Baking Powder - Substituting in Recipes

Substituting in Recipes

Baking powder is generally just baking soda mixed with an acid, and a number of kitchen acids may be mixed with baking soda to simulate commercial blends of baking powder. Vinegar (dilute acetic acid), especially white vinegar, is also a common acidifier in baking; for example, many heirloom chocolate cake recipes call for a tablespoon or two of vinegar. Where a recipe already uses buttermilk or yogurt, baking soda can be used without cream of tartar (or with less). Alternatively, lemon juice can be substituted for some of the liquid in the recipe, to provide the required acidity to activate the baking soda.

In times past, when chemically manufactured baking soda was not available, ash water was used instead, especially in confectionery. Wood ash is also weakly alkaline. To prepare ash water, one used a fistful of ash from the fireplace in a big pot of water. Ash from solid woods, such as the olive tree, is preferred, whereas resinous woods, like pine, cannot be used. The ash water is given a boil, then left overnight to settle. The water is then filtered through a cloth and is ready to use. Many traditional recipes call for ash water instead of baking soda, because of some unique qualities: for example, ash water dripped on hot vegetable oils congeals into a gel-like mixture.