calls for baking soda, you can always choose to use baking powder instead. However, since the baking powder possesses an inherent acid/base balance, any acidic ingredient in the dough won’t be neutralized, and will therefore have a more prominent flavor. If you like the slightly acidic flavor of buttermilk, and your recipe calls for baking soda to neutralize it, try using baking powder instead, which will allow the flavor of the buttermilk to be more assertive.

    In general terms, up to 1 teaspoon of baking powder or 1/4 teaspoon baking soda is sufficient to leaven 1 cup of flour in any given recipe. If you want to use baking powder as a substitute for baking soda, you’ll need about four times the amount of baking powder as baking soda called for in the recipe: e.g., 1/2 teaspoon baking soda = 2 teaspoons baking powder."

    Substituting baking soda for baking powder is a bit trickier. You can make the substitution successfully only if there’s enough acid present to react with it; don’t substitute baking soda for baking powder in a recipe without some clearly acidic ingredients."

    So, it depends upon the recipe's other ingredients.
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites