Conference turris::cooks

1722.0. "Baking Soda Replacement?" by BRSIS0::STAHLY () Thu Apr 13 1989 07:52

    Help!  I am currently living in Brussels and I'm trying to make
    a nice simple apple cake, and I have all the ingredients for my
    favorite recipe (packed with apples and walnuts and cinnamon...)
    except for the baking soda.  I couldn't find it in the supermarket
    so I picked up baking powder instead but a phone call to  mom told 
    me the substitution is a no-no so I asked around the office.  
    Someone here told me that baking soda is actually bicarbonate but 
    when I tried to ask for that in the grocery store they looked at 
    me like I had three legs (which I didn't the last time I checked) 
    and told me to go the pharmacy.  Now, I have a real problem with 
    going to the pharmacy for cake ingredients but I have a craving 
    so I'll do it if it's absolutely necessary (besides, I already 
    bought the apples).  So I'm proposing a deal here, you scratch my 
    back and I'll scratch yours (sorry, I guess that belongs in the 
    singles notes file); how about, you tell me if baking soda is really 
    bicarbonate or suggest a replacement and I'll post the apple cake 
    recipe (it's really good...)
    
    So, is it a deal?...please?
    
    Thanks!!!
    Christine

    
    
    Try the big SARMA in Waterloo (the American food section), I'm
    pretty sure I saw some the last time I was there.
    
    
    Martin
    

    Yes, Bicarbonate of Soda is baking soda.  Why not try a drug store
    (Apothacary) it might be a little more expensive but if you don't
    need much so what.

  Don't know about Belgium, but in France, you can often find it in the
  laundry detergent aisle of your favorite supermarket. It's used in
  France more often as a cleaning aid than as a leavening agent. For
  leavening, the French, like the Belgians, use baking powder ("levure
  chimique" - "chemical yeast"). Or, of course, yeast.

  Incidentally, baking powder contains baking soda (which reacts on
  contact with anything acid, giving of carbon dioxide), plus a second
  rising agent which acts when heated. That's why one famous brand of
  baking powder in the States has "double acting" on its label. At any
  rate, you *can* substitute baking powder in many recipes which call
  for baking soda. It won't likely change the flavor too much, but it
  may result in a slightly lighter, dryer texture. If you do try to
  substitute, try using about 1/2 the amount of baking soda called for.