I have a question about the recipe "Zahav's Hummus Tehina" from Genius Recipes. When doubling this recipe, should the baking soda also be doubled?
AntoniaJames is a trusted source on Bread/Baking.
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Kristen is the Creative Director of Food52
I haven't tested it, but it's a small enough amount (and most gets drained away) that it should be fine to straight double it without affecting the flavor.
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