Chemical Leaveners

Baking powder and baking soda

Chemical leaveners have some general rules that can help you determine the success of a new recipe.

General Recipe Use

  • 1/4 teaspoon of baking soda for every 1 cup of flour
  • 1 teaspoon of baking powder for every 1 cup of flour

Baking soda and baking powder react differently during the baking process and also have different levels of leavening strength

1/2 teaspoon of baking soda = 2 teaspoons of baking powder

An acid is needed in a recipe in order for baking soda to react. Baking soda is also used to balance the acidic ingredients in a recipe.

General Amount Used

  • 1/2 teaspoon of baking soda for every 1 cup of buttermilk or sour cream
  • 1/2 teaspoon of baking soda for every 3/4 cup of honey or brown sugar
  • 1/2 teaspoon of baking soda for every 1/2 cup of cocoa powder

Sometimes substitutions need to be made in recipes and if the acidic level is changed in a recipe then the leavener must be adjusted or even changed.

Example

Replaced regular milk with buttermilk in a recipe (buttermilk has a higher acid content so the chemical leavener must be adjusted)

16 oz of buttermilk - add .25 oz of baking soda and remove 0.5 oz of baking powder to the recipe

Share
Shop Le Creuset