What is recommended to replace slaked soda in baking? Is it possible to replace soda with starch? How to replace soda in baking How to replace soda in cooking

Baking soda is an excellent leavening agent; it allows you to make fluffy dough without yeast, easily and quickly. This non-toxic and harmless substance is found in every kitchen. But, everything eventually ends, and the supply of soda may also run out, and just at the time when there is an urgent need to bake something. How to do without it, how can you replace soda in baking?

Baking soda, or sodium bicarbonate, makes the dough lighter and fluffier due to the fact that when interacting with acids, it breaks down into salt, water and carbon dioxide, which makes the dough fluffy.

In the dough, soda reacts with lactic acid, sour milk, or other acids. But if they are not there, the soda needs to be quenched with vinegar, which will release more softening carbon dioxide.

Tip 1.

Is it possible to replace baking soda, and if so, what? There is another baking powder known to housewives and cooks - baking powder, which contains baking soda, citric acid, flour, starch, taken in a proportion of 5x3x12.

As it turns out, this baking powder also contains baking soda, and there is also citric acid, which, when dissolved in water, interacts with soda.

Baking powder with its own acid can be used in dough that is prepared without fermented milk products - kefir, yogurt, sour cream, whey. In this case, the answer to the question: how to replace slaked soda with vinegar will be very simple - baking powder.

Since this baking powder contains a large amount of starch or flour, more of it is used to prepare the dough than pure soda. As a rule, 400 grams of flour requires 10 grams of baking powder.

To prevent the problem from taking you by surprise, make some baking powder in advance, because you can use the soda for other purposes, for example, adding it to a weight loss bath, or cleaning dishes with it. And baking powder is intended exclusively for baking, and is not suitable for other household needs, but if that too runs out, what can you replace soda in baking with?

Tip 2.

Experienced chefs know how to replace slaked soda - baked goods turn out fluffy without soda if you add more margarine or butter to the dough. In this case, there should be more of these products than written in the recipe.

Tip 3.

How to replace soda in dough for charlottes, strudels, brushwood or cookies, what other baking powder will help cope with the task? For these purposes, you can use alcoholic drinks - beer, vodka, cognac, liqueurs. 1 tablespoon of alcohol can replace 2.5 grams of baking soda. Sometimes a small amount of dry or compressed yeast helps.

Tip 4.

Instead of soda, you can also add kefir, kvass or mineral water to the dough. This dough will make fluffy pancakes, pancakes, sponge cakes, pies, especially if you put a little yeast in it. But not every dough will be of high quality without soda, so if it contains chocolate, honey, juice or fruit puree, yeast will not be able to replace soda slaked with vinegar. For example, a sponge cake with yeast or shortbread dough cannot be made.

Tip 5.

You can soften the dough with well-beaten eggs.

Ammonium carbonate is another remedy that can replace soda. Basically, it is used in industrial baking, in a strictly defined dosage. It is better not to use ammonium carbonate at home; the fact is that when heated, it releases ammonia, and if the required proportions are not observed, you can make baked goods that are harmful and even hazardous to health.

The only pagan holiday that has been successfully adopted by Christians is Maslenitsa. It ends with the ritual of burning an effigy, symbolizing the cold winter. And a week before this, housewives begin baking pancakes using all kinds of fillings. And they always want to surprise their family using a recipe for making pancakes that will please everyone. To do this, various types of flour are used, yeast is added to the dough, and pancakes are baked, both custard and lacy. But there is one wonderful recipe, suitable even for beginner cooks - delicious pancakes with soda.

How to extinguish soda correctly

Housewives often wonder why they should extinguish soda, and whether it is worth doing it at all. The answer from professional chefs in this case is categorical - it is not only necessary, but even necessary. Proper use of soda will give baked goods an airy, porous texture and a large increase in volume. You can extinguish soda:

• vinegar (not to be confused with essence!);
• lemon juice;
• fermented milk liquid products.

There is no need to increase the proportions given in the recipe; excess soda can ruin the taste of the baked goods. A little advice - do not dissolve baking soda in a spoon over a container with dough, there is a high risk of spilling vinegar or juice, which also does not improve the taste of the finished pie or cookies. It is best to use a small glass, this will ensure that nothing extra gets into the dough.

Why use soda when baking?

The first thing every novice cook needs to understand is that only baking soda can be used when kneading dough! When baking in an oven, in a frying pan or in a slow cooker, carbon dioxide is released, which helps to loosen the dough.

