Melanie, the way we keep track is to tie the amount of baking soda to the amount of flour in the recipe, in order to know how much to use (many baking soda recipes are badly overleavened). The ratio is 1/4 teaspoon of baking soda for every cup of flour in the recipe, and the presence of an acid ingredient (usually at least a quarter cup). If you're using a recipe that doesn't have an acidic ingredient (pumpkin and maple syrup can also go on your list), a tablespoon of vinegar or lemon juice should do it. Susan

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