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Baking soda
Also searched as: bicarbonate of soda, sodium bicarbonate, bicarb, baking soda
In short: Baking soda is alkaline. It raises batter together with acid, speeds up browning and softens plant cells.
Picture it
Like an accelerator pedal for several processes at once: browning, softening, rising. That is why a pinch is always enough.
What Baking soda does
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What happens
Baking soda raises the . In alkaline conditions, browning and the breakdown of run much faster. With acid such as buttermilk or yoghurt it forms gas bubbles that raise batter.
What the ingredient does
raises batter together with acidChemical leavening
speeds up browningMaillard reaction
softens the edges of vegetables and potatoesVegetables soften (pectin breakdown)
Rules of thumb
- Pinches, not spoons: too much tastes soapy.
- For crisp roast potatoes: about ½ tsp baking soda per 2 litres of par-boiling water. The surface turns rough and browns better.
- Baking soda needs acid to raise; baking powder brings its own.
Related entries
Sources · 2
- Food52 Genius Recipes: Kenji López-Alts Ofenkartoffeln mit Natron
- Harold McGee: On Food and Cooking (2004), Kapitel Kartoffeln, Stärke, Frittieren