Processed
Baking Soda
Baking soda is pure sodium bicarbonate—an alkaline chemical leavener that needs acid (buttermilk, yogurt, brown sugar, cocoa, lemon, vinegar) plus moisture and heat to release gas. It browns and tenderises; alone in a low-acid dough it tastes soapy and lifts poorly. Good soda is fine, dry, and fiercely fizzy with vinegar. Open boxes absorb fridge odours and weaken—reseal tightly. Stronger by volume than baking powder; never swap 1:1 without rewriting acids. There is no useful second navigable form for ordinary retail: the product is this powder. Recipes that need soda should slug to baking_soda itself.
Also known as: Bicarbonate of soda
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Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 27360 mg
- Salt 68.4 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.2 g
- Water 0.2 g
- Minerals 27360 mg
- Major Minerals 27360 mg
- Sodium 27360 mg
Minerals
Baking soda is crystalline sodium bicarbonate, an inorganic alkali leavener. It is not starch, sugar, or protein. USDA leavening agents, baking soda: 0 kcal and 0 protein/fat/carbohydrate per 100 g. Sodium is stoichiometric (~27.4 g/100 g); residual moisture is typically ~0.2 g.
In the kitchen
Culinary partners and combinations that usually underperform with Baking Soda.
Usually avoid with
Often clash in flavour or tradition
History
Refined bicarbonate of soda entered kitchens as an alkali leavener with sour milk and molasses.
Baking soda became a universal pantry staple alongside commercial baking powders.
Household boxes made soda a dual cleaning and baking product in many homes.
Baking soda remained essential wherever recipes balance alkali with acidic ingredients.