Baking Soda (Sodium Bicarbonate): Alkaline Leavening Workhorse & Household Multi-Tool

Baking soda is **pure sodium bicarbonate (NaHCO₃)**—a white, alkaline crystalline powder. In batter or dough it reacts with acids (lemon juice, buttermilk, brown sugar (molasses), yogurt, cocoa (natural), vinegar) to release **carbon dioxide gas** that expands cells for rise.

- **Primary reaction:** NaHCO₃ + H⁺ → Na⁺ + CO₂ ↑ + H₂O. - Works **immediately on mixing**; over-mixing or resting allows gas to escape—bake promptly. - Alkalinity (pH > 8) **accelerates Maillard browning** (cookies, pretzels) and can soften pectin (vegetables & beans).

| | Amount | |---|---| | Calories | 0 | | **Sodium** | ~330 mg | | Carbs / Fat / Protein | 0 | Not a micronutrient source; **functional additive only**.

- **Leavening** for quick breads, pancakes, muffins when acidic component present. - **Browning & spread control:** small soda + minimal acid yields darker, crisper cookies. - **Tenderising legumes/veg:** a *pinch* in soak water reduces cooking time; prevents pigment loss in chlorophyll if controlled. - **Acid moderation:** balances excessive acidity (tomato sauce) with *⅛ tsp at a time*. - **Odor neutraliser & cleaning aid:** mild abrasive + deodoriser (multi-use reduces need for separate products).

- **Excess sodium:** frequent large culinary use adds dietary sodium (330 mg per ¼ tsp). - Too much causes **soapy/alkaline taste & yellow crumb**; can weaken gluten (collapse). - Over-alkalising vegetables turns chlorophyll to dull olive, and mushes texture. - **Do not substitute for baking powder 1:1** (baking powder includes acid + stabilisers). - Large ingestion (e.g., antacid misuse) can disrupt **electrolyte balance**; avoid medicinal self-dosing without guidance.

- Typical use: **¼ tsp (1.2 g) per 1 cup (120 g) flour** *when sufficient acid is present*. - For cocoa cakes: pair with natural (non-Dutch) cocoa; Dutch-processed often needs added acid (buttermilk or cream of tartar). - Pretzels: brief dip in alkaline solution (often baking soda solution or lye) for deep brown crust. - Beans: < ⅛ tsp per cup dry beans in soak water can cut cook time ~15–20%; rinse before simmering.

Store **airtight, cool & dry** (moisture triggers premature reaction). Potency test: stir ¼ tsp soda into 2 tsp vinegar—vigorous fizz = active. Replace open boxes after ~6 months for optimal lift (earlier if used as fridge deodoriser).

Sodium bicarbonate production (trona mining or Solvay process) has a **lower environmental impact per functional use** compared to multiple specialised cleaning or deodorising products. Buying in bulk for culinary + household tasks reduces packaging waste.

✔︎ Rapid gas release leavener & browning aid ✔︎ Multi-use (baking, tenderising, deodorising) reduces product clutter ✖︎ Adds sodium & off-flavours if overused—measure carefully.