Category: Leavening
Baking soda, also known as sodium bicarbonate, is a white crystalline powder that is commonly used as a leavening agent in baking. It reacts with acidic ingredients such as vinegar, lemon juice, or buttermilk to produce carbon dioxide gas, which helps dough or batter rise and become light and fluffy. Baking soda can also be used as a cleaning agent, deodorizer, and for various other household purposes.
Flavor Profiles:
- Salty
- Bitter
What goes with Baking Soda:
- Sugar –
- Butter –
- Cinnamon –
- Flour –
- Brown Sugar – baking soda helps to neutralize the acidity in brown sugar, giving baked goods a tender texture
- Vanilla Extract –
- Chocolate Chips –
- Lemon Juice – reacts with baking soda to create a fizzy reaction, commonly used in baking and drinks for a tangy flavor
- Salt –
- Vinegar – reacts with baking soda to create a fizzy reaction, used in cooking for a tangy flavor and as a cleaning agent
- Buttermilk – reacts with baking soda to tenderize baked goods and provide a slight tangy flavor
- Cocoa Powder – natural unsweetened cocoa powder is acidic and reacts with baking soda to help baked goods rise
- Ripe Bananas – ripe bananas have a higher pH level and can react with baking soda, helping to leaven baked goods
- Acidic Ingredients (E.G. Vinegar, Lemon Juice, Buttermilk) – acidic ingredients react with baking soda to produce carbon dioxide gas, causing baked goods to rise and become light and fluffy
- Cream Of Tartar – cream of tartar is an acid that can be used to activate baking soda in recipes that don’t have another acidic ingredient