can you replace anything for baking soda?

Answer 1

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Recipes that call for both baking powder and baking soda are probably using the baking soda to offset extra acidity in the batter (from ingredients like buttermilk or molasses) and to weaken the proteins in the flour.

Substitution for Baking Soda (1 tsp.): 2 tsp double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid

http://www.kraftfoods.com/KF/COOKINGSCHOOL/CHARTSG...

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