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BAKING SODA
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Description:
A leavening agent which reacts when combined with an acid such as buttermilk, yoghurt or molasses producing carbon dioxide bubbles which cause a dough to rise. If such a thing as 'baking soda' does not exist in your country, look for it at the chemist's, where it's usually known as sodium bicarbonate. It is also one of many raising (leavening) agents. It improves the action of baking powder in many commercial preparations (cake mixes, processed flour etc.)
How to select:
It is a white, alkaline powder which is used in cookery to soften water for cooking vegetables quickly and to preserve the colour of green vegetables
Use:
Baking soda reacts immediately when wet, so it should always be added to dry ingredients first. Once the batter is wet it should be put in the oven immediately.
How to store:
Keep in a cool, dry place. It is perishable, so if necessary test before using it: combine 1 teaspoon with 1/3 cup hot water. If it bubbles rapidly, it is still good. It has a shelf life of about 18 months if stored in a dry airtight container. After this period, it usually looses its potency and does not work well as a raising agent.
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Recipe(s) having the name BAKING SODA
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 Apple Cinnamon Muffins |
| Set Dosa |
| Banana Sesame Pancakes |
| Set Dosa |
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