tsp.baking soda

Baking soda, chemically known as sodium bicarbonate (NaHCO₃), is a white crystalline powder derived from the mineral nahcolite or produced synthetically through the Solvay process. It is a base compound that reacts with acidic ingredients to produce carbon dioxide gas, which creates lift and rise in baked goods. Baking soda has a slightly saline, alkaline taste and begins to react immediately upon contact with liquid acidic ingredients, making timing crucial in baking formulations.

Baking soda serves as a chemical leavening agent in baking, used to create lift in cakes, cookies, quick breads, and pancakes when combined with acidic ingredients such as buttermilk, yogurt, lemon juice, vinegar, or brown sugar. It is essential in formulations where immediate rise is needed, unlike baking powder which provides delayed leavening. Baking soda is also used to neutralize excess acidity in batters, to tenderize baked goods, and in some savory applications such as noodle production and vegetable blanching to retain color and texture.