why soda and powder?
Posted by: suzanneh on Feb-20-13 4:10 PM (EST)
Not to be nit picky BUT, generally you don't use baking soda in a recipe unless you also have an 'acid' - that could be anything such as vinegar, yoghurt, juice... Between that and the AMOUNT of salt, this would taste very good.
Do you really make it like that?