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.
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