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I would say that the effects will be too minimal to notice. So if you want to do it, go ahead and use up your egg whites. Theoretically, egg yolks provide some emulsifying powers, and lead to softer, richer, sometimes even slimier doughs, while egg whites increase binding more and give you drier doughs. This can be quite noticeable in egg-rich cake types ...


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Those cakes are underbaked, that line at the bottom is a clear sign that the batter hadn't crystallized when it was removed from the oven, so it could not support the cake above. There's a few things that could be happening: You changed the recipe or ingredients: if you've made a substitution or changed the recipe you should look at changing it back You ...


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As for this old question, if anyone in this situation is up for an experiment, try slowly working in some vinegar or another acid, like lemon juice. It will react with the baking soda and produce carbon dioxide and salt. So you could at least have very salty pretzels instead of bitter. While the end result might still be too salty (or sour) to use for ...


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