Isa
|
Okay, everyone who said Backpulver just gave you the translation for baking powder, which is NOT the same as baking soda. That's why they are thumbed down.
The translation for baking soda in German is "Natron"
or
Natriumbicarbonat
but that's the chemical name and nobody in a store will know what you mean by that. |
frackledJJ
 |
Natron is a kind of baking soda, however you will need to add something sour to the batter (like 3 tablespoons of vinegar or sour cream (that is a "rule of thumb" for a cake-like amount of batter), and just before you put it in the oven, too (you can add the natron earlier, but it will only start working once you put the sour stuff in. Add sour stuff, mix thoroughly once more, put in mold, put in oven)
More convenient, and as far as I have made the experience, easier to find and get, is something called "Backpulver". You will hardly get it in the big packages one is used to from the US, but in small packs, consisting of a couple of paper satchels each containing 15g, or 3 teaspoons worth of "Backpulver". Those satchels are packed in see-through foil. One manufacturer (Dr. Oetker) also offers "Backpulver" in a shaker-kind of thing, which also has an opening big enough for teaspoons.
Anyway, the satchels you get in every supermarket, discounter or not, in the baking isle. Right next to "Vanillinzucker" (suger with vanilla aroma), which also is a very common ingredient for cakes and cookies in Germany.
Well, anyway, happy baking and good luck with it! |
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