If you use too much baking powder your food will be bitter and salty. It will also turn very hard if it is any kind of bread or cookies. Never use too much it is better to put too little then too much baking powder.
Answer by jaime24 (744). If you use too much baking powder your food will be bitter and salty. It will also turn very hard if it is any kind of bread or cookies. Never use too much it is better to put too little then too much baking powder. It is a good way to ruin the cookies. Answer by Anonymous. Though baking powder has a neutral pH7 value, it made the food product tastes bitter after the baking process when you used too much baking powder. This is mainly because of other ingredients used. For example, flour has ph value of 5.5-6.5. Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center. Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. Make sure to bake the batter immediately. Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked, hence the name Devil's Food Cake. Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. The purpose behind baking powder and baking soda is to react with the ingredients in your batter and release carbon dioxide gas. Ideally, these gases will meet up with bubbles that you've made in your batter by whisking or beating, make them larger, and provide some lift in your baked goods. Baking soda is alkaline, and it reacts with any acidic ingredients in your batter (such as buttermilk or lemon juice). The baking soda neutralizes some or all of the acid, and in the process releases the carbon dioxide we mentioned before. Baking soda recipes: Use baking soda OR powder (you may need to add 1/4 tea more baking powder when using it instead of baking soda.). Baking powder recipes: Use ONLY baking powder. Make sure you properly store your chemical leaveners in a dry, cool, and dark place like your pantry. Since baking powder already contains baking soda, you can use baking powder when a recipe calls for baking soda. But DO NOT use baking soda when it calls for baking powder. Here is a little tip on how to remind yourself the difference: Baking soda: Needs only one item (liquid) to activate. Depending on how much extra you put in, it may have little effect on the outcome. Baking soda, or sodium bicarbonate, is a leavening agent and affects how much your cookies wi … ll rise. Its effectiveness, however, depends on the ratio of other ingredients in your recipe. Baking soda is only the base (Sodium Bicarbonate) and without the acid gives a very limited supply of gas and will leave the cookie dough alkaline. Baking powder cookies will give a more crumbly biscuit texture, and baking soda will help to give a chewy american cookie texture. Is it too much baking soda? And if you made a recipe but found that it tasted bitter from the baking soda but you need to keep the leavening effects would you add more lemon juice to counter this? Interesting that the carrot cake recipe used 1/4 cup of lemon juice. I've never tried that much in a quick bread or cake. Baking soda is alkaline, and it reacts with any acidic ingredients in your batter (such as buttermilk or lemon juice). The baking soda neutralizes some or all of the acid, and in the process releases the carbon dioxide we mentioned before. If you've put in a teaspoon instead of a half-teaspoon, as an example, you could double the remaining ingredients in the recipe. You will have a much larger batch of cookies, but will be more assured that the taste and texture of the baked cookies will be as you expected. Depending on the type of cookie you are baking, you may be able to freeze the extra dough to bake at a later time with no additional work. Depending on how much extra you put in, it may have little effect on the outcome. Baking soda, or sodium bicarbonate, is a leavening agent and affects how much your cookies will rise. Its effectiveness, however, depends on the ratio of other ingredients in your recipe. You will have a much larger batch of cookies, but will be more assured that the taste and texture of the baked cookies will be as you expected. Depending on the type of cookie you are baking, you may be able to freeze the extra dough to bake at a later time with no additional work.
http://snippets.com/what-happens-if-you-use-too-much-baking-powder.htm http://joyofbaking.com/bakingsoda.html http://joyofbaking.com/bakingsoda.html http://www.finecooking.com/item/10257/baking-soda-and-baking-powder-too-much-of-a-good-thing http://sweetnesscatering.blogspot.com/2011/02/baking-soda-versus-baking-powder.html http://www.answers.com/Q/What_if_you_put_too_much_baking_powder_in_a_cookie http://www.finecooking.com/item/10257/baking-soda-and-baking-powder-too-much-of-a-good-thing http://www.answers.com/Q/What_happens_to_cookies_when_you_use_too_much_baking_soda http://www.answers.com/Q/What_happens_to_cookies_when_you_use_too_much_baking_soda
what happens to cookies with too much baking soda