Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. This baking soda formula represents its composition of sodium ions and bicarbonate ions. It’s a substance known for its alkalizing effects thanks to a baking soda pH of 9.
In 1846, two brothers-in-law, Dr. Austin Church and John Dwight, teamed up to distribute baking soda. Their first factory was the kitchen of the Dwight’s home, with baking soda packed in paper bags by hand. The product was called Arm & Hammer Church & Co’s bicarbonate of soda.They began to distribute mini-cookbooks, with recipes for bread, cakes, cookies, puddings, and more — some of which were family recipes.
An inexpensive purchase, baking soda is power-packed with antacid properties and is known to be a great alkalizing agent. It is known to have many antiseptic properties along with being an amazing exfoliator. Baking soda is sodium bicarbonate that is generally used in baked goods
Baking soda becomes activated when it’s combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy.
The use of baking soda
