"Beth" > wrote in message
. com...
>
> "Vox Humana" > wrote in message
> . ..
>>
>> "Beth" > wrote in message
>> . com...
>>>
>>> "Reg" > wrote in message
>>> m...
>>>> Beth wrote:
>>>>
>>>>> Hello,
>>>>> I don't usually post here but I'm hoping someone can help. I
>>>>> have a recipe for chocolate, cream cheese filled cupcakes and I forgot
>>>>> to buy the vinegar needed! It only calls for a table spoon of
>>>>> vinegar. I'm not usually one to bake from scratch, but I do from time
>>>>> to time. This recipe is completely from scratch. How necessary is the
>>>>> vinegar? What is it's purpose and is there something I could
>>>>> substitute? Thanks!
>>>>
>>>> Sounds like it's there to increase the acidity. You could also
>>>> try lemon juice.
>>>>
>>>> In any case, if it's only one T I think you're safe
>>>> leaving it out.
>>>>
>>
>> If the leavening agent in your recipe is baking soda, then you probably
>> need the vinegar. Decreasing the pH will reducing browning and increase
>> tenderness, but I bet that it is there to react with the baking soda. If
>> the leavening agent is baking powder only, then you will probably be OK.
>>It is baking powder. Whew! Thanks!
>
>
Question...If it hadn't been baking powder for my recipe, but instead it had
been baking soda, could I have changed the baking soda for baking powder and
just not worried about the vinegar? What's the difference? Thanks! I love
the quick response to comments I'm learning something here!
Beth

"Beth" > wrote in message
news
> Question...If it hadn't been baking powder for my recipe, but instead it
> had
> been baking soda, could I have changed the baking soda for baking powder
> and
> just not worried about the vinegar? What's the difference? Thanks! I
> love
> the quick response to comments I'm learning something here!
> Beth

Baking powder is baking soda with one or more acids added. In single-acting
baking powder, there is one acid that dissolved at room temperature when
liquid is added and the reaction between acid and the baking soda begins
immediately. In double-acting baking powder, there are two acids. One that
dissolves and reacts immediately at room temperature, and one that dissolves
at a higher temperature (in the oven) producing a second increment of CO2.
You don't need to have any acidic ingredients when you use baking powder.

Baking soda requires an acid. That is usually found in an ingredient like
vinegar, citrus juice, buttermilk, fruit puree, chocolate, molasses, or
brown sugar. The reaction begins immediately when the ingredients are
combined. When using baking soda or single-acting baking powder, it is
important to get the product into the oven immediately do the leavening
agent doesn't exhaust itself before the item is baked. Double-acting baking
powder is more forgiving as the second acid doesn't start to dissolve and
react until the product is in the oven.

The general rule is that you need 1/4 tsp. of baking soda per cup of flour
or 1 tsp. of baking powder per cup of flour. So if you are going to make
the substitution, you would exchange 1 tsp. of BP for each 1/2 tsp. of BS
and visa versa. Sometimes you will see both BP and BS in recipes. The
addition of the BS could be to neutralize an acid ingredient or to change
the pH of the product to influence browning or texture.

"Vox Humana" > wrote in message
. ..
>
> "Beth" > wrote in message
> news >
>> Question...If it hadn't been baking powder for my recipe, but instead it
>> had
>> been baking soda, could I have changed the baking soda for baking powder
>> and
>> just not worried about the vinegar? What's the difference? Thanks! I
>> love
>> the quick response to comments I'm learning something here!
>> Beth
>
> Baking powder is baking soda with one or more acids added. In
> single-acting baking powder, there is one acid that dissolved at room
> temperature when liquid is added and the reaction between acid and the
> baking soda begins immediately. In double-acting baking powder, there are
> two acids. One that dissolves and reacts immediately at room temperature,
> and one that dissolves at a higher temperature (in the oven) producing a
> second increment of CO2. You don't need to have any acidic ingredients
> when you use baking powder.
>
> Baking soda requires an acid. That is usually found in an ingredient like
> vinegar, citrus juice, buttermilk, fruit puree, chocolate, molasses, or
> brown sugar. The reaction begins immediately when the ingredients are
> combined. When using baking soda or single-acting baking powder, it is
> important to get the product into the oven immediately do the leavening
> agent doesn't exhaust itself before the item is baked. Double-acting
> baking powder is more forgiving as the second acid doesn't start to
> dissolve and react until the product is in the oven.
>
> The general rule is that you need 1/4 tsp. of baking soda per cup of flour
> or 1 tsp. of baking powder per cup of flour. So if you are going to make
> the substitution, you would exchange 1 tsp. of BP for each 1/2 tsp. of BS
> and visa versa. Sometimes you will see both BP and BS in recipes. The
> addition of the BS could be to neutralize an acid ingredient or to change
> the pH of the product to influence browning or texture.
>

I wrote: "you would exchange 1 tsp. of BP for each 1/2 tsp of BS."

I meant "you would exchange 1 tsp. of BP for each 1/4 tsp of BS"