When doubling a recipe do you also double baking soda and powder?

Yes, you usually do double baking soda and baking powder when doubling a recipe.

Here's why:

* Leavening Agents: Baking soda and baking powder are leavening agents, meaning they create the air pockets that make baked goods rise.

* Chemical Reaction: Both ingredients work through chemical reactions that release carbon dioxide gas, which causes the rise.

* Proportionality: Doubling the ingredients means doubling the amount of reactants in those chemical reactions, so you need to double the leavening agents to maintain the proper balance.

Important Notes:

* Always Check the Recipe: Some recipes might specifically instruct you to adjust leavening agents differently when doubling. Always read the instructions carefully.

* Overdoing it: While doubling is usually safe, adding too much baking soda or powder can make your baked goods taste metallic or have a strange texture.

If you're unsure, it's always better to err on the side of caution and add slightly less than double the amount. You can always add a bit more if needed after checking the consistency of the batter.