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Baking Soda

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Baking soda is the chemical sodium bicarbonate. If moisture and an acid are present, soda releases carbon dioxide gas, which leavens the product.

Heat is not necessary for the reaction (though the gas is released faster at high temperatures). For this reason, products leavened with soda must be baked at once, or gases will escape and leavening power will be lost.

Acids that react with soda in a batter include honey, molasses, brown sugar, buttermilk, sour cream, yogurt, fruit juices and purées, chocolate, and natural cocoa (not Dutch processed). Sometimes cream of tartar is used for the acid. The amount of soda used in a formula is generally the amount needed to balance the acid. If more leavening power is needed, baking powder, not more soda, is used.

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