Necessary to change chemical leavener for sugar substitution in baking recipe?
If I substitute raw sugar for white sugar, do I need to add more baking soda/less powder to offset any additional acidity raw sugar may contain?
Best Answer
in most baking recipes, the additional acidity from raw sugar or brown sugar being used instead of white sugar is in the noise in terms of leavening. You should not need to make any adjustments for leavening.
On the other hand, they may be more hydroscopic, and so the item may tend to be moister.
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What do chemical leaveners do?
Chemical leaveners, like baking powder and baking soda, use that carbon dioxide gas to lighten and aerate baked goods. The gas is trapped in the batter or dough, allowing bubbles in the batter to expand, which causes the baked good to rise.What is a substitute for leavening?
Substitutes for Leavening Agents: Baking Powder, Baking Soda, Yeast, etc. Sharing is caring! Leavening agents are fundamental to the recipes that call for them.Can I use both baking soda and baking powder in a cake?
Are baking soda and baking powder interchangeable? In a word, no. Because baking soda needs an acid with which to react and baking powder already contains it, they can't be used in place of each other, at least not without making other adjustments to the recipe.Which Leavener needs the addition of an acidic ingredient?
Baking Soda: Baking soda (bicarbonate of soda), another chemical leavener, is used when there is an acidic ingredient in the recipe.How to SUBSTITUTE SUGAR in Your Baking \u0026 FREE Chart! Gemma's Bold Baking Bootcamp 2
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