By Karen Morgan
Published 2014
Baking soda, sodium bicarbonate, reacts with acids to produce carbon dioxide—doing what yeast does, but non-biologically. Baking soda can be used on its own if a batter contains enough acid to precipitate the chemical reaction. Buttermilk, lemon juice, chocolate, light and dark brown sugar, and molasses can all provide the acid component to make a soda-leavened batter rise.
© 2014 All rights reserved. Published by Abrams Books.
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