How to counteract too much baking soda?

In this brief guide, we will answer the question, “How to counteract too much baking soda?”. We will discuss different ways that will help you counteract too much baking soda in your food. 

How to counteract too much baking soda?

If you have mistakenly added too much baking soda to your food and are searching for ways to solve the problem, no need to worry, here we have prepared a list of different ideas which you can try to fix too much baking soda in your food. 

  • Remove the unstirred ingredients
  • Mix in something acidic
  • Add more of the other ingredients
  • Use it to make something else
  • Other flavourings

Different ways to counteract too much baking soda 

If you have added a lot of baking soda to your cake, the resulting batter will have a higher pH. The cake will brown more quickly, which indicates that the more baking soda you add to your recipe, the more browning will occur. 

Unfortunately, with more baking soda, some of it is left behind. This extra baking soda alters the flavour and may give them a weird taste, which seems pungent and a lot of baking soda might even cause your cakes and cookies to have a soapy taste.

Remove unstirred ingredients

If you get to know that you have added too much baking soda to your recipe before you start stirring all your ingredients together, you might be able to easily scoop out all of the baking soda and start all over again. Although this strategy will waste some of your baking soda, it will let you preserve the other ingredients.

Mix in something acidic

Baking soda is actually sodium bicarbonate (Na2CO3), which has an alkaline nature. It is important to neutralize its super sharp taste otherwise it overpowers your dish. 

Use a sprinkle of acidic flavourings like lemon juice or vinegar to counterbalance the sour taste of baking soda. If your recipe includes chocolate, directly add half a tsp of cocoa powder to it. Buttermilk can also be used to neutralize the sour flavour of baking soda.

Add more of the other ingredients

If the recipe required you to use half a tsp of baking soda, and you used one tsp mistakenly, you can quickly fix it by doubling up all the other ingredients. 

This technique will bring the recipe into an accurate proportion, but you may end up with an extra quantity of the dessert than required. Use this method only if you are certain of the exact measure of extra baking soda that you added.

This is not an absolute fix considering it will give you a larger quantity than you planned to make, require more of the other ingredients, and might demand an extra pan or cookie sheet, but it is surely better than throwing out all of those ingredients. The good news is that some cooked cakes and most cookie dough can be frozen well.

Use it to make something else

Sometimes, we only realise that baking soda has been put in abundance once the dish is ready and cooked. If you have a cake or a cookie that is extremely tart to be consumed, use it to cook something else. 

For example, a bitter cake can be used as an excellent ingredient to be added to cream and then frozen for delicious cake-flavoured ice cream. You can also crumble up the cake into pieces and use it as a base for other layered desserts like Tiramisu or cheesecake.

Other Flavourings

Without reducing the leavening properties of baking soda, you can also add other ingredients to neutralize its bitter flavour. 

Cinnamon, chocolate, and coffee are all strong flavours that serve well to mask the flavour within baked goods and sauces. 

Other options are lemon juice, extra vanilla flavouring or using hazelnut or almond oils rather than extracts for a stronger flavour.

What happens if you consume too much baking soda?

If you have ingested too much baking soda, vomiting and diarrhoea are common symptoms as the body strives to fix the high sodium accumulation by pulling more water into the digestive system. After absorption, high sodium quantities can lead to seizures, dehydration, and kidney failure.

Why do I taste baking soda in my recipe?

Baking soda needs an acid to activate, which in turn counterbalances it. If you are adding baking soda to your cake or cookie batters without adding any acid, and the baking soda is not well blended into the flour, you will end up with a bad sharp flavour.

Conclusion 

In this brief guide, we have answered the question, “How to counteract too much baking soda?”. We have discussed different ways that will help you counteract too much baking soda in your food.

References 

https://food.ndtv.com/food-drinks/easy-hacks-to-fix-baking-soda-mishaps-2289862
https://www.thespruceeats.com/too-much-baking-soda-1388008

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.