Cooking newsletter: Grill everything this Memorial Day, even dessert
For another take on grilled cake, go with this one fully loaded with Nutella and topped with ice cream.Is there a baking rule of thumb for leaveners? Can I use baking soda or baking powder, or do I need to use both?Baking soda and powder are chemical leaveners that help baked goods rise by creating air in them. Baking soda is alkaline, so it’s generally used with acidic mixes and baking powder works with any blend.
When alkaline baking soda meets acidic ingredients, it neutralizes them, so it’s not great for sweets where you want to taste the tang of lemon or buttermilk. Plus, too much baking soda can give your baked goods a tinny taste and make your tongue feel weird. To take advantage of its quick-rising and browning powers without meeting its downfalls, it’s usually combined with baking powder.
Like baking soda, baking powder starts to create gas bubbles as soon as it hits liquid, acidic or not. But it then continues to work once it’s heated in the oven. That’s why your bottle is labeled “double-acting baking powder.” Its slower rise is ideal for quick bread loaves, cakes and anything else that bakes for a while.
The proportions of baking soda and powder are tailored to the rest of the ingredients for the ideal rise, so it’s best to stick with trusted recipe sources and to use the amounts listed. Too much or too little means overflowing cake batter or cratered muffins. Buy one of each and you’ll get surefire results every time.
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