@@Metzger23 I just did that with my last batch. I messed it up by throwing yeast in there too. I think I just need to do more research on yeast itself too. I'm telling you all this because I know you care.
@@stevenmills6502 Yeast is will give you a bread type consistency and baking powder/soda will give you a cake type consistency. I think in some circumstances you can substitute baking soda for yeast. When im making pancakes I make sure I sift all the dry ingredients together and then add it slowly to the wet ingredients.
Baking powder is baking soda and cream of tartar. Generally , for lift in baked goods, if there is an acid present in the recipe, you add baking soda, if you need to add the acid too then baking powder. The corn starch is to keep moisture at bay during storage as the moisture would trigger a reaction.
Cream of tartar is an acidic byproduct from winemaking that scraped from the casks and sold. Mixing it with baking soda is like mixing the soda with vinegar, just a solid dry form. Double acting (what most people own) baking powder has baking soda and creme of tartar or another dry acid for the initial lift but it also has another ingredient that will give rise later after it's warmed up to keep its lift. When using baking soda as the primary rising agent one must mix the batter at the last second and get it into the oven. Otherwise it'll rise and then be done before it has set.
Something I dont understand here. Baking soda will react to acid and baking powder already have acid component thus no need for acid (vinegar) to trigger reaction, just water and baking powder. But in this clip, substitute baking soda with baking powder plus vinegar?? The baking soda will not work without acid (like vinegar). Baking soda will not react with water alone or with no acid trigger. So this is confusing... 0:43. Should this be: subst. baking powder with baking soda and vinegar? Can you clarify if I missed anything??
*Czarina Gujelde:* No, the vinegar goes with the baking SODA, because it needs an acid to activate it. Baking powder already reacts to wet ingredients like milk or water.
i honestly don't understand why we even bother using the baking soda (in cakes)when we can simply use baking powder since it also help rise the batter.. plus, baking soda might taste awful in some cases if used too much, and also might not work at all if used less... so why can't we just stick with BP?
@@saksikafa: Well there is obviously a difference, as shown in the video - one cake rose higher than the other. They're not saying you CAN'T use baking powder, they're just informing you that there will be a difference in the height of the finished product. It all depends on if that makes a difference to you or not.
Janis Hart, exactly to your first reply, that baking powder already reacts to wet ing. like water.. So go to 0:43 of this video. The substitution is opposite to our statements.
when there's not enough acid to fully activate it, the baking soda'll leave those soapy tastes. Just check your recipe to see if they have any acidic or not. go for soda if yes and go for powder if not
If you bake bread, lemon juice should be added to the water and baking soda mixed with the flour. A whole lemon for a teaspoon of baking soda. It takes away the alkaline taste and it works like a charm. Besides, you need something acid to make the baking soda give bubbles to your dough
Me, in Africa it's hard to get the equivalent of baking powder they say it's baking powder but it doesn't work like baking powder. So I'm glad to find this! 😊
For vegitable wash during this corona crisis , I use regularly a spoon of baking powder with a spoon of vinegar in a bucket ofwarm water. How far is it effective? Should I replace baking powder with baking soda?
They said in the title they'll teach us "how to substitute one for the other," but in the end, they only wrote "make sure to use what the recipe calls for." I was like, okayyy... I wasted my time
super and practical clarification... baking soda (a base) reacts with the acid to give you carbon dioxide gas, water, and salt. ... Baking soda has a shelf life of about 18 months. Baking powder is one-fourth baking soda and three-fourths acid and cornstarch. In case of baking soda acidic ingredients are required so that it gets a environment to react. But as the acid is already there in baking powder as salt form thus only water is required to liquify. Both reacts better when temperature increases.
Hi used to much baking powder in my flax bread. It taste like baking powder. Is there anything I can do so I don’t need to throw it out? Thank you great info right to the point thumbs up from me👍🏻
Say you are creating a recipe. Of the two, how do you know which to use and how much? Or when to use both? Like is there a general rule of thumb? I think those are the really important questions.
You can use baking powder OR b.soda+acid in any batter or dough. Baking powder works better, use it 1 teaspoon per 1 cup of flour. If you don't have baking powder then use 1/2 teaspoon of baking soda + 1 tablespoon of lemon juice or vinegar per 1 cup of flour, but if your recipe containes acid already (youghurt, sour cream etc), you don't need additional acid.
