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Kitchen Dictionary: baking soda

A leavening agent which reacts when combined with an acid such as buttermilk, yogurt or molasses producing carbon dioxide bubbles which cause a dough to rise. If such a thing as 'baking soda' does not exist in your country, look for it at the chemist's, where it's usually known as sodium bicarbonate. To test baking soda for freshness: Add 1 teaspoon of baking soda to 1/2 cup of hot water. The soda will actively bubble if it is fresh.

Ingredient

Season: available year-round

How to prepare: Baking soda reacts immediately when wet, so it should always be added to dry ingredients first. Once the batter is wet it should be put in the oven immediately.

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Nutrition Facts

Calculated for 1 tsp
Amount Per Serving %DV
Calories 0
Calories from Fat 0 (0%)
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1258mg 52%
Potassium 0mg 0%
Total Carbohydrate 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 0.0g 0%

How is this calculated?

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