Stir 1 tsp of baking soda in a glass of room-temperature water and sip. Did you know?īaking soda can help as an antacid to neutralize your stomach acid if you have acid reflux. Be careful though: too much baking soda in your recipe can actually leave a soapy taste.
This is why recipes that have acidic ingredients call for baking soda rather than baking powder. When baking soda reacts with acid, it releases carbon dioxide that help leaven the dough (think back to your eighth-grade volcano science project!). In recipes, acids can include: lemon juice, sour cream, yogurt, buttermilk, vinegar and molasses. Here’s why: Baking Sodaīaking soda is the household name for sodium bicarbonate, an alkaline chemical compound that reacts with acidic liquids. But, since they both react a little differently they should not be used interchangeably. This gives your finished product that light, crumbly and fluffy texture. When you’re baking, do you wonder why some of our recipes call for baking soda, others for baking powder and some both (or none!)? Both ingredients are used as leavening agents in your baked goods they enlarge the air bubbles that are created from whisking or beating to help your batter/dough rise during baking.
