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This is also the principle behind baking powder, another leavening agent. To summarize, your breads rise because yeast in the bread dough eat sugar and produce a gas, while your cakes rise because baking soda reacts with acids to produce a gas. Yeast is a living organism, and when you feed it (like when you give it some water and some sugar), it too will produce gas, but through a different process known as fermentation: the yeast organisms eat sugar, digest it, and then they produce CO 2 (along with other compounds like alcohol). Sodium bicarbonate is a chemical leavener, unlike yeast. Sodium bicarbonate is basic (as in alkaline) and reacts under acidic conditions to produce carbon dioxide (CO 2), the gas that lifts cake batters and helps your cakes rise (water and salt are also produced).
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The chemical formula for baking soda is NaHCO 3.
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How much baking soda to use in cakes and other recipes: rule of thumbīaking soda is the common name for the chemical sodium bicarbonate (or bicarbonate of soda, as the Brits like to call it).Too much baking soda causes cakes to brown and may leave a weird taste.The second batch of steamed puddings were completely different: significantly lighter in colour, with a firmer, spongy texture.
#Cookie recipes with baking powder and baking soda full#
To prove this, I remade the pudding cakes, modifying the amount of baking soda and adding only an eighth of a teaspoon to the second batch, instead of the full teaspoon called for in the original recipe. Like a good chemist, I blamed the baking soda and I wanted to investigate. The original recipe had a lot of baking soda, and the puddings browned significantly as they cooked. I shared with you a recipe for marmalade pudding cakes, pulled from my family's recipe box. Did you add too much baking soda to your recipe and you're wondering what it's going to do to your baked goods? Find out everything you need to know about baking soda in baking: what baking soda is, what baking soda does, what happens if you add too much baking soda, does it expire, and what happens if you use baking soda instead of baking powder?