Somehow I ran into a problem. I ran out of baking powder for the dough, and the nearest store didn’t have it either. Helped one good, old advice. Maybe it will be useful for someone as well.

So, you can make your own baking powder. Everything turned out to be easy. Since then, I have been preparing it myself, but I don’t even look in the direction of the purchased one.

We will need:

• baking soda,
• lemon acid,
• small jar with a lid.

Pour 12 teaspoons of wheat flour, 5 teaspoons of baking soda and 3 teaspoons of citric acid into a dry jar.
Then we mix this mixture thoroughly, close the jar with a lid and shake it well.
That's all, our baking powder is ready and we can use it.

Store the baking powder in the same jar in a dark and dry place for several months.

And a few more tips found on the net:

The most common advice: "Quench 1/2 teaspoon of baking soda with acetic acid or lemon juice"

"Kind people! Why do you extinguish soda with vinegar! After such a procedure, you have to increase the amount of soda by 2-3 times, so that at least it somehow works. I am a confectioner by profession, believe me, you will not find soda quenched with vinegar in any production recipe. Soda and acid are mixed in a DRY form, and only when interacting with the dough liquid, the release of carbon dioxide begins, which, in fact, is what we are trying to achieve. For a regular portion of shortcrust pastry (250 g of margarine), 1/4 teaspoon of soda is enough, and acid can be added directly to the dough. And yet, a large amount of soda worsens the taste of the dough and gives it a gray tint. By the way, you don’t need to put any baking powder into the biscuit dough at all, the air works great there. ”

“I propose to replace the baking powder with soda with the addition of starch (in a volume 2 times larger than the amount of soda). For me, it's perfect for baking.

And extinguishing soda with vinegar or lemon juice is not always useful. If you have an acidic environment in the dough (for example, sour cream, kefir, etc.), then you do not need to extinguish the soda. Having previously extinguished the soda with vinegar, you thereby deprive it of those properties that are needed for the dough to rise in the oven.

“In order not to poison yourself with vinegar, dilute half a teaspoon of soda in a glass of boiling water and pour it into the dough, it will increase in volume by one and a half times and will be very magnificent. Proven for pancakes and charlotte!”

Well, I would like to summarize this, in my opinion, quite complete information:

“Books and magazines on cooking in the lists of ingredients very often contain this term - baking powder for dough.

In my youth, this mysterious baking powder made me upset - there was no such “beast” for sale, and it was not clear what to replace it with.

I tried instead of the mysterious baking powder to use ordinary and familiar soda, but the result was not always joyful - the taste of soda in some cases killed any desire to repeat the recipe.

However, the seeker always finds, and once in one of the magazines in the section with useful tips, I found the “secret” of the mysterious baking powder for the test.

And, although enough time has passed since that moment, and the desired baking powder has long and firmly settled on the shelves of all grocery stores, I continue to use the old magazine “secret”.

Because the result is the same as when using the “store”, and the price is ten times lower. Do not forget that I am an average, self-respecting housewife - therefore, “if there is no difference, then why pay more?” (With)

Before we continue talking about baking powder, we need to return to soda - it is quite possible to replace the notorious baking powder for dough with it, but only in those recipes where there are a sufficient amount of acidic ingredients (for example, kefir, sour cream, or lemon juice). However, baking soda should always be first mixed with the flour (or other dry ingredients) required by the recipe.

In those products where there are no acidic products, or there are very few of them, it is undesirable to use soda in its pure form, since with a high degree of probability you will get a clear and unpleasant aftertaste of “undissolved”, or rather, “unreacted” soda in products. After all, the baking powder itself is not soda by itself, and the product of the reaction of soda with acid is carbon dioxide. There is no reaction - there is no loosening, and the soda itself remains in the dough in the form of an unnecessary ingredient that spoils the taste.

I think, after the foregoing, many have already guessed that the common habit of “extinguishing” soda with vinegar in a spoon is not entirely correct, since soda very rapidly releases the gas necessary for the dough not at all into the dough itself, but mostly into the air, as a result, baking is completely not as lush as I would like.

That is why it is most reasonable to combine acid with soda directly when kneading the dough, that is, beforehand we add soda in flour, A acid - into liquid ingredients and then mix it all up.

The second way to make the dough fluffy is by using the same “baking powder”, which we can very easily make using a very simple recipe from an old magazine, the name of which, unfortunately, has been erased from my memory, unlike the advice itself.

So, in order to make baking powder for the dough yourself, you will need: 3 g citric acid, 6 g soda, 12 g starch.

Cooking Instructions: Mix the above ingredients. When cooking test mix the resulting baking powder with flour, then proceed according to the recipe. This amount of baking powder is calculated for 500 g of flour.
www.prosto-povar.ru/baking-powder

That's all, my dear hostesses, what I would like to say about replacing the baking powder for the dough. I hope these tips are helpful to you.
And let your pies, pancakes and cakes be airy, light and tasty!