Cookbook:Baking Soda
Cookbook | Basic foodstuffs | Leavening agent
Baking soda is a chemical, sodium bicarbonate, also known as bicarbonate of soda or NaHCO3. It reacts with acid to produce carbon dioxide gas. Baking soda is used in baking as a leavening agent, to make cakes, cookies, and breads rise (expand) by producing tiny little bubbles of carbon dioxide gas.
Acids commonly used with baking soda include lemon juice, buttermilk, vinegar, cocoa and cream of tartar.
Baking soda is commonly included in baking powder, along with acid and another gas-releasing chemical that operates only when subjected to heat. Baking powder loses its leavening power very slowly, unless exposed to moisture.
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