Does anyone have a vinegar to baking soda ratio to use as leavening in biscuits or cake? I'm looking for a baking powder substitute, as it does not have a long storage life.
Thank you in advance!
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"Vinegar has a leavening effect when paired with baking soda in cakes and cookies.
Though any type of vinegar will work, white vinegar has the most neutral taste and won't alter the color of your final product.
Substitute each teaspoon (5 grams) of baking powder in the recipe with 1/4 teaspoon (1 gram) baking soda and 1/2 teaspoon (2.5 grams) vinegar.
Hope some of this will answer your question.
Interesting facts about using vinegar in baking.
www.healthline.com/
www.busbysbakery.com/
www.bakingkneads.com/
States using 1/4 teaspoon baking soda and 1/2 teaspoon white vinegar and mix in with other wet ingredients; then add to dry ingredients mixing well and place in oven asap. This is Pro Tip #2 and there are others to replicate the baking powder.
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