This thermal activation forms a new salt, sodium carbonate, which can give a residual taste and "soapy" mouth feel if there's ...

The former Great British Bake Off judge says cakes will rise rapidly before collapsing if you add too much baking powder to your mixture. Baking powder is often added to cake as a leavening agent ...

Can you give me a rough idea of how much baking powder is too much; i.e. at what point would you start to get that chalky taste? This would help my confidence in making recipes that I currently ...

A key ingredient in baking is a leavening agent (Photo: Shutterstock) I’m not a big baker and the confusion between whether to use baking powder or baking soda just adds to my distaste for this ...

Too much baking powder can cause the cake to rise rapidly and crack. Always level off teaspoon measures of baking powder and bicarbonate of soda – a little extra can make a big difference.

You can make your own baking powder by combining 15ml/1tbsp bicarbonate of soda with 30ml/2tbsp cream of tartar. Measure carefully as too much or too little can upset a recipe’s balance.

This thermal activation forms a new salt, sodium carbonate, which can give a residual taste and "soapy" mouth feel if there's too much of it left in the final product. Mixing baking powder into a ...

This thermal activation forms a new salt, sodium carbonate, which can give a residual taste and “soapy” mouthfeel if there’s too much of it left in the final product. Mixing baking powder ...