No worries – you won’t be able to taste the acid once your bake is ready! For 500 g flour, use 5 g sodium bicarbonate with six tablespoons of vinegar or lemon juice. If you want to avoid baking powder in all your bakes, then our sodium bicarbonate is also a good alternative: you can substitute baking powder with sodium bicarbonate and an acid, such as lemon juice or vinegar. So why would you need pure sodium bicarbonate, or baking soda? It’s simple: if your dough is acidic, use baking soda, not baking powder. In baking powder, sodium bicarbonate is combined with an acidifier. Sodium bicarbonate is actually an ingredient of baking powder.
Such large quantities of baking soda are simply not used by Norwegians.Sodium bicarbonate and baking powder – what’s the difference? Sodium bicarbonate, also known as baking soda, is also used as a raising agent, just like baking powder. I would say the variety of dairy products is much wider than is available in the UK, and probably in the US, too.įWIW, that kind of baking soda is not a simple, everyday item here. Within the last ten years, the number of milk suppliers has double to two, and the number of dairy products has increased quite a bit because of the increased competition (this also contributed to the butter crisis). Recently, another brand of frozen pizza became available, so now there's five different brands you can buy. That said, things have been opening up a bit more. Often, there is only one brand for a particular product - take it or leave it.
If, on the other hand, you're quite happy to use the Norwegian equivalent, or do things the Norwegian way, then you'll do fine.ĭon't expect, however, to have as much brand-choice in Norway as exists in the US.
If you simply must have your favourite brand of whatever, and are not willing to compromise and use another brand, then yes, you will find it both difficult and expensive to live here.
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