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

    foodlover0330
    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
    Zeldaz
    Tue May 07, 2013 6:52 pm
    Food.com 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.
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