How to make baking powder in the home

Fans of home baking are difficult to imaginea lack of handy various important components that are often required to create bakery masterpieces. However, most fans of cooking could well face such a problem as the lack of a home of one or another ingredient. In this case, advice on how, for example, to create a baking powder at home, proposed in this article, will be very useful.

Necessary ingredients

To prepare such a valuable ingredientthe following set of products will be required: food soda in the amount of 4.8 g, flour in the amount of 12.2 g, and also citric acid - 3 grams. With the help of competent mixing of these products in specified proportions, you can easily get a baking powder at home, while spending a minimum of effort. Breaking these weight ratios is not recommended, because they are optimal in order to obtain a qualitative reaction of soda and acid, which, in turn, will rid the unpleasant soap flavor of future baking.

Of course, to measure such miserable quantitieswith pharmacy accuracy at home is not possible, but even with rounded values ​​you will get a perfectly quality home baking powder. Even if the soda in your recipe gets a little more, it will not have absolutely no negative effect.

This point is completely compensated by variousadditives to baking, which almost always have in their composition additional acids for the reaction. This will get a baking powder in the home without soda, which will not be felt in ready-made cakes and buns.

Cooking method

In a clean and completely dry container should be pouredtwelve teaspoons of flour (you can use a measuring spoon), this will make certain comforts in dosing the future product. In principle, you can replace this ingredient with starch, which is often done by manufacturers, thereby increasing the shelf life of the product. Be sure to ensure that the capacity used is dry, only so you can prepare the baking powder in the home of the desired composition. Next in the flour should be measured five teaspoons of soda and three tablespoons of the same format of citric acid. The resulting dry mixture must be maximized to homogeneity.

Storage

If you decide to make the baking powder inat home, please note that the storage period is significantly different from the finished store products. The usual shelf life is no more than three weeks, then this useful ingredient for baking can fall and lose its original properties. In principle, if you put a piece of sugar in it, you can thus prevent the formation of moisture.

It is not difficult to cook pastries with such a composition, itsit is necessary only to mix with flour. And if the recipe provides for the repeated addition of flour in a portioned form, then mix this composition with the last portion.