baking powder = baking soda?

instead of baking powder shall i use baking soda i.e, samayal soda

Baking soda and baking powder both help create a reaction that causes doughs to rise. This chemical reaction is dependent on the interaction of a base and an acid.

Baking soda is the common name for sodium bicarbonate, which is a base. When combined with an acid plus some moisture, such as buttermilk, the reaction releases carbon dioxide bubbles, causing dough to expand.

Baking powder contains sodium bicarbonate, but it also contains the acid necessary to produce the chemical reaction, usually in the form of cream of tartar. It only needs to be combined with moisture to begin working.

This chemical reaction has the effect of neutralizing the acid. So if you want the acid in your dough to retain its strength and flavor, such as when using buttermilk in pancakes, always use baking powder instead of baking soda. The only acid that will be neutralized will be the one contained in the baking powder, instead of the one in your dough that is working to create acidic flavors. On the other hand, if you want to reduce the acidity in your dough — say, when using a sourdough starter to make a sweeter dish — opt for baking soda.

Both baking soda and baking powder work quickly, so if you're making anything out of a batter or dough that relies on them for leavening, it's best to cook them right away. However, when working with whole grain doughs, it helps to let the dough rest for a while before use (so the whole grains will have a chance to absorb enough moisture). So if you're using a whole grain dough that also requires baking soda or baking powder, wait until after the dough has had a chance to rest for at least 15 minutes before adding the leavening agent.
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thank u very much. i can able understand.shall i use baking soda for making cakes.

baking soda is used when you have acid present, like buttermilk.

பேக்கிங் சோடா பாவிப்பது என்றால் ஏதாவது பட்டர் மில்க்(மோர்), சாக்லேட் போன்றவற்றை கேக்கில் சேர்த்தால் பலன் கிடைக்கும். பேக்கிங் சோடா பாவித்தால் கேக் அவ்வளவு பொங்காது என்று சொல்வார்கள். அப்படியே பொங்கினாலும் அடுத்த நாள் மிகவும் காய்ந்து போய் விடும். பேக்கிங் பௌடர் பாவித்து செய்யும் கேக்கில் எந்த பிரச்சினையும் வராது.

i did the cake with baking soda and with baking powder separately.cake i done with baking soda not tasty and it was kasapu.cake i done with baking powder was tasty to eat.

I used to prepare cakes for the past 7 yrs.
evrytime I use baking powder 1tsp ,baking soda pinch(optional) for every 250gm flour.

actually baking powder will make ur cake soft and rising,soda will gv u colour to the texure.
u can only use baking powder without baking soda but don't use only baking soda without b.powder.
u r most welcome to clarify anymore doubts regd this

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i will follow your idea. bye have a nice day.

dear gaya,
i tell u few sites...i don't know u know it or not but may be useful to u
this time i prepare a butterfly cake for my daughter's b'day which came out well.

BTW,how z ur study going...?9 yrs back i came to ANNA UTY,for my phd interview..but meanwhile i got a offer in i didn't join in ur uty that time
ok more to u later
change is the unchanging thing in the changing world

புரியாத பிரியம் பிரியும் போது புரியும்.

i am going to finish M.E course by next studies are going well and i got job in tamilnadu govt as assistant engineer in rural and panchayat raj how r u.

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