Friday, December 18, 2009

Lets say your making cookies, is it ok to use baking powder instead of baking soda?

Baking powder is different then baking soda.So becareful and don't do it.Just buy some more.Lets say your making cookies, is it ok to use baking powder instead of baking soda?
No, because they are two completly different thingsLets say your making cookies, is it ok to use baking powder instead of baking soda?
Only if you want fluffy cookies. Baking powder is a primary leavening agent and is a combination of an acid and a base that releases CO2 when wetted. Baking soda mixed with an acid does provide leavening. However, in a cookie only a small amount of soda is used. This small amount of soda has a weak reaction with milk and/or sugar that prevents the cookie from being completely flat.
NO! tried it and it did not work. and it was with cookies.
no! If you do that, you might as well go start a car wash.
no, it's a completely different substance.
No way! Baking powder and baking soda do two completely different things to a recipe, and if you substitute, you're looking at failure for sure. Always check your recipes ahead of time, and see if you can find a recipe for what you do have in your house. Never try to substitute something like that. There are things you can sub, but that's not one of them.
DONT
no, it isn't. it has to do with the acidity. so don't substitute unless you're going to add something else (acid)
no baking soda is needed for a levening agent, baking powder aids in rising.
No. The simple answer is that baking soda and baking powder are not interchangeable. Baking cookies,cakes involves chemical processes that require exact ingredients in exact measures,otherwise you will end up with a lunker instead of a cookie.
On the whole, no. They are not the same thing. Baking soda is far more powerful than baking powder, even if they do the same thing. Baking soda is used in recipes that have a strong acidity (anything with vinegar, chocolate, buttermilk, yogurt, et cetera).





However, you can use more baking powder and get the same effect. It will probably affect the taste of the cookies, however.
i found this article in the net.


Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.


Baking Soda





Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!





Baking Powder





Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.





How Are Recipes Determined?





Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You'll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.





Substituting in Recipes





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.
NO, never substitute these two ingredients, cardinal rule in cookie baking. One helps it rise, like in a cake and one does something else, when you confuse the two, the cookies will either be hard like bricks or taste awful.
No, don't even try it...... Those are totally two different things. It is not worth the cookies..... But if you alreaady did, then your cookies won't turn out so great...

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