Since the main ingredients of baking soda are acid and base, we owe the puffiness of our cakes to the acid-base reaction. These substances, which are in dry powder form in the baking powder, are added to the dough, water, milk, oil, etc. It dissolves slightly thanks to liquid substances and creates carbonic acid under the influence of heat. Since carbonic acid is an unstable compound, carbon dioxide and water are released in a short time. The carbon dioxide formed as the dough heats expand, causing puffiness to form within the dough, meaning that the dough rises.
How to make baking powder at home?
The ready-to-use baking powders include pure sodium bicarbonate (i.e. carbonate) and acid that helps it swell more. When these materials come together in certain proportions, baking powder comes out. When it interacts with heat and liquids, it helps puff puff to rise. Unfortunately, our pastries don’t swell without it. When you don’t want to buy baking powder from the outside or when you want to make it yourself at home, it’s pretty easy to do.
The first sodium carbonate of the baking powders that we prepared is bought. This material should be the first material you will use to prepare your baking powder at home. Only the baking soda may not give that puff puff effect under the baking powder. This feature requires a slightly acidic material and a thickening material to have a dense consistency.
At this stage, lemon salt and starch come into play. If you can, you can use cream tartar instead of lemon salt and starch.
Necessary Materials
If we list the ingredients to make 1 small jar of baking powder;
- 4 tablespoons of baking soda
- 1 teaspoon lemon salt
- 2 tablespoons of corn or wheat starch
Another recipe is;
- 4 tablespoons of baking soda
- 3 tablespoons of cream tartar
- 2 tablespoons starch
Transfer all the materials you need to the blender. Become powdered and pass through the blender found. Transfer it to a small jar and save it and use it in your recipe, depending on the quantity. In classic pastry recipes, 1 – 1.5 teaspoons of baking powder will suffice. Health in your hands already.
Why cake or bread swells on adding baking powder?
The commonly used base in baking powder is sodium bicarbonate. Besides this base, also known as carbonate, some phosphate and sulfate compounds are used as dry acid. The embossing effect of the baking powder will be opened to one side and the base. This mixture contains another substance (corn starch, etc.) that will prevent the acid and base from reacting before use, in the baking powder mixture. However, the baking powder should be stored in a cool and dry place to avoid reaction before use. Also, after baking soda is added to the dough mixture, the dough should not be mixed too much and put into the oven as soon as possible to prevent gas escaping.
You can share what you know about carbonate making by commenting on our article with us.
Resources :
https://yemek.com/evde-kabartma-tozu-nasil-yapilir/
https://bilimgenc.tubitak.gov.tr/makale/kabartma-tozu-nasil-kabartir
Sources of Pictures;
https://www.flickr.com/photos/aquamech-utah/24445401203
https://www.grandforks.af.mil/News/Photos/igphoto/2002089133/
