keeps you from indigestion and heart burns
Baking soda, sodium bicarbonate, is a leavening agent. Cookies without leavening will be rock had and thin.
yesMore information:Although the purpose of adding baking soda to cookie dough is to help the cookies rise, adding baking soda to a recipe that does not call for it could have the opposite affect. Too much baking soda, or adding baking soda in addition to baking powder, might also ruin the taste of the cookies.
you can substatute by using any form of yeast.
Baking soda makes the cookies "keep together" and not spread, crumble or fall apart when you take them out of the oven.Yeast also works, but it makes the cookies taste bad. Yeast is mostly only used for bread and such.
Baking soda is essentially tasteless. The flavor won't be affected much either way. However, i wouldn't recommend baking them without soda because it alters the baking process. If you don't want to put baking soda in, I suggest just eating the dough.
yes, it will affect the checmical process.
baking soda makes cookies bigger
yesMore information:Although the purpose of adding baking soda to cookie dough is to help the cookies rise, adding baking soda to a recipe that does not call for it could have the opposite affect. Too much baking soda, or adding baking soda in addition to baking powder, might also ruin the taste of the cookies.
The recipe that I use calls for baking soda.
i say you use baking soda i use it every time i make cookies
'Soda' refers to baking soda.
It does not. -.-
no
don't think you can, they wont rise .There are cookies that have no leavening.
you can substatute by using any form of yeast.
If the recipe calls for it, yes.
You will eat hard, flat, possibly tasty cookies. Baking soda helps the cookies rise. Without it, they stay flat, as does matzoh.