I love to bake on a cold, winter day because it seems to pick up my spirits. My latest interest is scones and with that I had some questions on ingredients and their purpose in baking.
I often get questions in the Extension office about baking soda and baking powder. The one thing you need to understand about baking soda and baking powder is that they are not the same thing. Baking soda is in baking powder, but they are not interchangeable items.
Baking soda is chemically known as sodium bicarbonate. It’s used to chemically leaven doughs and batters when it is mixed with an acid. Combining baking soda with an acid produces a chemical reaction that releases carbon dioxide gas which causes the food to expand and become fluffy. If you always have light and airy pancakes, that’s the baking soda at work.
Some may place baking soda in the refrigerator because it will absorb orders lingering in that environment. That is a great use for baking soda, but don’t use that baking soda for baking and cooking!
Baking soda is often labeled with a best by date of 18 to 24 months, but you can always test its effectivity by mixing 1 1/2 teaspoons of baking soda in a bowl with 1 tablespoon of vinegar. It is still usable if it fizzes.
Baking soda becomes reactive when it’s exposed to acids (buttermilk, vinegar) and must be used right away otherwise the carbon dioxide-producing bubbles will begin to pop and result in a flat and dense product rather than something light and airy. So, it’s probably not a good idea to make and hold a batter for a long time. It’s better to use it right away (or at least within the hour) especially once the baking soda and acidic ingredient has been combined. Protecting those bubbles is also why you’ll want to mix batters lightly. Vigorous mixing will cause bubbles to break.
Baking powder is a mixture of baking soda and powdered acids. It’s usually found in recipes that do not call for additional acids because it already contains acid. Like baking soda, it makes products rise by producing carbon dioxide gas; however, it does so in two phases. First, the baking soda in the powder along with one of the acids starts producing carbon dioxide bubbles when they’re mixed with wet ingredients. The second rising phase happens when the other powdery acid reacts with the remaining baking soda producing more bubbles when exposed to heat over 170°F. This two-phase rising method is known as double-acting. There are single-acting baking powders available; these powders only rise once during the heating stage of baking. Your recipe will specifically call for single-acting baking powder if needed. Most baking powders are usually double-acting.
Like baking soda, you can test it to see if it’s still effective. Put one teaspoon of baking powder in a small bowl and mix in one tablespoon of warm water. If the baking powder doesn’t fizz when wet, it’s no longer active and should be thrown out.
Baking powder is usually dated with a “best by” range of 18 to 24 months, but it will last indefinitely if it does not become contaminated. Contamination happens when the same measuring spoon is used to measure other ingredients before it’s used to measure the baking powder.
Don’t have baking powder? You can make your own. For every 1 teaspoon of baking powder, substitute: 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/4 teaspoon cornstarch OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk, sour milk or yogurt (for this substitution, you’ll want to decrease the liquid in the recipe by half)
All of these products should be stored in their original containers in a cool, dry place - not over your stove. The heat and moisture from cooking could chemically alter them.
I will be giving a presentation about scones on Friday, Feb. 25, 2022 at noon at the Extension Office, 601 Main, Hays. More information will be available soon.
Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District. She can be reached at 785-628-9430 or at bunruh@ksu.edu.
