We all use it in baking, but what does it actually do? Take a look at these pictures to see how baking soda infuses food with bouyancy and lightness. The loaf of bread that looks squashed and condensed is a pumpkin bread made without baking soda. The bread that is twice the height and far more airy was made with baking soda. Interesting, isn’t it?
Baking soda — or bicarbonate of soda — is a leavener. It makes baked goods rise. When made moist by an acidic liquid such as yogurt, buttermilk or molasses, carbon dioxide bubbles are formed that make a dough rise.
Always mix baking soda with dry ingredients before adding liquid.
And check the expiration date!