Club Soda
Leavener
Used to add lightness and a certain tanginess to doughs.
Functions
Dietary Info
About Club Soda
Club soda is a carbonated water that contains dissolved salts such as sodium bicarbonate, which contribute to its slightly salty taste. In baking, club soda acts as a leavener by introducing bubbles of carbon dioxide into the batter, helping it rise and become light and airy. Its neutral flavor profile makes it an unobtrusive addition to recipes, enhancing texture without altering taste. Additionally, club soda adds moisture, making it ideal for cakes, quick breads, and pastries where a tender, fluffy crumb is desired.
History
The origins of club soda trace back to the late 18th century when artificially carbonated water was first produced. Invented by Joseph Priestley in 1767, it became commercially popular in the early 19th century thanks to Johann Jacob Schweppe, who developed a method for bottling it. Initially consumed as a beverage, its effervescent properties soon found a place in baking, providing a convenient, consistent leavening option. Its popularity grew with the rise of quick breads and cakes during the 20th century, favored for its ability to enhance texture without altering flavor.