Baking Soda – Pure Sodium Bicarbonate

When sodium bicarbonate is heated, it gives off carbon dioxide gas and leaves sodium carbonate. In baked foods this compound has an objectionable taste which is eliminated by combining the baking soda with an acid at the time the batter is mixed. This acid ingredient can be present in the food or in the baking powder.

Soured milk, buttermilk, sour cream, molasses, vinegar, and fruit juices are some of the acid containing foods used with baking soda in baking. Since the acidity of these foods varies, it is difficult to know how much baking soda to add. Baking power contains a standardized amount of baking soda and acid salt so it takes much of the guesswork out of baking.

If the carbon dioxide evolved by the reaction of an acid food and baking soda is to be used for leavening, the soda must be sifted with the dry ingredients. If it is mixed with the acid ingredient before adding, the gas will be lost.

A pinch of baking soda is sometimes suggested as a means of keeping green vegetables green as they cook or of making dried beans tender more quickly. Nutritionists frown on this practice, however, because it hastens the loss of thiamine and makes the vegetables mushy.

Baking soda is used in various types of chocolate cake because of the way in which it affects the brown color. The most soda is used in Devil’s food cake, giving it a rich mahogany color when soured milk is an ingredient or a deep red when sweet milk is used. The use of baking soda in any type of chocolate cake results in a cake that is darker than one made with all baking powder.