Baking Soda

What Is Baking Soda?

Baking soda, also called sodium bicarbonate, is a white powder widely used in cooking. When it reacts with an acidic ingredient (such as lemon, vinegar, or yogurt) and/or heat, it releases carbon dioxide gas, which leavens dough.

On its own, it has a mildly salty, bitter taste. In addition to leavening, it is also used to soften legumes (such as chickpeas and beans) during boiling and to help preserve the color of some vegetables; only a very small amount is needed for each use.

Baking Soda Nutrition

Because baking soda is used in very small amounts as a leavening aid, its contribution to a meal’s nutritional value is negligible; however, it contains sodium. For this reason, rather than providing a detailed nutrition table, this entry emphasizes that it contains sodium and is used sparingly.

How Should Baking Soda Be Used?

Baking soda is used in very small amounts (usually a pinch or a fraction of a 4 ml measure); too much can give dough a bitter, soapy taste and an unpleasant smell. When using it for leavening, it is important to balance it with the acidic ingredient in the recipe.

This information is general; baking soda is a food ingredient, not a medical treatment.

How to Choose Baking Soda

Good baking soda is white, dry, free of lumps, and labeled “for food use.” Do not use damp, lumpy products or products with an unclear intended use (cleaning grade) in cooking; choose food-grade baking soda.

• It should be white, dry, and free of lumps
• It should be labeled “for food use”
• Do not buy damp products

How to Store Baking Soda

Store baking soda in a sealed container or jar in a dry place; it absorbs moisture, clumps, and loses effectiveness. Because it readily absorbs odors, it is important to keep it sealed.

How to Use Baking Soda in the Kitchen

Baking soda is used most often as a leavening agent in baked goods such as cakes, cookies, and savory pastries; it is also used to soften legumes, preserve the color of some greens, and tenderize meat. For leavening, use it in moderation with an acidic ingredient.

What Is the Difference Between Baking Soda and Baking Powder?

Baking soda is pure sodium bicarbonate and requires an acidic ingredient to leaven; baking powder is a ready-made mixture of baking soda, acid, and starch that leavens on its own. The two products cannot be substituted for each other in exactly the same amount.

Frequently Asked Questions

Why is baking soda used sparingly?

Too much gives dough a bitter, soapy taste and an unpleasant smell; it also contains sodium. For this reason, use only a very small amount, following the recipe’s quantity.

Why does baking soda soften legumes?

A small amount of baking soda added to the cooking water softens the skins of dried legumes and helps them cook faster; too much can damage their texture and affect their flavor, so use it sparingly.

Does baking soda go bad?

It keeps for a long time when stored dry; however, if it absorbs moisture and clumps, its leavening effect weakens. Baking soda that has lost its effectiveness will not provide the desired rise.