Comments on: Baking soda in baking

By: Janice Lawandi

Janice Lawandi — Sun, 18 Feb 2024 14:13:48 +0000

In reply to Grammy. Hi, That's a lot of baking soda for that amount of chicken :( I'd probably try to cut the outer layer off the wings, but if the wings are quite small, this will be tricky. I don't think rinsing them will work either since the baking soda is cooked on now. I'm sorry I don't have a suggestion! I'm worried if you try to use these to make something else, the resulting dish may still be unpalatable and you may end up wasting more....

By: Grammy

Grammy — Mon, 12 Feb 2024 14:47:04 +0000

We made 5 lbs of chicken wings and the recipe called for 3 T baking soda. Well They came out bitter and very salty tasting. Horrible. Couldn’t serve them. Is there any way to fix these wings to at least be palatable? A soup maybe with wine? I hate to throw food away.

By: Rosr

Rosr — Tue, 18 Apr 2023 20:25:07 +0000

In reply to Tora. I have a recipe for chocolate sour cream pound cake. The ingredients listed 1/2 teaspoon baking powder but the instructions says add baking powder and baking soda but does say how much baking soda. Help please 🤗

By: Janice

Janice — Mon, 17 Jan 2022 19:39:16 +0000

In reply to Marta.

Hi Marta,
Just like with blueberries turning green in response to pH, walnuts may turn blue. This can happen if the walnuts came in contact with baking soda, which perhaps wasn't evenly incorporated into the dry ingredients and the batter. Like with blueberries turning green, it looks weird, but it's safe to eat. It's just a colour change that you are seeing. I wrote about it for blueberries here: https://bakeschool.com/blueberries-can-turn-green-in-your-muffins-and-thats-okay/

Taking the time to mix the dry ingredients with the baking soda well before mixing everything with them should help you avoid this in the future! Hope that helps!

By: Marta

Marta — Sat, 15 Jan 2022 00:57:52 +0000

Janice,
Thank you very much for your most interesting scientific article from which I learned a lot. Recently, I baked an orange nut bread which called for 2 1/4 cup of flour, 2 1/4 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1 tablespoon of orange zest, & 3/4 cup of orange juice (from Better Homes & Gardens). The skin of walnuts after baking turned out very dark. I would appreciate it if you would comment on the possible cause of walnuts turning so dark. Could it have been baking soda in combination with orange zest & orange juice? Would walnuts still be safe to eat?

By: ramakrishna

ramakrishna — Mon, 01 Nov 2021 17:51:49 +0000

Do you suggest to use less amount of bak.soda as much as possible.
pl tell us how much bak.soda(tsp) to be added for 1/2 cup of brown sugar in a cake receipe/

By: ramakrishna

ramakrishna — Mon, 01 Nov 2021 17:42:45 +0000

Do you suggest to use less amount of bak.soda as much as possible.
Next please tell us what is the amount of soda (tsp) to be added for 1/2
cup of brown sugar used in a cake receipe.
Also please tell us for 1/2 cup of cocoa powder when used in a cake.

By: Jerlyn

Jerlyn — Thu, 03 Sep 2020 09:36:27 +0000

In reply to Mardi Michels. Hi Janice, Thank you so much for this awesome experiment with baking soda. I'm glad I came up to page. Very informative. I am new to baking and so I wanted to curious to know what each ingredient does in a recipe. I hope to read more baking experiments from you. Have a nice day!

By: Judy

Judy — Tue, 19 Nov 2019 19:19:21 +0000

the vanilla cake recipe i use calls for 1tbsp plus 1tsp of baking soda....other ingredients are: sugar,flour,salt,milk,vinegar(to be poured in milk),oil, and vanilla extract.....the cake is super moist and taste great, but the cake turns brown (in the "body" of the cake")...so if this is caused by the baking soda, what would happen if i didn't use the full amount of baking soda the recipe calls for?

By: David H

David H — Fri, 04 Oct 2019 03:57:06 +0000

I have an urgent question. I recently noticed that my gluten free devil's food cake recipe made a really light cake that was lighter and raised higher than my yellow. So I decided to use the 2 tsps baking soda and 1 tsp vinegar in my yellow cake( just like the devil's food recipe,) instead of 2 tsp baking powder. I also used 1/2 tsp baking powder. The cake came better than ever with one exception--the inside of the cake was brown when I cut into it. Mostly the bottom half and in an hombre-like way. Meaning browner toward the bottom and lighter brown/tan starting at the midway point down the cake. I baked it 3 times and it was the same thing each time. Do you have any idea if baking soda would be the reason for this? I am desperate to know