Fix for metallic taste in cookies?
I mixed up the dough for these cookies: https://food52.com/recipes... -- and used baking powder instead of baking soda (and doubled the amount called for). Baked a few cookies and they taste slightly metallic. Is there a way to salvage the rest of the batch?
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I finally figured out the baking powder difference when a friend in DC was using a French baking powder for US recipes and not getting very good leavening in her cakes and muffins. I started comparing the baking powder ingredients and realized that all 'chemical leavenings' are not the same. I have not had a problem using the baking soda in Germany in US recipes--it is sodium bicarbonate on both sides of the Atlantic, as far as I know. Actially, my baking soda problem had more to do with figuring out what it was called in German--but once I knew that, it is easily available in grocery stores.
I keep meaning to get to the point of really understanding this--there is a lot of chemistry involved and it can get pretty complex. The really interesting thing to me, though, is Rumford--he was a real person. He lived in Massachusetts or one of the other northern colonies before the Revolution. He supported the British side, though, and eventually ended up in Munich, where he became a close advisor to the Bavarian king. He reformed and reorganized the Bavarian army, created the English Gardens (Munich's Central Park) and did major work to feed and house the poor. He created Rumford soup--which was cheap and filling and on the table of all the soup kitchens in Munich back in the early 1800s. He also did some early work on chemical leavenings, hence Rumford baking powder. There is a statue of him and a street named in his honor in Munich, which is how I learned about him.