How To Make Your Own Baking Powder. Did you run out of baking powder or is no longer fresh? Here is how to substitute baking powder in your recipe and test for freshness.
Why use baking soda or baking powder:
Recipes vary widely in acidity levels and very often you need both kinds of reactions to achieve the right overall balance of flavor and texture. When baking soda reacts with an acid, it neutralizes it and makes the batter more alkaline. This takes away the sour flavor that the acid lends, and sometimes you actually want a little tartness. If there is additional bicarbonate of soda leftover after a reaction, it gives the baked good an unpleasant soapy flavor. Not good. The amounts of acid and sodium bicarbonate in a recipe need to be in some sort of balance, and you need to achieve the right level of airiness. In most cases that means soda plus powder. So follow each recipe and use what the recipe suggest.
How to test baking powder for freshness.
If baking powder is not fresh then your recipe is bound to fail. To test freshness, add 1/2 teaspoon baking powder into 1/4 cup water. If it fizzles the baking powder is good.
How to make your own baking powder:
1 teaspoon baking soda and 2 teaspoons cream of tartar equals 1 Tablespoon baking powder.
Use 1 teaspoon baking soda and 1/4 teaspoon lemon juice. Whisk thoroughly.
Or 1/4 teaspoon baking soda and 1/2 cup Greek yogurt or buttermilk. Whisk thoroughly.