i am in the middle of baking cakes and just found that i have run out of baking soda.can i mix my own.?

Question

i have baking powder, citric acid, cream of tartar. would those help in being able to make my own baking soda. i live very far from any shop

Answer 1

You can't mix your own baking soda (it's a pure compound, sodium bicarbonate), however, if you decrease the amount of acidity in your baking recipe you should be able to substitute baking powder for the soda. Think of it like this. Baking requires carbon dioxide to get that classic baked look and feel. You can get this from yeast or soda. If you use soda, you must add an acid to neutralize the soda (its alkaline) and the result is a type of salt and carbon dioxide. If your recipe calls for a natural acid like lemon juice or buttermilk, this reats with the baking soda to release carbon dioxide. If your recipe doesn't contain a natural acid (for example yellow cake), baking POWDER contains baking soda and a non-reactive acid that reacts when it gets wet. Double acting baking powders have two acids, one for immediate carbon dioxide production and another that is heat-activated. Therefore your baked good gets a better rise.

So in short: Baking powder contains baking soda + some acid (usually cream of tartar or powder citric acid) and double acting also contains ATP. If you remove some of the acid, you should be okay. Maybe add a touch more sugar to compensate.

Answer 2

The short answer: no, there's no substitute, and yes, baking soda is necessary. Baking soda, also known as sodium bicarbonate, has a number of functions in baking - it acts as a leavener, as well, as a browning agent. What does that mean? Think about a slice of bread: it’s full of little holes and pockets; and, it's not a perfectly smooth, flat surface. Those holes and pockets are caused by carbon dioxide, which baking soda gives off when it reacts with an acid. Remember those baking soda-and-vinegar volcanoes from science class? This is essentially the same thing. Baking soda, when it reacts with an acidic component in a recipe, fizzes and bubbles, creating an airier, lighter-textured bread than otherwise. However, there is such a thing as too much baking soda. If a baked good turns out dense and leaden, it's quite possible that excessive baking soda was the culprit. Why? If too much carbon dioxide is produced, the bubbles rise to the top of the bread and burst, instead of hanging out in the middle and making the bread airier.

Baking soda's other job is to help browning by neutralizing the natural acidity present in food. If you see a recipe with a disparately large quantity of baking soda relative to the flour (the average ratio is 1/4 teaspoon per cup of flour), it's probably used to neutralize the acid and aid browning.

Answer 3

I always just substitute baking powder and add a touch extra. It works with waffle mix and should work for cakes also.

Answer 4

im pretty sure it's 50/50 cream of tartar and baking soda... check the internets if no one gives a better answer

Answer 5

Look at these two sites. You may be better off running to the store and buying some more.

http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

http://whatscookingamerica.net/Q-A/BakingSoda.htm