Baking dough, or baking powder - a product without which it is difficult to prepare fluffy baked goods. By and large, these names hide the usual components from which you can prepare this product at home with minimal cost.
Many housewives are accustomed to using purchased baking powders, without even assuming that this is just a mixture of food carbonates (types of soda) and citric or wine acid. To prepare it, you need to know the correct proportions, you get a baking powder no worse than a purchased one.
Homemade baking powder
The action of baking powder occurs as a result of the oxidation reaction of the carbonate, as a result of which carbon dioxide is released, which raises the dough during the baking process and makes it crumbly. That is, regular baking soda itself is an excellent baking powder, and if you combine it in the correct ratio with an oxidizing agent, you get the so-called baking powder.
In order to prepare the baking powder for future use and use it as needed, you will need an opaque dark storage jar in order to protect the future composition from exposure to light. Take 12 teaspoons of flour, which acts as an emulsifier. To them are added 5 teaspoons of baking soda and 3 tablespoons of citric acid. All this is stirred with a wooden stick, not a metal one (to avoid the oxidation reaction of the metal). The resulting powder is stored in a dry, dark place. As needed, a couple of spoons of this composition are added to the baking dough.
Fast baking powder
If the situation has developed so that they did not take care of the baking powder in advance, but you really want to bake something, then you can use a quick baking powder familiar to every housewife, or rather, slaked soda. The carbon dioxide emission reaction is recreated the same as from ordinary baking powder. The only difference is that it is instant and you need to bake it right away. One teaspoon of baking soda is quenched with vinegar. Ordinary vinegar can be substituted with apple cider vinegar or wine vinegar. If baking is prepared with kefir, then you can do without quenching, since kefir itself has high acidity and gives a similar reaction when adding soda.
The basic principle of using baking soda is that it must undergo an oxidation reaction, which will release carbon dioxide and, along the way, neutralize the specific taste of soda. But it should be remembered that dry baking powder is suitable for any dough and no matter when it will be used, and the dough with slaked soda should be baked immediately, since the oxidation reaction has already started.
