Substitute for baking powder when recipe already calls for sour cream?

Substitute for baking powder when recipe already calls for sour cream I need to make a coffee cake but I ran out of baking powder. I found a substitute using baking soda and 1/2 a cup of sour cream but the recipe already calls for one cup of sour cream. Does anyone know if I can still do the substition?

The substitution also said to cut the liquid in half. I don't consider sour cream to be a liquid but maybe it is in baking? Does anyone know that too?

Thanks again for all your help. You guys are extremely helpful! :) Asked by Alexi 25 months ago Similar questions: substitute baking powder recipe calls sour cream Food & Drink > Cooking.

Similar questions: substitute baking powder recipe calls sour cream.

Baking Powder and Baking Soda (Bicarbonate) Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening.

The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening. When using baking powder or baking soda in a recipe, make sure to sift or whisk with the other dry ingredients before adding to the batter to ensure uniformity. Otherwise the baked good can have large holes.

Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened.

One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise.

Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power. Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse.(i.e.

The air bubbles in the batter grow too large and break causing the batter to fall. ) Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb.

Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. Vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened.

Make sure to bake the batter immediately. Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb.

Baking soda causes reddening of cocoa powderwhen baked, hence the name Devil's Food Cake. Read more: http://www.joyofbaking.com/bakingsoda.html#ixzz0VouFvqTK Sources: http://www.joyofbaking.com/bakingsoda.html .

Baking powder substitute:For each 1 teaspoon baking powder called for in a recipe, use:1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar;OR1/4 teaspoon baking soda plus 1/2 cup buttermilk, sour cream or yogurt (to replace 1/2 cup liquid called for in recipe). Substitutions: 1/2 tsp cream of tartar + 1/4 tsp baking soda = 1 tsp baking powder; 1 tsp double-acting baking powder = 1/4 tsp baking soda + 1/2 cup buttermilk, sour milk or yogurt (to replace 1/2 cup liquid in recipe); 1 tsp double-acting baking powder = 1/4 tsp baking soda + 1/4 cup molasses (reduce liquid in recipe by 1/4 cup; adjust sweeteners); 1 tsp double-acting baking powder = 2 tsp quick-acting baking powder; 1 tsp single-acting baking powder = 3/4 tsp double-acting baking powderBaking powder substituteFor 1 teaspoon, use: 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar; or 1/4 teaspoon baking soda plus 1/2 cup buttermilk, sour cream or yogurt (to replace 1/2 cup liquid called for in recipe). Sources: http://www.funadvice.com/q/cooking .

I use baking soda and cream of tartar There are three ways you can substitute for baking powder. 1. 1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar 2.1 tsp baking powder = 1/2 tsp baking soda + 1/2 cup buttermilk or plain yogurt 3.1 tsp baking powder = 1/4 tsp baking soda plus 1/3 cup molasses When using the substitutions that contain liquid reduce other liquid amounts in the recipe to accomodate.

I prefer the baking soda and cream of tartar solution..

1 What baking powder does is created the right balance of acid and base. Your soda is base, so you need to substitute the acid. In baking power the acid is cream of tarter, perhaps lemon juice or vinegar?

I'll try a search to find the right proportions. I'll check back to see if someone has a good one.

What baking powder does is created the right balance of acid and base. Your soda is base, so you need to substitute the acid. In baking power the acid is cream of tarter, perhaps lemon juice or vinegar?

I'll try a search to find the right proportions. I'll check back to see if someone has a good one.

2 Here's one for vinegar. ehow.com/how_5023607_substitute-baking-p... .

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I need to use vanillin (powder) in a recipe as a substitute for liquid vanilla essence. What is the ratio.

I'm making neiman marcus cookies calls for all purpose flour, baking soda, baking powder and salt, don't have a/p flour.

I have a recipe that calls for instant espresso powder and can't find it. Can I use something else, instant coffee?

I have a recipe that calls for Baking Soda and Baking powder, but I am out of soda. What can I do.

Don't have as many sticks as recipe calls for.

What is a substitute for sugar in baking cakes.

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