Getting Back to Basics of Baking

Baking soda is a fine white powder composed of a mixture of alkaline salts which acts as a raising agent. "Baking soda" is the name of cooking sodium bicarbonate.

Baking soda only contains sodium 1,370 mg per 1 teaspoon / 5 ml. It breaks down into sodium carbonate, water and carbon dioxide when it is dissolved in water and heated, which makes the mixture rise, but the residue of sodium carbonate are not very desirable because they leave a bitter aftertaste. Using an acid ingredient helps residues of sodium carbonate to remove.

Molasses, honey, malt, fruit, cocoa, lemonjuice, yogurt, sour cream, buttermilk and vinegar are the ingredients most commonly used acids. It may happen that, despite all the soda leaves a taste in food.  Depending on the type of recipe, 2teaspoons (10 ml) of Baking Powder can be replaced by 1/2 teaspoon (2 ml) of baking soda and 1 cup (250 ml) of molasses, or by 1 rounded teaspoon (6 ml) of Cream of Tartar and  teaspoon (2 ml) of baking soda. The proportion of baking soda to the acid ingredient used is very important. Thus, if one uses 1/2 teaspoon (2 ml) of baking soda, it must be paired with 1 cup (250 ml) of buttermilk, sour Milk or yogurt, or 1 tablespoon (15 ml) of an acidic substance (lemon juice or vinegar).

SERVING IDEAS:
Baking soda is often used when the fruits are incorporated in a mixture, as it neutralizes the acidity. It is usually sieved and mixed with other dry ingredients. When using an acid ingredient, baking soda should be integrated with the dry ingredients, then the acid ingredient must be added just before cooking the mixture.

COOKING GUIDE:
Added into the cooking water for vegetables and legumes, baking soda protects the color of vegetables and reduced the cooking time of legumes. This practice, however, led to a loss of nutritional value and easily results in waterlogged vegetables and overcooked.

STORING GUIDE:
Keep the baking soda dry at a room temperature.