There are a couple of things you can substitute for baking soda. The importance of baking soda is its leavening quality. In other words, it is what makes a cake rise. The question becomes what do you want the baking soda to do?
- Baking powder
- Baking soda
- Depending on how much rise you need for your recipe, this will determine which substitute and how much to use. Most of the time this is a trial and error game, so start early.
- Care needs to taken when substituting baking powder for baking soda. Your finished recipe will taste bitter if too much baking powder is used. As a rule of thumb, use half as much baking powder as baking soda. A ratio of 1:0.5 is the ratio to work with.
- Beer will rise immediately and is good if you are preparing a batter. A ratio of 1:2 will work.
- Eggs and yeast will rise when cooked and are good for baking. The ratio should be 1:1.
- Since cakes already call for eggs, applesauce can be used in place of baking soda. The ratio here would be 3:1.
- If you are planning on having guests over, make a trial run with your recipe. If it turns out well, go with it. If it turns out poorly, you will still have enough time for plan B.
- Plan B can be as simple as opening a can of mixed fruit topped with whipped cream or as complicated as brandy poured over canned apricots and served flaming.
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