Thanks for the vid...i can't remember for how long i have my baking soda and i wanna try cupcakes during this lockdown. The thing is i don't have vinegar at home to test. What can i use instead?
Baking soda is activated when it is mixed with an acidic ingredient. So, ingredients such as, ketchup, lemon juice, buttermilk, or yogurt could work instead of vinegar. Hope this helps!
Isaiah 3:10 Tell the righteous it will be well for them, for they will enjoy the fruit of their labor. Woe to the wicked; disaster is upon them! For they will be repaid with what their hands have done. Youths oppress My people, and women rule over them. O My people, your guides mislead you; they turn you from your paths.
OK. There are two different types the backing and washing soda. Backing soda or sodium bicarbonate is for backing (cooking) and/or mild cleaning. Washing soda or sodium carbonate is restrictively for Cleaning Purposes.
I can’t stand videos I have to read and then add this incredibly annoying music or whatever it is causing my migraine. I’d rather not know if I could use baking soda instead of powder.
That thumbnail was such a clickbait.
Use whatever the recipe calls for. Got it.
Thank God I watched this video cause I'm the type of person who would totally mix the 2
Some recipes actually call for mixing them like certain cookies recipes. It just depends on the amount of acid it has.
when i make pancakes i use both
@@Metzger23 I just did that with my last batch. I messed it up by throwing yeast in there too. I think I just need to do more research on yeast itself too.
I'm telling you all this because I know you care.
@@stevenmills6502 Yeast is will give you a bread type consistency and baking powder/soda will give you a cake type consistency. I think in some circumstances you can substitute baking soda for yeast. When im making pancakes I make sure I sift all the dry ingredients together and then add it slowly to the wet ingredients.
Me too
Baking powder is baking soda and cream of tartar. Generally , for lift in baked goods, if there is an acid present in the recipe, you add baking soda, if you need to add the acid too then baking powder. The corn starch is to keep moisture at bay during storage as the moisture would trigger a reaction.
What is cream of tartar why need to use it plz can you explain?
Cream of tartar is an acidic byproduct from winemaking that scraped from the casks and sold. Mixing it with baking soda is like mixing the soda with vinegar, just a solid dry form.
Double acting (what most people own) baking powder has baking soda and creme of tartar or another dry acid for the initial lift but it also has another ingredient that will give rise later after it's warmed up to keep its lift.
When using baking soda as the primary rising agent one must mix the batter at the last second and get it into the oven. Otherwise it'll rise and then be done before it has set.
see "11 Amazing Benefits of Cream of Tartar" from organicfacts.net
@@SedTheMage thanks dear
@@DalalIsaac thank you
did they really just use sims 3 buy mode music, i think so.
It reminds me of the sims too😂😂
😂😂
Baking soda = pure sodium bicarbonate or bicarbonate of soda.
Baking powder = bicarbonate of soda + weak acid (eg cream of tartar)
Can you use both baking powder and soda together in a banana bread recipe?
@@JohnBlessed5 yes you can
Interesting now I know why one of my cakes became flat like a pizza what a buzz kill 😩
This is soooo helpful. Knowing the science behind help me so much.
We can also use ENO???
Something I dont understand here. Baking soda will react to acid and baking powder already have acid component thus no need for acid (vinegar) to trigger reaction, just water and baking powder. But in this clip, substitute baking soda with baking powder plus vinegar?? The baking soda will not work without acid (like vinegar). Baking soda will not react with water alone or with no acid trigger. So this is confusing... 0:43. Should this be: subst. baking powder with baking soda and vinegar? Can you clarify if I missed anything??
*Czarina Gujelde:* No, the vinegar goes with the baking SODA, because it needs an acid to activate it. Baking powder already reacts to wet ingredients like milk or water.
Same I got confused
i honestly don't understand why we even bother using the baking soda (in cakes)when we can simply use baking powder since it also help rise the batter.. plus, baking soda might taste awful in some cases if used too much, and also might not work at all if used less... so why can't we just stick with BP?
@@saksikafa: Well there is obviously a difference, as shown in the video - one cake rose higher than the other. They're not saying you CAN'T use baking powder, they're just informing you that there will be a difference in the height of the finished product. It all depends on if that makes a difference to you or not.
