Can I use tartaric acid in making Snickerdoodles?
I am following the Cook's Illustrated recipe for Snickerdoodles, which calls for a 2:1 ratio of cream of tartar to baking soda. They state explicitly at the very top of the recipe:
Cream of tartar is essential to the flavor of these cookies and it works in combination with the baking soda to give these cookies a lift. Do not substitute baking powder.
Unfortunately, I'm in Sweden and supermarkets do not sell cream of tartar, only tartaric acid (vinsyra).
Previously I've simply substituted baking powder (against their recommendation), but now I am wondering if would be possible to use that tartaric acid to get the "characteristic tangy flavor" that they describe. If so, how?
Best Answer
I've never tried it, but you might try 1/2 the amount of tartaric acid based on information from Nigella Lawson :
Cream of tartar is made by combining tartaric acid with potassium hydroxide. This partially neutralizes the tartaric acid, so cream of tartar is less acidic than tartaric acid.
If the tartaric acid is used in baking or added to egg whites before whisking into meringues then it should be possible to use cream of tartar in roughly double the quantities of the tartaric acid, though we have not tested this. However we would not recommend using cream of tartar as a substitute in any other recipe.
Pictures about "Can I use tartaric acid in making Snickerdoodles?"
Can I use tartaric acid instead of cream of tartar in baking?
Tartaric acid is naturally present in plants while cream of tartar is made by mixing tartaric acid with potassium hydroxide. We can describe cream of tartar as a weakened form of tartaric acid. Therefore, it is not advisable to use them as substitutes for each other.What can I use instead of cream of tartar in snickerdoodles?
Cream of tartar and substitutions Cream of tartar gives the snickerdoodle its traditional tangy taste and adds to the chewiness of the cookie. If you want to make snickerdoodles without cream of tartar, you can substitute the cream of tartar AND the baking soda with 2 teaspoons of baking powder.Can I use tartaric acid for baking?
In cakes and sweet baked goods production, tartaric acid is used as a fast-acting leavening acid in some baking powders. As a food acid regulator, it can enhance the profile of fruit flavors and colors and stabilize batter systems.Can I use tartaric acid instead of baking powder?
If your recipe contains both baking soda and cream of tartar, you can easily substitute with baking powder instead. This is because baking powder is made up of sodium bicarbonate and tartaric acid, also known as baking soda and cream of tartar, respectively.Snickerdoodle Cookies
More answers regarding can I use tartaric acid in making Snickerdoodles?
Answer 2
You can use baking powder instead of both the baking soda and the cream of tartar, in the proportions explained in this quote:
If your recipe calls for baking soda and cream of tarter, I would just use baking powder. One (1) teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter. (Source)
Baking powder a mixture of baking soda and an acid. Various compounds are/were used as the acids by different manufacturers and at different time periods. Cream of tartar was one of the first acids used in baking powder. So your recipe basically has homemade baking powder. That might be because baking powder was not readily available at the place and time the recipe was written. Or it might be because early baking powders were not very shelf stable, so you would have gotten a more reliable rise by mixing your own baking powder.
If you want more details on this topic, the Wikipedia article has some interesting info.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Anete Lusina, Yan Krukov, Castorly Stock, Plato Terentev