Pantry Pointers
Baking soda is used as a leavening agent in cakes, quick breads and biscuits. It calls for acidic components along with buttermilk, lemon juice or molasses to set off it. Many recipes name for 1/4 teaspoon of baking soda per 1 cup of flour used, however this varies broadly. Without a leavening agent, your baked goods could be heavy and dense. If you notice a bitter aftertaste while the use of baking soda, try lowering the quantity slightly.
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