It can be a real hassle to realize that you have run out of baking soda just as you are making a dessert. Fortunately, there are products that can replace it. Open your pantry to see if you have a packet of baking powder or a pack of self-raising flour and use one of these products in place of baking soda. Since baking soda has particular interactions with other ingredients, it is good to make changes to the types of liquids used. Changing the way you prepare your recipe can also help you make the substitution effectively. Tricks like beating the eggs before adding the flour can guarantee the success of the recipe. With a few small changes, the preparation can still go through without baking soda.
Steps
Part 1 of 3: Finding a Substitute
Step 1. Use chemical yeast by tripling the dose
Baking yeast is one of the easiest products to use to replace baking soda. If you have a sachet in the pantry, just triple the dose and add it to the other ingredients. For example, if the recipe calls for 1 tablespoon of baking soda, add 3 tablespoons of baking powder.
Baking soda can be substituted for baking powder in almost any recipe that calls for this ingredient
Step 2. Use self-raising flour
If you've run out of baking powder as well, open your pantry to see if you have a package of self-raising flour. This product contains a small amount of chemical yeast, so it too can be used to replace baking soda. Just replace the normal flour provided by the recipe with the self-raising one.
Step 3. Mix potassium bicarbonate and salt
If you don't have yeast or flours to use as a replacement for baking soda, open your medicine cabinet to see if you have potassium bicarbonate. This product is sometimes used to treat ailments such as gastroesophageal reflux or hypertension. Add 1 teaspoon of baking soda mixed with 1/3 teaspoon of salt for every teaspoon of baking soda required by the recipe.
This method is usually more effective for making cookies. It may not be as good for recipes for cakes, pancakes, muffins, and other baked goods
Part 2 of 3: Editing the Other Ingredients
Step 1. Exclude salt when using chemical yeast
In fact, chemical yeast contains salt. It is therefore preferable to exclude or reduce the amount of salt required by the recipe if you have to replace the baking soda with chemical yeast. This will prevent the final product from being overly salty.
Step 2. Change the liquid ingredients when using chemical yeast
Baking soda is used to interact with acidic ingredients. If you replace it with chemical yeast, it uses ingredients that are not acidic instead of acidic liquids. Acidic liquids include products such as sour cream, yogurt, vinegar, buttermilk, molasses, and citrus juices. They can be replaced with whole milk or water. The doses of the liquids you use as a substitute must be equivalent to the doses of the liquids provided by the original recipe.
For example, if your recipe calls for 250ml of buttermilk, use 250ml of whole milk instead
Step 3. Use water and lime for a citrusy flavor
Recipes that use baking soda often call for liquids extracted from citrus fruits, such as lemon or lime juice. In this case, flavor the water with a small amount of grated lime or lemon and use it instead of the liquid from the original recipe. This will help you preserve the citrus flavor.
Part 3 of 3: Make sure the cooking is done correctly
Step 1. Beat the eggs before adding the flour
Baking soda stimulates the carbonation process. Beat the eggs before adding the flour can increase the production of air bubbles. Doing so will increase the chances that the baking soda substitute is working properly.
Step 2. Add a fizzy drink to the dough
If you have a fizzy drink, like beer, in the fridge, add a splash of it to the mixture. This can promote the carbonation process, helping the baking soda substitute to work properly.
Step 3. Use self-raising flour to make pancakes
While you have other substitutes available, you should still use self-raising flour to make pancakes if you don't have the baking soda. Without baking soda, pancakes could become chewy. On the other hand, self-raising flour can make them softer.