We should not forget that the correct dissolution of soda plays an important role. Without this process, acid will be released into the dough during baking, which will significantly spoil the taste. Without baking soda, baked goods will certainly turn into a flat, unpleasant to the touch and compressed substance, which, at a stretch, can be called a pie or cookies.

What is the best substitute for soda?

The situation when the stomach demands a holiday in the form of a rosy delicacy, but the necessary and important ingredient - soda - is not at hand is familiar to everyone. Can it be replaced, and with what?

It turns out that instead of soda you can use:

• mineral water with gas;
• dry yeast);
• alcoholic drinks (vodka, rum, cognac);
• beer (preferably light);
• baking powder (which contains the same soda).

Another option is ammonium carbonate, but in the absence of experience it is better to resort to this substance as a last resort if there is no other choice. It is worth considering that when exposed to temperature, an unpleasant, pungent odor is released, but it will quickly disappear.

“Ideal” thin pancakes with milk

We will need:

• wheat flour – 2 cups;
• milk – 4 glasses;
• eggs – 3 pcs;
• butter, melted - 4 large spoons;
• soda - half a spoon;
• citric acid and vanillin - on the edge of a knife blade;
• salt and sugar - to taste.

Cooking:

1. The specified amount of flour is poured into a container and diluted with a heated milk dose.
2. Eggs, granulated sugar, butter are added, everything is salted, and kneading the dough begins.
3. You need to take empty glasses and pour a couple of tablespoons of water into them. In them we dilute soda and lemon separately. Having combined the contents, add fizzy soda to the dough.
4. The pan needs to be very hot and the surface coated with oil.
5. We begin to bake thin pancakes, frying them on both sides.

Pancake dough with milk

Required Products:

• milk – 400 ml;
• flour – 250 gr;
• granulated sugar – 1.5 spoons;
• chicken eggs – 2 pcs;
• lard (you can use ghee or vegetable oil instead) – 40 g;
• soda – 0.5 spoons;
• salt - to taste;
• vinegar for diluting soda.

Sequencing:

1. To prepare, thoroughly beat the eggs mixed with sugar. As soon as the mass becomes lighter, add milk, salt, and add sifted flour.
2. The mass is whipped with a mixer until a homogeneous consistency is formed.
3. Add vinegar to the soda and pour into the dough.
4. Heat a frying pan on the stove, grease the surface with lard, start cooking, pouring the pancake mixture in small portions, distributing evenly and frying until golden brown.

Pancakes prepared according to this recipe are served with filling to taste and can be eaten as an independent dish.

Lenten thin pancakes on water

Ingredients:

• buckwheat and wheat flour – 200 g each;
• water – 0.5 liters;
• soda - half a spoon;
• citric acid and salt - a quarter spoon each;
• vegetable oil for cooking.

Cook together:

1. In heated water, dilute salt and citric acid, pour flour with water (mix buckwheat and wheat).
2. Place baking soda before baking and wait 10 minutes for the dough to rise.
3. Grease the heated frying pan and begin cooking, frying each pancake until golden brown.

On eggs and sour cream with soda

A simple recipe that prepares the dough quickly. The thickness of the pancakes depends on the consistency of the pancake mass. If there is a need to make the pancakes even thinner, you can add water or heated milk. It is very important to sift the flour before kneading and add liquid in small volumes, stirring constantly so that lumps do not form.

Products:

• eggs – 2 pcs;
• sour cream, which can be replaced with any fermented milk product - half a glass;
• salt - half a spoon;
• granulated sugar – 4 spoons;
• milk – 2 glasses;
• flour – 1.5 cups;
• sunflower oil – 3 tablespoons;
• butter – 100 gr.

Sequencing:

1. The milk needs to be slightly warmed.
2. Combine sour cream with eggs and stir. The mass is salted, granulated sugar and half a glass of milk are added to it.
3. Sift the flour (at this point add baking soda), add it to the egg-milk mixture, and stir to form a thick dough. Add the rest of the milk, add three tablespoons of butter, stir again.

Ready-made pancakes are served with different fillings.

A wonderful recipe using kefir, soda and eggs

Many people believe that kefir is used only for making fluffy pancakes. But it is not so. There is also a recipe for pancakes on kefir with the addition of soda. Making them turns out tasty and quite filling.

Required set of components:

• kefir – 1 liter;
• eggs – 3 pcs;
• soda and salt - one spoon each;
• vegetable oil – 3 tablespoons;
• flour – 0.3 kg;
• granulated sugar – 1 spoon;
• butter (to grease prepared pancakes).

