Baking soda instead of yeast: add an acid agent
With baking soda instead of yeast you can prepare soft and delicious cakes! If you are craving sweet but do not have instant yeast at home, try one of the solutions to replace it with bicarbonate and an acid ingredient of your choice to be selected based on the ingredients you use. And to make the snack complete, also combine a delicious cup of tea: watch the video and find out what's right for you!
Baking soda instead of yeast: do-it-yourself blends
If you don't like the taste of the acid salts of the yeasts on the market, prepare the yeast for your dough yourself. Obviously we are not talking about brewer's yeast (for that there are other indications), but about the instant chemical one for sweets, without biological microorganisms, which, mixed with the other ingredients. activates the leavening: quick, convenient and tasteless, it is sieved and added to the dough together with the flour. The baking powder can be replaced by ammonia for desserts or by 1 tablespoon of bicarbonate plus 30 ml apple cider vinegar or more 30 ml of lemon juice or more 60 g of white yogurt or more 8 g of cream of tartar or 1 teaspoon of baking soda plus 4 whipped egg whites. In the absence of baking soda to make a cake, you can use 5 grams of ammonia, 2 g is enough for biscuits. Ammonia is tasteless; during cooking it gives off an intense, but short-lasting odor . It does not produce a very strong leavening; in fact, it is mostly used to make biscuits. Maybe the cake will be a little lower than usual, but it will still be very good. To use baking soda instead of baking powder for your For cakes and for your rustici, you must learn the technique well, following all the instructions.First, you must add an acid to the ingredients, in order to activate a reaction that makes the dough rise.
In fact, bicarbonate, being a base, needs an acid to activate the leavening, caused by the carbon dioxide that develops in the dough. You can then add lemon juice, apple cider vinegar, white yogurt as acid to the bicarbonate. In the list of ingredients, when you are making a cake, skip the chemical yeast and replace it at the end of the dough with a mixture of bicarbonate and acid agent, well mixed and without lumps. Bubbles will form: at that point add the mixture to the dough, mix well and bake.
Bicarbonate instead of baking powder with cream of tartar or egg whites
8 g of cream of tartar mixed with 1 tablespoon of baking soda per 500 g of flour is a good substitute for those suffering from yeast intolerance. If the dough is light, you can also use cream of tartar alone. Usually it is used with baking soda, which makes sweets particularly soft. If you don't want to use instant yeast, try this mixture, trying not to create lumps.
Bicarbonate instead of yeast can also be added to whipped egg whites. In fact, the sponge cake, a well-known light cake, is made without yeast. It is high and soft because of the eggs whipped with sugar: some use only the egg whites, others also the yolk. However, if you have to prepare a ricotta cake, heavier, in addition to the whipped egg whites, add a teaspoon of baking soda to the flour, sifting it and only then, at the end, add the whipped egg whites. When you replace the yeast with another product, always flavor the dough with vanillin or lemon peel. Other acidic ingredients with which bicarbonate can react and activate leavening are in addition to apple cider vinegar and plain yogurt, also molasses, honey, sour cream, fermented milk. If the dessert recipe already includes acidic ingredients, for example lemon, honey, sour cream, yogurt, just add bicarbonate. You need to weigh them well so that acid compounds and basic compounds cancel each other out at the end of cooking: 6 g of bicarbonate are enough for 70g of yogurt or 50ml of vinegar. apples or for 35ml of lemon juice.
Baking soda instead of baking powder for soft cakes
Maybe it happened to you to realize at the last moment that you do not have baking powder at home or to learn that one of your guests is intolerant to leavened dough. Now you have the solution for these unexpected events. Although not a yeast, bicarbonate not only promotes leavening with a chemical reaction, when added to an acidic ingredient, but also gives desserts a wonderful softness. You can also get good results with baking soda, lemon, and milk. If milk creates problems of intolerance, you can easily replace it with water. After putting the liquids all together, mix the baking soda with the flour just as you do with the instant yeast. Then, beat eggs and sugar together with the whisk, then add yogurt and milk or water, mix and finally mix flour and baking soda. If you want to make it with cream of tartar, make a mixture with 45g of baking soda, 100g of cream of tartar and 55g of corn starch. Blend and add 12/15 grams of this mixture for every 250g of flour. And voila! A perfect cake even without yeast!
