Serious Eats: Talk
Chemical Taste in Baked Goods
A couple of baked goods we've made recently had a strange chemical taste to them (most recently was an apple cake) and I suspect it's our store-brand baking soda. If that is the case, what is a good brand of baking soda to get to avoid this in the future? If b. soda is not the culprit, any idea what it might be?