Baking Soda

Baking soda is sodium bicarbonate. When it is moistened with an acidic ingredient in the batter, such as buttermilk, sour cream, nonalkalized cocoa powder, honey, molasses, chocolate, citrus juices, even cream of tartar, it releases carbon dioxide. Once you’ve prepared a batter containing baking soda, you should bake it immediately because carbon dioxide starts to release right after it is mixed.

For uniform distribution, sift the baking soda with the flour. It isn’t necessary to dissolve it in water before you add it to a batter or dough since modern baking soda is a finer powder than that available in the past. Baking soda does not deteriorate with age as baking powder does. Some recipes call for adding baking soda with baking powder. Baking soda balances the acidic ingredient in the batter and provides additional leavening.