Baking soda instead of baking powder

Can I use baking soda instead of baking powder when baking sugar
It is my first time baking sugar cookies from scratch, and the recipes I
found online says use baking powder. The thing is I only have baking
soda. As I am typing this question, I see that another person has asked
if they could use baking powder instead of baking soda, my real question
is, Can I use baking soda for my sugar cookies and does it work both
ways of using the baking supplement.
Reply to
Yes, I use it in cookies all the time. I have two banana breads in the oven right now, used baking soda. Here's the recipe.
Banana Bread
What you need:
1 egg ½ cup Miracle Whip 1 - 1 1/3 cups mashed bananas (about 3) 1 ½ cup whole wheat flour 1 cup splenda ½ cup walnuts ( I used pecans) 1 tsp. baking soda 1 tsp. salt
Heat oven to 350F Beat egg, miracle whip and bananas in a large bowl until well blended. Mix remaining ingredients in a separate bowl. Then add to banana mixture and stir until just moistened. Pour into a 9x5inch loaf pan. Bake 1 hr.( 55min. worked for me) or until toothpick comes out clean. Cool in pan 10 minutes, and then remove from pan to a wire rack, allow to cool completely.
**You could add bakers dark chocolate chips into batter before baking to add alittle something extra.
-- Stu
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Reply to
HI, Yes you can. Baking powder includes also baking soda, as one if it's ingredients. Just make sure to put about 20% more of the baking soda. Cheers, Oron. _____________________________
Reply to
The difference between baking soda and baking powder is that baking soda produces CO2 when it reacts with an acid while baking powder produces CO2 when it is heated. (Baking powder is typically baking soda plus a salt that turns into an acid when heated.)
If your dough or batter is acidic (sour) -- i.e. made with sour-dough, yogurt, buttermilk, sour-cream, cream of tartar or similar -- you can' use baking soda instead of baking powder. If your dough is not acidic, you have to use baking powder or add a bit of acid (vinegar, lemon juice) to the dough as well. For pancakes and flat cookies made from acidic doughs and batters you can also use salt of hartshorn (baking ammonia) or a 50/50 mix of baking soda and salt of hartshorn.
Reply to
Leif Roar Moldskred

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