April 26, 2013 1:28PM
Depends on what reciepe you are using and what the purpose is: I
often use yeast but in some recipes depending on the fluffiness of
the cake I will sometimes use baking soda. A friend of mine uses
“fizzy water” (carbonated water) as an alternative.
Yeast is only used in bread related recipes, whereas bicarb can
be used n cakes
Baking Soda in a recipe is to help with ‘spreadability of the
cookie or cake. You don’t use it in pancakes so you want the batter
to ‘stay put’. In a cookie, you want it to spread out a bit, in the
cake, you want it to fill in the space of the pan.
Baking Soda and Baking Powder CAN be used for each other in a
subbing situation. They are both considered leavening agents. In
choosing to substitute one for the other you have to know the ratio
AND the fact the flavor WILL be DIFFERENT.
1 TSP of Baking Soda needs 3 TSP of Baking Powder. OMIT all
Reverse it to use soda instead of baking powder.
You can also use 2 tsp soda and 1 tsp cream of tarter to create
BAKING POWDER. Again, omit the salt from the recipe.
AGAIN, any substitutions of ingredients, expect flavor change to