Bold Baking Basics, Homemade Ingredients

How to Make Baking Powder and Baking Soda Explained

What are baking raising agents and how can you make substitutes? I'll show you how to make baking powder and baking soda so you will always have them ready.
How to Make Baking Powder and Baking soda

Hi Bold Bakers!

I have been swamped with messages asking to show you how to substitute raising agents in your baking including a baking soda substitute. Luckily this is totally doable. Baking powder and baking soda are both baking essentials, and depending on the specific recipe you may need one or the other, or both. If you run out of one while you are baking I’m going to tell you how you can substitute it in a recipe.

Let’s start out with the what:

So what is baking powder?

It is a raising agent that reacts with moisture in your recipe to activate it and make your baked goods rise. 

An example of this is: If you add baking powder to water you will see it bubble up and get fizzy.

So how can you make a substitute for baking powder ?

To make baking powder mix together 1 tablespoon of baking soda and 2 tablespoons of cream of tartar.

Cream of tartar is an acid and it is used to activate the baking soda in recipes. It is a by-product of wine making.

So what is baking soda?

Baking soda is another raising agent but it has to react with an acid in your recipe to activate it. By an acid I mean a recipe that has buttermilk, yogurt, sour cream, vinegar and so on. 

If you add baking soda into vinegar you will see it bubble up and fizz over. That is the acid reaction.

So how can you make a baking soda substitute?

For every 1 teaspoon of baking soda in a recipe replace it with 4 teaspoons of baking powder, so use 4 times the amount of baking powder. The ratio is 1:4.

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Notes on yeast

Yeast, fresh or dried, is a raising agent for breads and dough. Now, you can use active dried or fast action yeast. They are similar except fast action doesn’t require you to let your dough rise a second time unlike active dried yeast. Sorry but there is no substitute for yeast in a recipe. You need to add it in for the recipe to rise.

Want more baking tips like these? Check out my Weight Conversion Chart and How to Substitute Sugar in Recipes .

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Zannatul Nafisa Mayaz
Guest
Zannatul Nafisa Mayaz
1 month ago

Thank you very much for the tip gemma.😇😇😇😀😀😀

Verleenice
Member
Verleenice
1 month ago

Thank you for the knowledge Gemma, I’m a newbie with baking & it’s enjoying to learn & have great cakes & breads from your recipes..
I just want to to ask, how will both leavening agents affect the consistency or softness of cakes & bread?

shaista islam
Member
shaista islam
9 months ago

hi Gemma i love your work i love your recipies i m a bigest fan of you

Judy Miller
Guest
Judy Miller
9 months ago

Gemma, I have been using baking soda &cream of tartar as a baking powder. My problem what can I use to substitute for baking soda. Hubby cannot have sodium, potassium or phosphorus. Plus no sugar, limited carbs, chlosterol, and fats. Appreciate any advice.

Elene
Guest
Elene
10 months ago

Hi gemma! So can we use baking soda+vinegar instead of baking powder in sugar cookies.

Member
AJ Daisy
11 months ago

Hi Gemma,
Is baking soda and double action baking powder the same? If not how much of double action baking powder should I use?
Thanks

Akanksha desai
Member
Akanksha desai
11 months ago

Hi thanks a lot for explaining.
For making cupcakes, we r already using baking powder. Now if I’m using buttermilk instead of eggs, do I additionally need to put baking soda as well? Or just baking powder is enough?

Member
Dianna Davis
1 year ago

Thank you so much for your information on all your baking. I love to bake and cook. You covered so many things I have always wondered about… like brown sugar and baking powder/baking soda. I only wanted to tell you that you are pretty awesome and I can’t wait to learn more from your videos and site.

Paula McILwrath
Guest
Paula McILwrath
1 year ago

Hi Gemma ,
Hello from the aul homestead…. Ireland.
Love the show.

Are you ever gonna do Sour dough recipes. ?
I’ve tried these before but results weren’t great.
Do you still need to use Yeast or can the sour dough be used as the only rising agent .?

Elizabeth
Guest
1 year ago

What if you have neither baking soda or powder, what can i use?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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