Baking Soda
Leavener
Requires acid to activate
Functions
Dietary Info
About Baking Soda
Baking soda, or sodium bicarbonate, is a white crystalline powder that acts as a leavening agent in baking. When combined with an acid and moisture, it releases carbon dioxide gas, causing doughs and batters to expand and rise. This reaction is crucial in recipes like cookies and quick breads, where a light, airy texture is desired. Baking soda has a slightly alkaline taste, which can be neutralized by the acid in the recipe, ensuring it doesn't affect the flavor of the baked goods. Its ability to react quickly makes it an essential ingredient for home bakers looking for immediate leavening wi
History
The origins of baking soda trace back to ancient Egypt, where it was used as a cleaning agent. However, it wasn't until the 18th century that its culinary potential was realized. French chemist Nicolas Leblanc developed a method for producing sodium carbonate, which was later refined into sodium bicarbonate. By the mid-19th century, baking soda became a staple in American kitchens, popularized through the efforts of companies like Arm & Hammer. It revolutionized home baking by offering a quick, reliable alternative to yeast and became especially vital in recipes for quick breads and cookies, cementing its place in modern baking practices.