Ready to use

One level teaspoon of fine white baking soda — the standard leavening dose in most recipes.

Shows the physical form readers will handle — fine white powder — and the small quantity typical in recipes.

Baking

Baking Soda

Pure leavener that needs acid to lift — and tenderize

Pure sodium bicarbonate that fizzes against acidic batters to leaven cookies and quick breads, and browns crusts. A pinch also tenderizes beans. Keep it airtight and dry.

Baking soda (sodium bicarbonate) is pure alkali — a single-ingredient leavener that releases carbon dioxide only when it meets an acid and moisture. That means it needs an acidic partner in the recipe (buttermilk, yogurt, brown sugar, cocoa, honey, vinegar) to do its job. Beyond lift, it raises pH to encourage browning (think pretzels and deeply golden cookies) and has a thousand non-baking uses around the kitchen and house.

Measured in: g
Storage: Airtight

Find it in

Baking Aisle

Types & varieties

Standard baking soda

The all-purpose pure bicarbonate.

Aluminum-free / food-grade

All baking soda is aluminum-free; marketing distinction only.

How to use

Pair it with an acidic ingredient so it can react. Use about 1/4 tsp per cup of flour. Too much tastes soapy or metallic and leaves a yellow tinge. It also raises pH to brown and crisp — a pinch in a sauté of onions speeds browning.

Cookies and quick breads (with brown sugar/cocoa)
Buttermilk pancakes and biscuits
Boiling water for pretzels (alkaline browning)
Tenderizing meat and quick-soaking beans

How to store

Keep it airtight and away from strong smells (it absorbs odors — which is why it's used in fridges). Test by adding a little to vinegar; vigorous fizzing means it's still good.

Common uses

Cookies and quick breadsButtermilk pancakes and biscuitsPretzel and bagel boiling waterBrowning onions fasterTenderizing meat (velveting)Cutting acidity in saucesCrisping roasted chickpeas and potatoes

Tips & pitfalls

It needs an acid (buttermilk, cocoa, honey) to leaven — don't swap with powder 1:1.
Use sparingly: about 1/4 tsp per cup of flour, or it tastes soapy.
A pinch added to simmering tomato sauce cuts excess acidity.
Add to pretzel-boiling water for a deep brown, chewy crust.