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June 04, 2009

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KRM

They look great, but although baking powder IS mostly baking soda, the difference is important chemically. The substitution is unidirectional -- you can only really substitute powder for soda. It can also result in an overly-acidic product if the recipe is carefully balanced. With your recipe using molasses as its acid, it probably wasn't a big deal, although you probably would have had a different texture with soda.

If you're only going to have one in your kitchen, you can easily make baking powder out of baking soda.

(I generally modify the ginger in a similar recipe by throwing in an additional 2 units of freshly micro-grated ginger. Mmm, the sovereign root!)

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