For every teaspoon of baking powder, you’ll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you have baking soda, but you don’t have baking powder, you’ll need to use baking soda plus an acid, such as cream of tartar. Substituting for baking powder is a little more complicated. The drawback with substituting baking powder for baking soda is that you run the risk of your baked goods being bitter, so it’s important not to use too much. Baking powder also contains a little bit of salt, so it’s also a good idea to halve the salt the recipe calls for. ![]() ![]() ![]() So if a recipe calls for one teaspoon of baking soda, you can use three teaspoons of baking powder. If you don’t have baking soda, you can use baking powder, at three times what the recipe calls for.
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