On the run to kill the urge to eat cake and start preparing, we often forget to check if we have all the ingredients at home. And when the yeast is missing, so important to let the dough rise and be very fluffy?
Although many people despair when they realize that they made this mistake, the solution is quite easy. It may not seem like it, but the composition of the chemical baking powder it is super simple and can be reproduced at home, with ingredients that we usually keep in the closet. Want to see?
The yeast we buy on the market is basically a mixture of sodium bicarbonate with acids. When this mixture comes in contact with the cake dough, it starts and is activated and, in the oven, acts leaving the fluffy and grown dough.
Then, to replace the yeast ready at home, just put a small amount of baking soda on the cake and, at the end of the preparation, add the acid! It can be lemon juice, cream of tartar or even a little white vinegar.
The proportion can vary widely, but here is a suggestion: for every half teaspoon of baking soda, add ¼ teaspoon of lemon juice. If using cream of tartar, the proportion is reversed! For every half teaspoon of baking soda, place one full of cream of tartar.
These measures are equivalent to a teaspoon of yeast. That is, if your recipe calls for more yeast, increase the proportion!
The secret to the mixture not acting ahead of time is to add the acid element only at the end. This way, you prevent the baking from starting to act on your cake while you are still preparing the dough.
Oh, and is it worth remembering that this mixture works only for chemical yeast, combined? Other versions like organic or fresh do not work that way, as they are completely different!
Did you like the tip? Hope so! And if you want to better understand the difference between yeasts and their compositions, just click here 😉