Baking Soda

tsp

Baking soda, also known as sodium bicarbonate (NaHCO3), is a white crystalline powder. It's a common leavening agent in baking. It's an alkaline substance that reacts with acids to produce carbon dioxide, causing baked goods to rise. It's commonly used in recipes with acidic ingredients such as buttermilk, vinegar, or lemon juice. It also helps to neutralize acidity, enhancing flavor in recipes with acidic components and it can tenderize meats. Baking soda's ease of use and consistent results make it widely used.

History

Baking soda has been used as a leavening agent since the early 1800s. Before that, bakers used methods like sourdough or potash for leavening. Commercial production in the United States began in 1846. Baking soda's ease of use and consistent results made it popular, leading to its widespread adoption in baking and other uses such as cleaning and neutralizing acidic ingredients. It was developed to offer a consistent and reliable alternative to traditional leavening methods and has evolved into a staple in many kitchens.

Common Uses

Leavening agent in cakes, cookies, and breads, especially in recipes with acidic ingredients like buttermilk or lemon juice.
Neutralizing acids in recipes with ingredients such as buttermilk, molasses, or brown sugar, to balance flavors and improve browning.
Tenderizing meats by breaking down tough fibers through a quick soak or coating. Commonly used in Asian cuisines.
Used in cleaning for removing odors, scrubbing surfaces, and as a gentle abrasive.
Used as a component in baking powder; it reacts with acids in the recipe to create carbon dioxide, leading to a lighter texture, as in lemon meringue pie or buttermilk pancakes.

Storage Tips

Store baking soda in a cool, dry place, away from direct sunlight and moisture. Use an airtight container to prevent moisture absorption. Baking soda has a long shelf life, but for optimal freshness and leavening ability, it is recommended to replace it every 6-12 months. Check the expiration date. It should be stored away from strong odors because it can absorb them.

Nutrition Facts (per 100g)

fat 0g

fiber 0g

sugar 0g

sodium 27300mg

protein 0g

calories 0kcal

carbohydrates 12g

Common Substitutes

Baking powder (generally 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon acid).
Potassium bicarbonate (use equal amounts, but can impart a slightly metallic taste).
Ammonium bicarbonate (use equal amounts, suitable for dry baked goods, may impart a slightly bitter flavor).
Cream of tartar (use with baking soda; 1/2 tsp cream of tartar + 1/4 tsp baking soda = 1 tsp baking powder).