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Baking emergency!

I was baking banana bread and accidentally used a teaspoon of bakin powder instead of a teaspoon of soda.

How bad will it be fucked up?

by Anonymousreply 16April 29, 2012 11:02 PM

It should be fine. Baking powder is activated in the presence of a liquid, whereas baking soda requires the presence of an acid. If the recipe called for baking soda, the baking powder should work just fine, especially given the small amount.

by Anonymousreply 1April 29, 2012 8:21 PM

Let us know when it comes out of the oven. Pictures a plus.

by Anonymousreply 2April 29, 2012 8:23 PM

I agree with R1. It may rise a little more with the powder than it would have with the soda, but that's OK -- especially with fruit breads, which tend to be a little heavy, a bit of extra rising is a good thing. Soda does contribute a little saltiness, so yours might taste slightly flat but nothing horrible -- just spread it with salted butter if you feel the need.

Now I'm hungry for banana bread....

by Anonymousreply 3April 29, 2012 8:26 PM

It's just possibly going to taste a little of/metallic, but the banana taste may mask it, as will the spices if it is one of "those" banana breads.

You may have a bit of an extra lift.

by Anonymousreply 4April 29, 2012 8:27 PM

I hope you have a hazmat suit handy. You're going to have to wait until it cools completely (and for heaven's sake do NOT drop it). Open all the windows and keep the dog outside on a leash. While breathing as little as possible, put it in a triple strength trash bag and seal it securely. God bless, OP.

by Anonymousreply 5April 29, 2012 8:28 PM

Baking is the most forgiving of the culinary arts, the right amounts and ingredients, within reason, are hardly ever vital to the final result.

by Anonymousreply 6April 29, 2012 8:31 PM

It might be salty, OP, and that is about it.

Spread unsalted butter on it when you take it out of the oven and sprinkle a bit of brown sugar mixed with cinnamon on it.

by Anonymousreply 7April 29, 2012 8:32 PM

APOCALYPSE!!!

by Anonymousreply 8April 29, 2012 8:36 PM

R6 = Pillsbury Crescent Rolls Baker

[quote] R7: Spread unsalted butter on it when you take it out of the oven and sprinkle a bit of brown sugar mixed with cinnamon on it.

What she meant to say was:

[quote] Spread two sticks of unsalted butter on it and insert one stick of salted butter, rolled in brown sugar, sliced almonds and nonpareils into the long end of the loaf when you take it out of the oven, and sprinkle a bit of brown sugar mixed with cinnamon, nutmeg, powdered arroyo contaminado peppers and myrrh on it. Shake with cocoa powder and turbinado sugar and roll in fondant. Dollop whipped cream mixed with a tiny bit of amaretto onto the tasteful loaf. Voila. R7's NO-TELL EMBALMED AND COFFINED "POISONED" BANANA LOAF! Perfect for your next mystery theater party.

Was it baking powder? Or.... something else???

by Anonymousreply 9April 29, 2012 8:52 PM

I once baked a chocolate cake for 4-H. My stepmother made me use baking soda instead of baking powder. That fucking cake was like a door stop, it was so dense. If you spread a little butter on it, it tasted ok. You should have seen those poor 4-H judges.

My stepmother was evil.

by Anonymousreply 10April 29, 2012 9:06 PM

I made cake doughnuts one time and forgot to put in any leavening. Hockey pucks. I swear they bounced like rubber.

by Anonymousreply 11April 29, 2012 9:13 PM

They're opposites, so I would think you'll end up with some flat, dense break. Should taste OK though.

by Anonymousreply 12April 29, 2012 9:26 PM

There seem to be 2 distinct schools of thought here:

#1: the error will cause the bread to rise more & be a little less salty;

or

#2: the error will cause the bread to rise less & be a little more salty.

I believe #1 (& am pretty sure I'm right), but I'd like to know what OP's actual experience is.

by Anonymousreply 13April 29, 2012 9:52 PM

They're not opposites. Baking powder contains baking soda, but it also contains acid so no need to add buttermilk or whatever.

Offsite Link
by Anonymousreply 14April 29, 2012 9:53 PM

I agree with you, R13. I think it will be #1. My guess is it will rise higher, almost a puffy kind of rise. It won't affect the flavor of the bread because banana bread is very forgiving.

by Anonymousreply 15April 29, 2012 10:07 PM

Op, add some hashish and no one will care.

by Anonymousreply 16April 29, 2012 11:02 PM
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