I am confused about using baking soda rather than baking powder and the words "not interchangable". Can I or can I not use baking soda as mentioned putting it in just prior to cooking the crumpets and not using baking powder at all. I tried one recipe lately and it did not work. In the 'early 50's I worked in a crumpetry bake shop (also making English breads and roles) as a baker's helper (not on the crumpet line). I think baking soda was used for crumpets. The shop was also at sea level and I am now living 2800 ft above sea level. Will that make a difference in the rising time or amount of levening agent? You can certainly try whatever you like, Hamish - we haven't tried substituting baking soda for baking powder, so we just can't tell you with 100% certainty it's going to work. My advice would be to add 1/4 teaspoon of baking soda just before cooking (in addition to the yeast and BP). As for the altitude, 2800 feet should be fine - the general rule of thumb is you don't start adjusting recipes till over 3,000 feet. PJH

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