Either someone is REALLY trying to find the answer to this over and over again, or this is for some reason a hot topic for people. Those people are probably disappointed when they get here…īut I have been noticing a trend over the last few months. The top search term people are using to find my blog is “chocolate chip cookie recipe without baking soda.” People have found my blog by googling this in some form over 3000 times in the past few months. There are some seriously perverted search terms bringing people to my blog. It can be quite entertaining, and also disturbing at times. One of my new favorite procrastination activities is to look at my blog stats and read through the search engine terms people are using to find my blog. The effort I put into procrastination these days is minimal. Becoming a blogger has made this infinitely easier on me. In case you haven’t mastered it for yourself, the secret to procrastination is to find anything that is something other than what you are supposed to be doing. I have always excelled at procrastinating. You don’t absolutely need baking soda or baking powder to make chocolate chip cookies! The cookies are soft in the middle and slightly crispy on the edges. Now I think it will clear to everyone.A simple chocolate chip cookie recipe without baking soda or baking powder. Baking powder has a neutral taste and is often used in recipes that have other neutral-tasting ingredients, such as milk. You can make your own baking powder: simply mix two parts cream of tartar with one part bicarbonate of soda. The acidic ingredient most often used in baking powder is cream of tartar. Because it needs an acid to create the rising quality, it is often used in recipes where there is already an acidic ingredient present, such as lemon juice, chocolate, buttermilk or honey.īaking powder, which contains bicarbonate of soda, comes pre-mixed with the acidic ingredient for you – so all you need to add is the moisture. It needs to be mixed with moisture and an acidic ingredient for the necessary chemical reaction to take place to make food rise. When included in a batter, the leavening agent causes air bubbles to expand when cooked – causing it to ‘rise’.īicarbonate of soda is a pure leavening agent. Posted in Chicken Post navigationīaking soda and bicarbonate of soda are different names for the same thing They aren’t interchangeable, but bicarbonate of soda and baking powder are both leavening agents. Baking powder reacts with liquids and heat, but does not react as well with cold water (even fresh powder won’t fizz much in ice water), so do not use it for this test. The more bubbles, the fresher the baking powder. The mixture should make a fizzing noise and, after a moment, the baking powder will begin to fizz and the water will become very cloudy with tiny bubbles. Put a few tablespoons of warm water (warm tap water is fine, but cold water is not) into a small bowl and add a teaspoon of baking powder. If there is no reaction, or you only end up with a handful of small bubbles, you need to replace your baking soda. The more bubbles, the more potent the baking soda. It should bubble up furiously, and the foaming should take several moments to subside. Put a few tablespoons of white vinegar into a small bowl and add a teaspoon of baking soda. In fact, try this test with fresh baking powder and baking soda so you’ll know what to look for in the future: Fortunately, there is a very simple test that you can do to see if that nearly-forgotten box of baking soda is still good enough to bake with. Impotent baking powder or baking soda can be the cause the cause of flat cakes, dense cookies and baked goods that simply don’t rise as much as they should. This is especially true when they are not stored in airtight containers.
Even if you bake regularly, it takes a while for a container of baking powder to get used up – not to mention that it is easy to lose a partially used container in the back of a crowded pantry.Ĭhemical leaveners, like baking powder and baking soda, can lose their potency over time. If you bake irregularly, chances are good that you’ll have that box of baking soda on the shelf for a very long time. Baking powder and baking soda are pantry ingredients that don’t always have a high turnover.
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