Baking Soda

Baking soda is a fine white crystalline powder of pure sodium bicarbonate. It reacts with acids to release carbon dioxide, aerating batters and doughs and encouraging deeper browning. The taste is slightly bitter and soapy if overused. Commonly sold as a dry pantry powder.\n\nModern production derives from soda ash via the Solvay process and became widespread in the 19th century. It is central to quick breads, cookies, and gingerbread in North American and British baking, and is used for alkaline pretzel dips and some noodle applications.