2007-09-08 08:52:53 · 6 answers · asked by Laura M 1 in Food & Drink ➔ Cooking & Recipes
If baking...the end product will not rise as much as it should.
2007-09-08 09:05:26 · answer #1 · answered by Anonymous · 0⤊ 0⤋
You must be thinking of baking powder, not baking soda. I never use cream of tartar or baking soda in a recipe. Doesn't go well in the food. Alka-Seltzer Plus is great for the occasional hangover, drowsiness, mid-afternoon blues, physical pain and headaches. Really refreshens you. Helps with indigestion. Also, put it in the refrigerator and use it to deodorize the carpet, (pure baking soda). I wouldn't put it in food.
I have made muffins without leavener in an oven in the Rocky Mountains by placing a pan of hot water beneath the muffins. I made them with oat and wheat germ and white flour, I believe. They rose up, light and fluffy.
2007-09-08 09:07:46 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Baking Soda is a type of leaven so your "bread" won't rise.
2007-09-08 08:55:56 · answer #3 · answered by Walking on Sunshine 7 · 0⤊ 0⤋
You're making a "flat" bread or cake, unless it calls for baking powder.
2007-09-08 08:58:27 · answer #4 · answered by ~ Floridian`` 7 · 0⤊ 0⤋
will be rock hard!!! the baking soda gives it softness
2007-09-08 08:57:23 · answer #5 · answered by ? 5 · 0⤊ 1⤋
It won't rise
2007-09-08 08:56:06 · answer #6 · answered by Classy Granny 7 · 0⤊ 0⤋