I recently made the very basic, usually reliable 'vanishing oatmeal cookie' recipe from the Quaker box. I had a glut of eggs and butter left from holiday baking so while I had the mess out, I decided to double the recipe, including doubling the baking soda.
the cookies came out with a weird sort of metallic tang to them! I am 1000% sure I used soda, not powder, and did everything right. my sister has noticed a similar occurrence when she doubles a pumpkin bread recipe that is also usually reliable and basic.
any thoughts? are you not supposed to double the b. soda in a case like this? is there some chart of proportions?
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