I know that using molasses in baked goods requires the addition of baking soda to the recipe, generally in the ratio of 1/2 tsp. baking soda per 1 c. of molasses. If I am taking out the molasses and substituting another liquid sweetener I know I should remove the baking soda. Do I have to add any additional baking powder to compensate for the loss of the soda? The recipe already has some baking powder but I'm uncertain if I'll need to add more.