Qué hacer si añades demasiado bicarbonato de sodio a un plato

Baking soda is often confused with other white powders, such as baking powder, and is prone to spills because of the way the package opens. But adding too much can have serious consequences.

It's a leavening agent, meaning it makes baked goods rise. Too much of it can cause dough to rise excessively and then collapse, as happens with cakes made with expired baking soda. It also leaves a slightly salty, metallic taste that affects the final result.

Ideally, you should avoid excess from the start, but if it happens, you can remove it or compensate by increasing the other ingredients. If it spilled in one area, remove most of it and measure again without worrying too much. A wet finger can draw out visible residue, although it will also pick up other ingredients.

Doubling the recipe is another option, but it requires knowing exactly how much was added, which is unlikely unless the entire package was spilled. Some recipes handle changes well, like chocolate chip cookies, but others are less forgiving and can produce unexpected results.

Grandma's method involves eyeballing it, like many matriarchs do, so a pinch more than needed can work in a pinch. It won't help if you've added too much baking soda.

The best prevention is to weigh the ingredients. A kitchen scale with a fine scale is much more accurate for small quantities like baking soda, baking powder, or salt. If you're measuring by volume, use a measuring spoon without tapping or pouring the ingredient, as this will compact it less and reduce the amount you add.

If you've already tried everything and grandma's rule doesn't work either, the wisest thing to do is throw everything away and start over. Effort deserves recognition.