Let's remember the sequence of actions:

1. Combine eggs, sugar, salt and kefir and stir thoroughly. The container with the mixture is placed on the tile and slightly heated.
2. Now you need to add flour in small portions and stir using a mixer.
3. The soda must be quenched in a glass of boiling water. The mixture is quickly poured into the dough and everything is mixed. The prepared pancake mixture should be left alone for about thirty minutes so that it can “rest.”
4. Let's start frying. If you feel that the dough is liquid, you can add flour. Yes, and don’t forget to pour a little vegetable oil into the dough-like mass - this will make it possible to fry pancakes without greasing the surface of the pan.

Lacy pancakes with soda

Pancakes prepared according to this recipe are considered an excellent option for a good breakfast and are suitable as a snack for lunch.

We will need:

• chicken eggs – 5 pcs;
• wheat flour – 2 cups;
• granulated sugar – 2 spoons;
• salt - to taste;
• soda – 1 spoon (teaspoon);
• milk – 1.5 liters;
• vegetable oil – 150 gr.

Cook together:

1. Beat eggs into a container, add granulated sugar and salt. I stir to get a homogeneous mass. This can be done with a regular fork.
2. Extinguish the soda with boiling water (not vinegar!), pour into the egg mixture and shake with a mixer.
3. Pass the required amount of flour through a sieve, add to the container in parts, stir so that no lumps form.
4. Milk should be slightly warmed and poured into the dough-like mass in small doses, stirring thoroughly. For convenience, you can use a regular kettle. It is believed that if you add liquid to a thick consistency, then lumps will definitely not appear. Focus on a consistency somewhat thinner than fermented baked milk. If there is some milk left, there is no need to add it; it is better to do it later, if necessary.
5. Now it’s the turn of the oil, which should also be poured into the dough.
6. Before baking the first pancake, grease the frying pan, then this will not be required - some of the oil is present in the dough.
7. Place the oiled pancakes in a stack. If they seem thick, add unused milk, stir and continue frying.

According to this recipe, the pancakes will be thin and low-fat; you can put any filling in them.

Recipe for pancakes with soda (video)

Early ripening pancakes with soda (video)

Don't be afraid to experiment. It is allowed to replace milk with water - this will not make the pancakes any worse; they will remain just as thin and with holes. The use of filling is at your discretion. For those who have a sweet tooth, honey or jam are recommended; salmon or caviar should not spoil the taste.

Baking powder (baking powder) for dough allows you to make homemade baked goods airy and appetizing, thanks to the carbon dioxide released during the cooking process. Therefore, if it is not at hand, the question: what to replace the baking powder with, interests every housewife.

The industrial baking powder recipe includes:

• ammonium carbonate
• baking soda
• rice flour
• cream of tartar

It is very difficult to reproduce an industrial recipe at home. But several methods presented will allow you to successfully replace the missing baking powder, making the dough airy.

Baking powder made from soda and acid

To prepare 1 serving of baking powder you will need:

• 1/4 tsp. citric acid
• 1/2 tsp. soda
• 1 tsp. flour

The ingredients are mixed and the resulting powdered mixture is added to the dough during kneading.

On a note! Since moisture introduced into this mixture can trigger a reaction, all required ingredients should be stored in a dry place.

Homemade baking powder can be prepared in reserve and used as needed. To do this, put in a jar:

• 1 part citric acid
• 2 parts soda
• 4 parts flour

The mixture is placed in a dry, hermetically sealed jar.

Potato or corn starch can replace soda in the homemade baking powder recipe. The recipe for baking powder with starch will look like this:

• 1 part citric acid
• 2 parts soda
• 4 parts starch

The components are mixed, and the resulting composition is added when kneading the dough at the rate of 5 g of baking powder per 200 g of flour.

Advice! Starch-based baking powder is perfect for making charlottes, pancakes, and pancakes.

Baking powder can be replaced by adding baking soda to the dough. When heated to 60° C, it itself begins to act as a leavening agent. To get an airy dough, soda is used:

1. Unextinguished.

This method is used if the recipe contains products that cause a soda reaction:

• kefir, yogurt and other fermented milk products
• apple and citrus juices or berry puree
• honey, dark chocolate, cocoa
• citric acid, vinegar, wine

On a note! Shortbread dough is usually prepared without adding soda. But there are a number of recipes where it is recommended to add quicklime soda to the shortbread dough.