Janis Hart, exactly to your first reply, that baking powder already reacts to wet ing. like water.. So go to 0:43 of this video. The substitution is opposite to our statements.
But baking soda gives this bitter taste especially when we use it in cakes
Yup right
julietbriefs, probably because we used it in the same amount as baking powder, whereas it should have been half or a third in quantity.
when there's not enough acid to fully activate it, the baking soda'll leave those soapy tastes.
Just check your recipe to see if they have any acidic or not. go for soda if yes and go for powder if not
This is so true, even in professional preparations you get this horrible baking soda taste in your pancakes etc
If you bake bread, lemon juice should be added to the water and baking soda mixed with the flour. A whole lemon for a teaspoon of baking soda. It takes away the alkaline taste and it works like a charm. Besides, you need something acid to make the baking soda give bubbles to your dough
The background music remind me of childhood cartoons scenes 😂😂
Baking powder is just a mix of cream of tartar and baking soda.
Really
and cream of tartar is potassium bitartrate
Who else waching this haven't baking powder lol 😆😆
Me
Me, in Africa it's hard to get the equivalent of baking powder they say it's baking powder but it doesn't work like baking powder. So I'm glad to find this! 😊
Me😂
This is the best video on this topic🤗thanks for sharing
so if you want thicker rocks, use baking soda, tiny but dense rocks then use baking powder?
So relaxing ♥
Extremely helpful. I was so confused before this
I've always wanted to know this!
For vegitable wash during this corona crisis , I use regularly a spoon of baking powder with a spoon of vinegar in a bucket ofwarm water.
How far is it effective? Should I replace baking powder with baking soda?
"Baking soda, I got baking soda!"
Yeah me too 😂
This really helped me😃
Good, no yada yada yada, just gets to the point 🙌
Good and informative, Thank you
Kia hum kack k ander soda add kr sakhte hai plz ans meee
For an orange loaf or banana bread which one to use?
Thanks. It's good to know more about this.
Name of Channel: Business Insider
Topic for Discussion: the difference between baking soda and baking powder
COVID 19 got you guys too, huh?
😀😀😀😂😂😂
Means what we have to use to make cakes.... Baking powder or baking soda????
Baking soda
BREAKING: Failing "news" company tries to resort to viral videos to maintain some semblance of relevance, fails miserably. More at 11.
Thanks, Vibrating Dolphin. Now with the weather.
Your likes have reached perfection
Haha
They said in the title they'll teach us "how to substitute one for the other," but in the end, they only wrote "make sure to use what the recipe calls for." I was like, okayyy... I wasted my time
Hi my Bpowder reacted in vinegar but not in water .. what u suggest is it still good to use
My doubt is cleared now.Thanks.
Can I add baking soda instead of baking powder in cake??
super and practical clarification...
baking soda (a base) reacts with the acid to give you carbon dioxide gas, water, and salt. ... Baking soda has a shelf life of about 18 months.
Baking powder is one-fourth baking soda and three-fourths acid and cornstarch.
In case of baking soda acidic ingredients are required so that it gets a environment to react.
But as the acid is already there in baking powder as salt form thus only water is required to liquify.
Both reacts better when temperature increases.
Good video! Learned mucho!
This really was a very useful video ! Thanks 4 the info
Thanx for this information.
Why we should use both for some recipe?.
Backing powder is made of backing soda and dry acid.
Hi used to much baking powder in my flax bread. It taste like baking powder. Is there anything I can do so I don’t need to throw it out? Thank you great info right to the point thumbs up from me👍🏻
you can balance out the chemical taste of baking powder by adding bit of vinegar or lemon juice to your recipe
Thanks alot your amazing that explaine how they were so different .
What about cupcakes that are ruined by too much leavening when the recipe calls for baking soda instead of baking powder? 😥
this was helpful ! because in my country you can`t buy baking soda without a doctor prescription, so you only can get baking powder
Where do yo live? We buy it in the store..
Thank you today j nearly cried I followed all recipe but the cake didn't rise because that mistake.
This was sooo helpful! !! Thanks for video
Say you are creating a recipe. Of the two, how do you know which to use and how much? Or when to use both? Like is there a general rule of thumb? I think those are the really important questions.
