i want to make chocolate chip cookies, and the recipe calls for baking soda. is it ok if i substitute baking powder instead of baking soda? i dont have baking soda at home right now.
2007-10-18 10:00:49 · 18 answers · asked by xx528 1 in Food & Drink ➔ Cooking & Recipes
According to the JoyofBaking.com you can make the substitution for C.C. cookies:
http://www.joyofbaking.com/ChocolateChipCookies.html
http://www.joyofbaking.com/bakingsoda.html
.
2007-10-18 10:09:23 · answer #1 · answered by tlbs101 7 · 0⤊ 0⤋
From: http://www.ochef.com/364.htm
How much baking powder do I have to substitute for baking soda?
Baking soda is four times as strong as baking powder — so if your recipe calls for 1 teaspoon of baking soda, you would need four teaspoons of baking powder to produce the same amount of lift. Unfortunately, though, it’s not that simple.
Baking powder is made of baking soda and the right amount of acid to react with the soda (it also includes corn starch to keep the ingredients from prematurely reacting in the privacy of their container). So if your recipe already has acidic ingredients that were going to neutralize the necessary baking soda, you are adding other ingredients in the baking powder that may not sit well with them.
Substituting for a lack of baking powder is very easy: 1/4 teaspoon of baking soda plus 1/2 teaspoon cream of tartar (ignoring the cornstarch) for each teaspoon of baking powder required.
We’ve looked in dozens of books to be sure, but no one provides information for the reverse procedure — substituting baking powder when you don’t have soda on hand. To do so, you would have to consider the acidic ingredients in the recipe, and perhaps reengineer the recipe to replace them with more neutral ingredients (using whole milk instead of buttermilk, perhaps). But at that point, you would see, it would be easier and probably a lot more successful to pick up a box of baking soda.
2007-10-18 17:05:52 · answer #2 · answered by Freke 4 · 1⤊ 0⤋
Kind of sort of. I quote: "You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda."
2007-10-18 17:02:47 · answer #3 · answered by effin drunk 5 · 1⤊ 0⤋
A recipe for baked goods is a formula. Anything you change will affect the outcome. I would either go to the store today or wait until another day to bake the cookies.
2007-10-18 18:22:55 · answer #4 · answered by Deb W 5 · 0⤊ 0⤋
For one teaspoon of baking soda, use 4 teaspoons baking powder. You can find substitution on www.ochef.com
2007-10-18 17:10:45 · answer #5 · answered by Anonymous · 1⤊ 0⤋
you dont put baking soda in cookies . i usually use baking powder, but that was for plain cookies though. is the baking soda for the chocolate or dough
2007-10-18 17:05:21 · answer #6 · answered by ms attitude 2 · 0⤊ 2⤋
Yeah, I always substitute it with self raising flour if the recipe needs baking powder and plain flour.
2007-10-18 17:04:44 · answer #7 · answered by ? 2 · 0⤊ 1⤋
i would say no because they may rise too much but if you must use less than what it calls for & maybe up the salt by 1/2 teaspoon or less
2007-10-18 17:04:05 · answer #8 · answered by marquie 5 · 0⤊ 0⤋
No, they are two completely different substances, despite the similar names.
2007-10-18 17:03:04 · answer #9 · answered by It's the hair 5 · 0⤊ 0⤋
Not the same thing. Ask your neighbor to borrow some.
2007-10-18 17:02:59 · answer #10 · answered by Anonymous · 0⤊ 0⤋