How did you store the sodium carbonate after baking it? It will absorb moisture from the air and lose effectiveness if not kept in an airtight container. The other issue is that the full conversion requires higher temps than some sources have stated ~392F. I stored it in an airtight jar, but ended up just tossing it since it didn't seem to make a difference - I wasn't using it for leavening, anyway, just using the "base" in its chemistry for browning. Not sure I understand your "full conversion" question? PJH

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