You can use baking powder OR b.soda+acid in any batter or dough.
Baking powder works better, use it 1 teaspoon per 1 cup of flour.
If you don't have baking powder then use 1/2 teaspoon of baking soda + 1 tablespoon of lemon juice or vinegar per 1 cup of flour, but if your recipe containes acid already (youghurt, sour cream etc), you don't need additional acid.
If I have to use 1/4 tsp baking powder, how much would that be if I used a baking soda instead?
The background music makes aggressive
LMAO
Thank You.
For substituting 1 tbsp baking powder, how much baking soda should I use in baking my cake? Plz help me
Excellent!
Can you use both baking powder and soda together in a banana bread recipe? Some please have the answer to give me 😐
Is it ok to have a food which contains both of them daily?
im gonna be honest this is confusing which is which can anyone please explain???
Wrong, baking powder makes a cake rise. Baking soda makes cookies spread out.
Sheryl Chapman
Thanks
Thanks for the vid...i can't remember for how long i have my baking soda and i wanna try cupcakes during this lockdown. The thing is i don't have vinegar at home to test. What can i use instead?
Baking soda is activated when it is mixed with an acidic ingredient. So, ingredients such as, ketchup, lemon juice, buttermilk, or yogurt could work instead of vinegar. Hope this helps!
When we put baking soda in cake it tastes bitter so what to do and we take correct measurements
Baking powder wont work on chocolate cakes alone coz cocoa powder is acidic. I think that's not the best presentation.
nah , just use self raising flower , why add this which usually alters the taste when u just use flour
1:23 is that coffee?
Best tips
No wonder my banana bread didn’t ... Thank you UA-cam for recommending me something I actually needed
thank you SIMPLE thats all i asked for
Nice one. I always use baking soda.
Got it thanks
Is baking soda similar to bicarbonate soda?
tina madz yes. Baking soda is also known as bicarbonate of soda.
Baking soda makes your cake bitter. So, it's better to use baking powder for cake.
The recipe calls for baking powder.
*Business Insider:* This is very informative - thanks!!
Check this out, ppl! The name, NITRIUM BICARBONATE. Besides baking powder and baking soda, this NB also want to share the limelight.
The sodium bicarbonate or sodium hydrogen carbonate is still present in both those ingredients
Finally I know it
And now please tell Meetha Sodha
अब कृप्या मीठा सोडा का भी अन्तर बता दें, इन सब से अलग है या यही है ?
But baking soda can taste awful ...
Baking soda is known as bicarbonate of soda..
Cake lo baking soda ki badulu ..Eno veyoccha
Thank for al
Isaiah 3:10
Tell the righteous it will be well for them,
for they will enjoy the fruit of their labor.
Woe to the wicked; disaster is upon them!
For they will be repaid with what their hands have done.
Youths oppress My people,
and women rule over them.
O My people, your guides mislead you;
they turn you from your paths.
Thanks for giving god tips
or bicarbonate of soda and baking powder
At 00:38 - 00:42 it must be the other way round
so they both react.. but the backing soda creates more fluff in a cake according to this video's thumbnail?
I fill like Google is listening to me I been asking this in thinking this...
A DOG is STILL
A MAN'S BEST FRIEND.
Nice
Baking soda, as you call it, or Bicarbonate of soda, leaves an awful taste.
Annoying music, had to turn it down.
Lol Same
I know baking soda is goody to clean with lol 😁
Business insider has no business giving cooking recipes, stick to what you are good at
Use what the recipe calls for. Duh.
I thought you can't cook with baking soda - it is used for cleaning?
OK. There are two different types the backing and washing soda. Backing soda or sodium bicarbonate is for backing (cooking) and/or mild cleaning. Washing soda or sodium carbonate is restrictively for Cleaning Purposes.
Well what was that all about??!! Nothing.
I can’t stand videos I have to read and then add this incredibly annoying music or whatever it is causing my migraine. I’d rather not know if I could use baking soda instead of powder.
Thumbs up!
Oh
im shitting bricks
❤
So dumb
Baking powder is baking soda and tartaric acid
G
🍎тнαикѕ fσя тнє ιиfσ
Arse.