El yogur, con bicarbonato, puede sustituir al polvo de hornear
Mientras la mantequilla o los huevos admiten sustitutos con facilidad, el polvo de hornear es más difícil de reemplazar, y el yogur con bicarbonato es una alternativa.
Some baking ingredients are easier to substitute than others. Fats, like butter, can be replaced with oils in the right proportions, and even eggs can be adapted. Baking powder, however, is more difficult to replace.
Yogurt can fulfill this function because baking powder is a leavening agent obtained by mixing baking soda with an acid and a filler, such as cornstarch, which prevents it from reacting prematurely. It is activated by the moisture and heat of the dough, helping baked goods rise and become light and fluffy.
Yogurt is fermented milk containing lactic acid. When mixed with baking soda, it creates the two main ingredients of baking powder. The ratio is a quarter teaspoon of baking soda dissolved in half a cup of yogurt for every teaspoon of baking powder called for in the recipe. It's advisable to reduce the amount of any other liquid. Plain yogurt is preferable because it doesn't alter the flavor of the recipe, although any yogurt will do in a pinch.
With baking soda, you only need one source of acid. Lemon juice and vinegar work: mix half a teaspoon of either with a quarter teaspoon of baking soda to make a teaspoon of homemade baking powder. You can also use half a cup of sour buttermilk (milk that has soured but not curdled) or plain kefir with the baking soda. Molasses has enough acid to work in a pinch, though keep in mind the added sweetness it will impart to the baked goods.
If you don't want to add more liquid to the recipe, cream of tartar is another excellent alternative. Mix it with baking soda just as you would with lemon juice or vinegar. You can also use self-raising flour, which already contains baking powder and salt. The only drawback is calculating the exact amount: generally, each cup contains between half a teaspoon and one teaspoon of baking powder and a quarter teaspoon of salt. Measure out the self-raising flour according to the amount of baking powder needed and mix it into the all-purpose flour in the same proportion.
