Leavening Agents
Baking Soda
Pure sodium bicarbonate, a base that reacts with acidic ingredients to create carbon dioxide for leavening.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 288 | 10.2 | 304 |
| ¾ cup | 216 | 7.6 | 228 |
| ⅔ cup | 192 | 6.8 | 203 |
| ½ cup | 144 | 5.1 | 152 |
| ⅓ cup | 96 | 3.4 | 101 |
| ¼ cup | 72 | 2.5 | 76 |
| 1 tbsp | 18 | 0.6 | 18 |
| 1 tsp | 6.0 | 0.2 | 6.0 |
Very potent — use sparingly. 1/4 tsp per cup of flour is typical. Denser than baking powder.
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories0
Protein0g
Carbohydrates0g
Fat0g
Sodium27300mg
History
Sodium bicarbonate has been used since ancient Egypt for various purposes. In baking, it became popular in the 19th century when recipes with acidic ingredients like buttermilk and molasses became common. It requires an acid to activate, unlike baking powder which contains its own acid.
Baking Tips
- 1Must be combined with acidic ingredient
- 2Too much creates soapy taste and yellow color
- 31/4 tsp baking soda + 1/2 tsp cream of tartar = 1 tsp baking powder
- 4Helps cookies spread and brown
Storage
How to Store
Airtight container in cool, dry place
Shelf Life: Indefinite