Add This Secret Ingredient to Flour for Ultra-Fluffy, Sponge-Soft Dough
Run out of baking powder while baking at home? Or is your pizza dough not rising as it should? The answer is surprisingly simple: sparkling mineral water (soda). Food experts have shared a practical, effective fix for this common kitchen emergency.
For many of us, one of the worst kitchen nightmares is getting ready to bake a cake or something else, only to realize we’re out of baking powder.
That said, you don’t have to throw out your recipe. With the right ingredients and technique, sparkling water can be a lifesaver when you need a substitute leavening agent for baked goods.
How to Use Sparkling Water Instead of Baking Powder
Baking powder makes batter rise by combining an alkaline base—usually baking soda—with an acid. When the mixture comes into contact with liquid, it releases carbon dioxide. Sparkling water, by contrast, already contains carbon dioxide.
Balancing the liquid: If you’re out of baking powder, replacing some of the other liquids in the recipe with sparkling water can create a similar lift.
Best for: This sparkling-water trick works especially well in recipes with an acidic batter, such as pancakes, waffles, and quick breads.
Keep in mind: The reaction from sparkling water isn’t as powerful as the one from baking powder. So it may not give cakes, soufflés, or delicate batters that rely on yeast the impressive rise you’re after.
Sparkling water could be your secret weapon not only in a pinch, but also when you’re making pillowy, thick-crust pizzas just like the ones at a restaurant.
Food scientist Kevin Ryan of the University of Illinois explains how soda works its magic on batter:
“The carbon dioxide bubbles in soda create pockets of air in the batter. As it cooks, those pockets expand, giving it a light, fluffy texture.”
For perfectly risen dough made with sparkling mineral water, experts recommend following these steps:
Use the Same Amount: Replace the water in your pizza or dough recipe with an equal amount of soda water.
Choose Cold, Freshly Opened Soda Water: It should be highly carbonated and freshly opened. Cold soda water retains more carbon dioxide, which helps the dough rise.
Use Active Dry Yeast: To avoid concerns about proofing yeast with cold soda water, choose active dry yeast that can be mixed directly into the flour. That way, you can skip the step of activating the yeast with warm water or sugar.
Work Quickly: Carbon dioxide escapes from the soda water over time, so don’t wait too long between shaping the dough and putting it in the oven. To speed things up even more, you can use self-rising flour instead of yeast.
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