Baking Soda

Baking soda, also known as sodium bicarbonate, is a popular and versatile white crystalline powder that is commonly found in households as a leavening agent for baking. In the culinary world, it reacts with acidic components in batters and doughs, such as cream of tartar, lemon juice, or vinegar, releasing carbon dioxide gas bubbles. This reaction helps to achieve a light and fluffy texture in baked goods, such as cakes, pancakes, and cookies. Apart from its prime purpose in baking, baking soda serves various other functions in daily household life. It is widely used as a natural cleaning agent, deodorizer, and even a mild abrasive for scrubbing. Additionally, it may be incorporated into personal care routines, like teeth whitening and mild exfoliation.
baking soda
Baking Soda FAQ
Baking soda is a versatile ingredient and is most commonly used as a leavening agent in baking. It reacts with the acidic components of batters and doughs, releasing carbon dioxide and creating a light, fluffy texture in your baked goods. However, it's essential to remember the balance. Using too much can result in a soapy taste, and using too little may not provide the desired rise. Baking soda can also help to tenderize meats and vegetables, and neutralize acidic flavors in many dishes. A handy tip when cooking with baking soda is to stir it into acidic ingredients like vinegar or lemon juice before the rest of the ingredients, and be sure to bake immediately after the baking soda has been activated to get the maximum rise. Additionally, it's always beneficial to sift the baking soda well to avoid lumps which can create uneven inconsistency and unpleasant bursts of flavor.
Why does my baking soda taste soapy?
Can I use baking soda instead of baking powder?
Why didn't my recipe rise even though I used baking soda?
Can I use baking soda for cooking?
Why did my cookies turn green/brown after adding baking soda?
I accidentally added too much baking soda. How do I fix my recipe?
Can I use baking soda to neutralize spicy food?
Is it safe to consume raw baking soda?
Can baking soda help in tenderizing meat?
Why does baking soda need to be sifted before using?
Expiration & Storage Tips
When does baking soda expire?
Unopened baking soda has a shelf life of about two years from the date printed on the packaging. However, once opened, baking soda is best used within six months as it can easily absorb odors and flavors from other foods in your pantry. If you haven't used it all in these six months, and it's not past the printed expiry date, there's still a likelihood that it may be useful until the end of the given expiry date.
How do you tell if baking soda is bad?
A surefire test to check if the baking soda is still good involves mixing a spoonful of the substance with a bit of vinegar. If it fizzes immediately, it's still potent and good to use. If there's no immediate reaction, it's most likely past its prime.
Tips for storing baking soda to extend shelf life
• Keep the baking soda in a cool, dry place with the lid tightly closed. • Avoid keeping the baking soda box open or exposed to the air to prevent absorption of odors. • Consider storing it in a sealed, airtight container after opening the original packaging. • Placing a date on the container after opening it can help you keep track of how long it's been since you first opened it. This allows for accurate following of the six-month guideline.
2 - 3.3
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