2. In the extinguished state.

Before introducing soda into the dough recipe, it is quenched with table vinegar, lemon juice, and acid. This method will allow you to make airy biscuit dough, while saving the number of eggs used.

On a note! If baking soda is added to the dough instead of baking powder, then it should be put in half as much.

• When baking cakes, muffins and pies, 2 tsp. homemade baking powder can replace 1 tsp. soda
• When making homemade baking powder, citric acid is completely replaceable with any liquid acidic product: vinegar, wine, juice. This baking powder should be used immediately.
• When preparing homemade baking powder for future use, it is recommended to pour all the ingredients into a storage container in layers, separating the alkali (soda) and acid (citric acid) with a layer of a relatively neutral substance - flour. This will prevent the mixture from reacting prematurely.
• The dough, which contains soda, must be baked immediately after kneading, otherwise the dough will not rise and the loosening effect will not work.
• The more fat the dough contains, the more baking powder is added to it. For example, a muffin recipe includes not only baking powder, but also baking soda.
• Since citric acid is sometimes not able to completely neutralize the taste of soda when preparing dough, therefore, in some cases it is recommended to add vinegar.
• You should put half as much soda in chocolate, nut or honey dough, otherwise the baked goods will acquire an unpleasant soapy taste and smell, as well as a dirty yellow color.
• Dough prepared on the basis of fermented milk products: whey, kefir or yogurt requires more soda or baking powder.
• Baking powder can be replaced with regular soda if the baking recipe contains citrus ingredients. In this case, soda does not require preliminary quenching.

The advantages of homemade baking powder include efficiency, safety and reliability, but there is only one drawback - it contains more calories than an industrially produced product. It’s not at all difficult to prepare a leavening composition yourself, and the ingredients included in its recipe are always available in the kitchen. Baking powder prepared by yourself can make homemade baked goods airy and appetizing, not inferior in quality to industrial baking powder.

Baking soda is overwhelmingly used in baking, home cooking, medicine, and fire extinguishers. Since it is sodium bicarbonate, when it gets into the dough or pancake mixture, it plays the role of a leavening agent, reacting with acids and forming bubbles of carbon dioxide, making it spongy and fluffy. But not everyone likes the peculiar taste that soda gives to the finished product, and sometimes it happens that there is simply no soda in the house and nearby stores.

What can you replace soda with?

If you don’t have soda at home, or for other reasons, soda can be replaced with simple products. You can take baking powder (baking powder), but you need to know that the baking powder is taken twice as much as the soda prescribed in the recipe. Baking powder also contains soda, but in tiny quantities, and the base is starch and citric acid.

Butter or margarine replaces soda well, but you also need more of them than soda. Strong alcohol fluffs the dough quite well - vodka, cognac, and liqueur works well in sweet baked goods. The dough can also be raised by ordinary carbonated water, sweet or plain, depending on what kind of product you want to get.

Beer also replaces soda in baking, but it produces a unique taste that not everyone likes.

In some cases, soda is replaced with dry yeast, but here the proportions must be especially observed, otherwise dry baked goods and biscuits may not work out.

Some recipes recommend using slaked soda. To do this, the soda is first quenched with vinegar and then combined with the dough. This is wrong, because the effect of airiness is created by carbon dioxide bubbles, and when extinguished they release 70-80% into the air. Experienced cooks advise mixing soda with dry ingredients, and vinegar with liquid ingredients, and then combining everything together. Then the effect will be many times greater. But if there is no soda or vinegar, then they can be successfully replaced with kefir, corn starch, bran flour or bran; they will also make the dough airy and crumbly.

Sodium bicarbonate is an indispensable assistant in the household. It is used to make folk remedies, remove various contaminants, and also in cooking, adding it to baked goods or other dishes. Of course, you can replace soda at home with some other ingredient, but it is considered the most popular product.

However, NaHCO3 sometimes causes allergic reactions or is simply not available. In this case, it is important to know how to replace soda in baking without losing its taste.

To understand why use other products, you need to understand what role baking soda plays in baking. Interacting with an acidic environment, it breaks down into water and salt, releasing carbon dioxide, the molecules of which “fluff” the dough, giving it looseness and airiness. Sodium bicarbonate itself is not capable of producing gas; to do this, it requires an acidic environment created by the addition of other components. We wrote more about why you should extinguish soda.

