DIY baking powder: proportions. How to prepare a baking powder for dough from soda, citric acid, flour?

A recipe for cooking baking powder for the dough with your own hands.

Content

In spices, as well as products, you can find a huge assortment of baking powers for the test. However, not everyone knows that such a substance can be prepared independently. In this article we will tell you how to cook a baking powder for the dough.

Why do you need a baking powder of the dough?

The dough in itself, which consists of flour, milk, eggs, and butter, is rather tight. If in this state you place it in the oven or send it to fry in a pan, then you will not get a magnificent product. It is necessary to a substance that will create air bubbles inside the baking, making it airy. However, it is not always possible to use yeast. Now it is quite popular with sourdough, without adding yeast. This is due to the fact that many people should not use yeast due to the fact that they can provoke the occurrence of bloating, as well as the aggravation of some chronic diseases of the gastrointestinal tract.

To get rid of this, it is best to use a baking powder for dough or sourdough, created by your own hands. Most often just in pies and a variety of sweet pastries, soda is added. However, if you introduce it directly into the flour, and do not repay it with anything, then the products very often acquire a grayish tint, as well as an unpleasant aroma and taste. Indeed, with an excess of soda, the product smells of something similar to chalk, and is not quite tasty, has a unpleasant taste. In such cases, it is recommended to use bakery powder, or baking powder for the dough.

How to cook baking powder in the dough at home?

To do this, you must follow a clear proportion.

Ingredients:

2 tablespoons of flour
a spoonful of soda
2/3 tablespoons of citric acid

Instructions:

Mix soda with citric acid. To prepare this mixture, turn the crystals of citric acid into powder. This can be done with a coffee grinder or a mortar and a pestle. Simply put, it is necessary to grind, grind into powder.
Further, flour is poured to this mixture. All this is thoroughly mixed, poured into a jar, and is stored in a tightly closed vessel. Please note that in no case should you use wet flour to prepare such a mixture.
Before preparing it, it is best to sift, make sure of dryness. After that, you can start cooking. In case of a small amount of moisture, a chemical reaction will be launched, as a result of which soda will be extinguished with a aqueous solution of citric acid.
As a result, all bubbles will come out even in the process of storing this powder. That is, if you introduce such a mixture into the flour, then you will not receive a large number of bubbles. Very often ordinary flour is replaced by potato starch. This helps the mixture to be stored longer, and acquire a kind of taste and color.

Features of storage and use of baking powder for the test

Tips:

Please note that they very often prepare bakery powder immediately before cooking. However, this is not necessary, because with proper storage it can maintain its properties for a long time.
Please note that the baking powder is not extinguished, because, as it already contains dry citric acid. In no case do not fill the baking powder directly into the water or fluid, which then flows into the flour.
It is necessary to fill the baking powder directly into dry flour and only then, with a thin stream, to introduce liquid ingredients, such as eggs, kefir or milk. The fact is that as soon as the baking powder is mixed with flour and water enters, the bubbles form directly inside the dough, which will give it elasticity and splendor.
Also, the baking powder is an alternative to Sode, because it gives dishes of an unpleasant taste. Many people make a mistake, and extinguish soda directly in a teaspoon or vessel, and only then mix with flour. This approach is ineffective, because most of the gas bubbles disappears, namely, they contribute to raising the dough and make it lush.
Therefore, we advise you to do just that. That is, immediately mix soda with flour and only then extinguish the ingredients containing acidic products. Please note that if you cook products on kefir or sour milk, and plan to use baking powder, then an ideal option will be added additional pure soda. This is due to the fact that the composition of the bakery powder already contains acid, the amount of which is not enough to extinguish the entire amount of soda.
Thus, a deficiency of soda is obtained due to the fact that acid is additionally administered in the form of sour milk or kefir. You can additionally add half a teaspoon of soda. It is also introduced into flour and in no case in liquid ingredients.

Baking powder for dough from ammonium salts

The most interesting thing is that ammonium salts are very often sold as a baking powder for the test. They really work better than soda, because they break up when heated absolutely completely, leaving no chemical salts that give an additional taste to dishes. That is, if you use ammonium, then you will not feel an additional taste. You can cook bakery powder with ammonium salts.

To do this, you need to purchase salt in a pharmacy. The most interesting thing is that citric powder is not introduced by citric acid, because ammonium does not require it to be extinguished, because the decay is due to an increase in temperature. Thus, this product does not respond with anything, decays into carbon dioxide, water, as well as ammonia when heated. This very positively affects the taste of pastries, deprives a strange taste and possible gray color, which often happens when soda is added.

Powder made from a mixture of citric acid, baking soda, as well as flour, is introduced into baking in the amount of 4-6 teaspoons per 1 kg of flour. If an additional introduction of sour milk or kefir is planned into the finished dough, you can slightly increase the amount of soda.