In article >,
"Dimitri" > wrote:

> > First, what could the acid be?
>
>
> In the baking powder.

But the acid in the baking powder SHOULD be just enough to react to the
baking soda contained in the BAKING POWDER. There shouldn't be enough
left over to react with the additional baking soda. Baking powder should
net neutral, the two components canceling each other out.

Just defining the basics of baking soda and baking powder doesn't add
any new information to the question--the definitions were implied
already.


> > If nothing, why add baking soda? Second, it DOES have baking powder,
> > too, so what's she talking about about choosing to use baking soda? I
> > know that some recipes use both, but (a), baking soda is often used to
> > also neutralize an acid,
>
> And cause Fizz.....

That's why I said "ALSO neutralize..." (emphasis added). If baking
powder is being added for leavening purposes, baking soda is sometimes
added to smooth the taste of the recipe by neutralizing excess acid.

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