How to replace baking soda with baking powder

The most popular substitute is baking powder or baking powder. The composition already includes baking soda, citric acid, as well as an inert substance - starch or a small amount of flour. Thanks to the ratio of components, the powder is ideal for loosening dough, making it crumbly and giving dishes fluffiness.

The advantage of baking powder is its versatility. It can be used both instead of soda and instead of fermented milk components in the recipe: kefir, milk, yogurt, whey drink, sour cream, etc.

Keep in mind that the amount of loosening mixture added should be twice the volume of sodium bicarbonate. For example, if by 0.5 kg. flour you usually put 5 grams. soda powder, then you will have to put 10 grams of baking powder.

If you don’t have “store-bought” baking powder on hand, you can easily prepare it yourself:

• Combine flour, baking soda and citric acid in simple proportions. It should be 3:2:1. High-grade wheat flour is best. Mix the resulting mixture thoroughly and pack it in a container with a tight-fitting lid. Homemade loosening powder must be stored in a dark and dry place. To make it more crumbly and crispy, some housewives add a teaspoon of vodka before adding the mixture. According to reviews, this alcoholic “seasoning” is good in pancakes - they turn out thin and delicate.
• Mix 5 teaspoons sodium bicarbonate, 12 tsp. potato starch and 3 tsp. citric acid. This method is used in bases where there are no acidic foods. It replaces slaked soda with vinegar, preserving all the taste of baked goods. For 0.5 mass you will need no more than 12 g of prepared powder.

Thus, you can replace baking soda with baking powder using either a ready-made baking mixture or making it yourself.

If there is no baking powder and soda

There is a situation in the life of every housewife when you really want to bake some delicacy, but you don’t have the necessary ingredients at hand.

If you don’t have baking powder and soda, time-tested recipes will come to the rescue:

• Animal fat. Suitable only if it is indicated in the recipe of the dish. Ordinary margarine or butter will help you bake luxurious pancakes or thin pancakes. These components will make the dough incredibly soft and porous. The main thing to remember is to add margarine or butter 1-2 times more than indicated in the recipe. First they need to be softened, to improve mixing - beat with granulated sugar until foam forms.
• Alcohol. Any strong alcoholic drink can act as a substitute. Vodka, cognac, rum, whiskey, brandy or even alcohol can easily replace the missing component. It is important that the alcohol is of high quality, otherwise, instead of a tasty treat, there is a risk of getting an upset stomach. The ratio is 1:2.5 - a teaspoon of alcohol replaces 2.5 grams. baking soda. If you use flavored drinks (liqueurs, rum or beer), their aroma will be preserved in the resulting dish.
• Mineral water. It turns out that, in addition to baking powder, highly carbonated mineral water will help “fluff” the dough. It must be poured into any fermented milk product specified in your recipe. The proportions are 1:1, so when using mineral water, do not forget to increase the amount of other components.
• Dairy products. Great alternative to baking soda. If you have kefir, whey, yogurt or just sour milk in the house, you are guaranteed delicious baked goods.

Dough without yeast and soda

Many people believe that pies and other treats cannot be baked without baking soda and yeast. In fact, there are several popular methods that completely eliminate the use of these components:

• Pizza base. Stir 2.5 tbsp. flour with salt, then combine 2 eggs with 0.5 cups of warmed milk and 1 tsp. vegetable or olive oil. Mix all ingredients until the mass becomes elastic. Roll it into a ball, roll it with a damp towel and leave for 15 minutes.
• Dough for chebureks. It is very important here that the mass is elastic, because during frying your pasties should not burst. Beat the egg with salt, pour in 1 tbsp. light beer. If necessary, it can be replaced with milk. Mix 3 tbsp into the solution. wheat flour, then stir until soft and smooth. Tear off small pieces from the resulting mass and roll them out for future pasties.
• Yeast-free pie. An excellent option for delicious pastries for unexpected guests - it cooks quickly, and you can use any options as a filling: from meat and mushrooms to jam and berries. Combine 500 gr. flour with 250 gr. butter. Beat the egg, pour in a glass of warm milk or plain water, beat again. Pour into the kneaded base, roll out and refrigerate for 15-20 minutes. Place the desired filling and place in the oven.
• The base is sour cream or kefir. In a deep bowl, stir 4 tbsp. sour cream (or 400 ml. kefir) and 100 ml. water. Pour 400 grams there. flour mixed with salt. Gradually add flour to the solution until the mixture thickens. Knead well and let stand for 10-15 minutes.

How to cook pancakes without soda.