The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

how much baking powder and baking soda to use?

aimeruni's picture
aimeruni

how much baking powder and baking soda to use?

I am just looking for a general guideline here, not for a specific recipe. I'd just like to know how much to use for 100 grams of all-purpose flour (100 grams all-purpose flour=1 cup).I"d like to know how much to use per 100 grams flour for cakes, cookies, muffins, and scones.  Does the amount you use vary depending on what you're making (muffin/scone etc.)

Also I'd like to know how much baking soda and baking powder to use per 100 grams whole wheat flour because supposedly (based on what I've researched online,) you use more baking powder/baking soda per 100 grams/cup of whole wheat flour than you do for all-purpose flour.  I don't know if this is correct or not, I'm just looking for clarification with this.

David R's picture
David R

I would use a recipe. 🙂

I don't think a general most-cases answer would even be useful.

There's no reason not to copy recipes. It's why they exist. 🙂

breadforfun's picture
breadforfun

Baking soda, when used as leavening, depends on an acid to produce the carbon dioxide needed to produce the leaven. Therefore, the amount used would depend on how much acid, such as buttermilk, is in the recipe. If all the baking powder is not neutralized by the acid it will leave a bitter, unpleasant taste, so too much would be a bad thing.  

Baking powder is a combination of baking soda plus acid (tartartaric acid, also called cream of tartar), and doesn’t depend on the amount of acid otherwise in the recipe. 

There is no general rule, so using other examples as David said is the way to go. When I make a soda bread I use about 16gm of baking soda with 1 quart of buttermilk in a thick, pasty and moist batter. 

-Brad

David R's picture
David R

Different brands of baking powder actually use completely different formulas - the only thing you can really count on with baking powder is that baking soda is always included.

This leads to different brands of baking powder being very noticeably better and worse in certain recipes.

Mini Oven's picture
Mini Oven

Just so your calculations are closer.  If using cups find out the weight of one cup of water using your cup. (A cup can be different weights depending on recipe origin and date.)  Then take your cup, fill the cup several times striking the top level and determine the average weight, it will not be the same each time so I suggest doing it 4 times, add up the weights and divide by 4 to get the average.  

Roughly self rising flour is 1 level teaspoon baking powder to 120g AP flour (one cup)

Rule of thumb for baking soda is 1/4 teaspoon per 120g cup of AP flour.

https://www.thecalculatorsite.com/articles/cooking/how-many-grams-in-a-cup.php

Yes, the amount of soda or baking powder will vary with the type of recipe and type of flour and the amount of eggs in the recipe.  The more eggs, the less needed.  Too much will leave an aftertaste. Very important to sift both baking powder and soda before adding directly to flour as they often contain lumps.

Linda Kaufman's picture
Linda Kaufman

I add a teaspoon of soda and stew it with sour cream. Always get a good result.