Baking Soda

Baking Soda

There are so many uses for baking soda you really would be surprised. It can be a cleaners best friend and is also, of course, a great aid in cooking; for making your cakes rise and even for making mushy peas!

This handy kitchen also see, Making Dolls item is believed to date back to ancient civilization. It is probably most well-known for being the star ingredient in Irish Soda Bread - a traditional, distinctive-tasting bread. The soda makes it possible to make this bread quickly and without yeast.

So what exactly is Baking Soda?

It's pure sodium bicarbonate. It's a fine white consider, Make Collage crystalline solid that usually you will see as fine, white also see, Embroidery History powder and is soluble in water. also look at, DIY Plans It has many names so you may see it called: bicarbonate of soda, sodium bicarb, bicarb soda, sodium hydrogen carbonate, bread soda, cooking soda, or saleratus. You may even see it written as its chemical formula NaHCO3.

It tastes slightly alkaline and is one of the components of the mineral, natron, which is often found in mineral springs. consider, Photo Collage This natural also look at, DIY Plans form is called nahcolite; however it is also manufactured artificially. For food also look at, Display Cases for Sale purposes baking soda can be classed as an ingredient, but strictly speaking it should be classed as a chemical additive.

How does it work?

To make it work you need to mix it with a liquid and also some sort of acid - for instance sugar, buttermilk, molasses, yoghurt, citrus juice or fruit. consider, Tin Toy Robot As soon as you mix them together a chemical reaction starts which produces gas look at, Country Cheesecake bubbles, mostly carbon also see, Digital Camera Tips dioxide and so your mixture starts to fizz. When you put this mixture in a hot , Diecast Airplanes oven the bubbles of carbon consider, Display Cases for Sale dioxide expand and cause your bread, cakes or batter to rise.

The difference between Baking Soda & Baking Powder

People often get confused between these two. However, it is important not to substitute one for the other because you may spoil your dish. This is because the soda and the powder react in a different chemical way to produce the rise required, and they may also rise at slightly different times. Baking powder is basically bicarbonate of soda ready-mixed with acid salts (e.g. Cream of Tartar) and a drying agent (e.g. cornflour). It is ready to rise as soon as you add a liquid - you don't have to add an acid food have a look at, Niagara Kite Festival USA to make it work.

Tips

- Be careful to add the correct amount of soda; it is worth measuring it out properly. If you add too much it can make your mixture taste bitter, or leave a bitter aftertaste. Too much also makes your mixture rise too fast which makes the gas also look at, Tin Toy Robot bubbles grow also see, RC Pirate Ships too large and subsequently burst leaving you with a collapsed, flat try, Candle Making Molds cake or bread.
- However, adding too little soda can make your mixture tough & dense, lacking the air , Painting bubbles that make your cake light , Barbie Doll House and fluffy.
- Bicarb starts to react as soon as it's wet so it's usually better to add it to your dry ingredients first e.g. mix it in with your flour before you add any liquid.
- Because the rising action starts as soon as you mix your bicarbonate of soda with your ingredients; you need to get your mixture in the hot why not visit, Diecast Jet Airplanes oven quickly or your mixture will start to fall checkout, How to buy a CB Radio again. Don't be tempted to open the oven too many times at the beginning as the draught may also make the rise fall , Geyser Gazing flat again!
- Bicarbonate of Soda can keep indefinitely but needs to be stored in an airtight container in a cool, dry place. look at, Film Making If you're not sure if it's still fresh you can test it by mixing - teaspoon soda with 2 teaspoons of vinegar. It should bubble up immediately.

So, as you can see this little ingredient can make many interesting things possible. Whatever you are making we hope it turns out well and read on for more information try, Candle Making Molds & tips. checkout, Stone Cutting in Jewellery Making



Other relevant pages - Baking Soda
Yoga
<< Previous Baking | Back to Baking | Next >> Bread


 

 

Featured Articles
Fighting Robots Fighting Robots
Fighting robots has been an increasingly popular sport for the last fifteen years. While it is, inde

Minichamps Diecast Minichamps Diecast
The Minichamps Diecast Company was initially a 1990 German company known as Paul's Model Art GmbH. O

Tobacciana Tobacciana
Tobacciana is a category of collectibles which include tobacco and its various forms, as well as all

Jan McLean Dolls Jan McLean Dolls
Jan McLean dolls are legendary amongst collectors, who have followed their beloved artist for decade

RC Speed Boats RC Speed Boats
RC speed boats are the ultimate radio controlled experience that you can expect to witness in the wo


Popular search terms people have used to find this page are how to make rise without baking powder (10.87%), mss (8.70%), baking soda (8.70%), soda can craft (6.52%), can i substitute baking soda for bicarbonate soda in mushy peas (6.52%), bicarbonate of soda (6.52%), bicarbonate soda (4.35%), bicarb soda (4.35%), baking soda in malay (4.35%), does to much bi carb make peas taste bitter (4.35%), uses for baking soda (4.35%), what does too much baking powder do (2.17%), https://www.google.co.in/ (2.17%), baking soda for cooking (2.17%), uses of baking soda (2.17%), structural builders baking rising (2.17%), http://www.google.co.uk/url?sa=t&rct=j&q=&esrc=s&frm=1&source=web&cd=9&ved=0CF0QFjAI&url=http:%2F% (2.17%), ,baking soda tastes bitter (2.17%), https://www.google.com.au/ (2.17%), uses for bread soda (2.17%), mushy peas with bicarb soda (2.17%), does bicarbonate of soda make gas bubbles in all liquid (2.17%), http://www.google.com.au/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&ved=0CCUQFjAB&url=http:%2F%2Fwww (2.17%), too much bicarb in mushy peas (2.17%), submarine bakingsoda (2.17%)