3 Answers

Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise.

Just an FYI:

Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.

15 years ago. Rating: 1
Comment this answer Add new comment

Backpulver is baking powder - not baking soda.

15 years ago. Rating: 1
Comment this answer Add new comment

Danke Dir! But how is baking soda when used for baking?

15 years ago. Rating: 0
Comment this answer Add new comment