However, I have some recipes that use only baking soda and don't appear to have any acidic ingredients that are supposed to be necessary for leavening to happen. Are these recipes doomed to not rise?
I've had my meager attempts at baking spoiled by the bitter, soapy taste of too much leavening - even when I followed the recipe to the letter.
OMG THAT'S why my scones sometimes taste like soap!!!! I use Anne Burrell's recipe for Dried Cherry and Almond Scones and just replace them with blueberries. Once in awhile they have the taste of dishsoap, and I thought maybe I just didn't clean the counter off good enough before I turned the dough out onto it. Thank you for explaining that! BTW, my husband floves those scones, I have to make them every week for him for breakfast during the week.