Baking Soda
Pure sodium bicarbonate, a chemical leavener that requires an acid to activate and release carbon dioxide.
1 Tsp Baking Soda = 5g • Leavening ratio: 1/4 Tsp baking soda lifts 1 cup of flour
Baking soda is pure, 100% sodium bicarbonate, a chemical compound that acts as a base (alkaline). In baking, it is used as a powerful leavening agent. When combined with moisture and an acidic ingredient—such as buttermilk, yogurt, sour cream, lemon juice, vinegar, brown sugar, honey, or natural cocoa powder—a chemical reaction occurs instantly. The sodium bicarbonate reacts with the acid to produce sodium lactate, water, and carbon dioxide gas bubbles. These gas bubbles expand under the heat of the oven, causing batters and doughs to rise. Because this reaction happens immediately upon wetting, batters containing baking soda must be baked promptly before the gas bubbles escape.
In addition to leavening, baking soda raises the pH of batters, which weakens gluten structures (creating tender bakes) and accelerates the Maillard browning reaction. If a recipe lacks sufficient acid to neutralize the baking soda, the unreacted compound will leave a bitter, soapy, and metallic taste in the finished product.
Using baking soda in a recipe that lacks an acidic ingredient. Without acid to activate the reaction, the bake will remain flat and develop a bitter, metallic taste.
Commonly called Bicarbonate of Soda or 'bicarb' in the UK, Australia, and South Africa. The chemical composition is identical.
Use in recipes that contain acidic ingredients (buttermilk, brown sugar, natural cocoa) and require immediate leavening rise.
Replace 1 teaspoon baking soda with 3 to 4 teaspoons of baking powder (note: this will add salt and acid to the recipe). Never substitute baking soda 1:1 for baking powder.
Store in a cool, dry pantry in a sealed container. Check freshness by adding 1/4 teaspoon of baking soda to a tablespoon of vinegar it should fizz aggressively.
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