![]() ![]() Even though carbon dioxide will continue to be produced in the oven (i.e. ![]() Do note that because baking soda reacts when mixed with an acid, it’s important to get the cake batter into the oven straight away. When it is neutralised, carbon dioxide is released faster which removes the soapy taste.Īcidic ingredients include: lemon juice, yoghurt, vinegar, honey, cocoa, brown sugar, applesauce, molasses, buttermilk (to name a few). This is because baking soda is a base and needs an acid to neutralise it. However: when baking soda is heated without an acid, carbon dioxide is released slowly which leaves a yucky soapy, metallic tasting cake. when it is mixed with an acidic ingredient.Baking soda is a ‘base’ (or alkaline) and makes carbon dioxide (the air which helps our baked goods rise) in two ways:
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