Too Much Baking Soda In Cookies

When it comes to baking, baking soda is often a key ingredient. However, too much baking soda in cookies can mess up the consistency and taste.

When combined with an acid, baking soda produces carbon dioxide gas. The bubbles that form get trapped in the dough or batter, leading it to inflate or rise. Most commonly, acids such as cream of tartar, buttermilk, yogurt, vinegar, brown sugar, cocoa powder, honey, and lemon juice, cause the reaction.

WHAT IS BAKING SODA?

Baking soda is sodium bicarbonate and needs a liquid and acid to activate. Baking powder, on the other hand, contains baking soda and acid. Baking powder only needs liquid to activate.

BAKING SODA VS BAKING POWDER

In cookies, baking soda works to spread the dough by raising the mixture’s pH, which in return slows protein coagulation. This allows the dough more time to set before the eggs do, resulting in a more evenly baked cookie. It gives cookies a lovely soft, fluffy texture.

WHAT BAKING SODA DOES IN COOKIES

Some cookie recipes will call for baking soda, some will call for baking soda and baking powder, and some use just baking powder. Baking soda is about three times stronger than baking powder. However, more baking soda doesn’t necessarily mean more lift.

TOO MUCH BAKING SODA IN COOKIES

THE KEY TO GOOD COOKIES To ensure your cookies turn out the right texture, you want to make sure you add just the right amount of baking soda. Be careful not to add too much, otherwise, your cookies may be too thick with a metallic, soapy taste.

Too Much Baking Soda In Cookies