Bicarbonate of soda
An alkaline raising agent that helps doughs and biscuits expand, brown and become lighter when combined with mildly acidic ingredients.
What it offers and why to use it
Its role may be aromatic or functional; incorrect quantities affect texture and the final result.
From shopping to cooking
Choose
Check that you are buying the type of bicarbonate of soda specified in the recipe. Check the date and label and ensure the packaging is dry and tightly closed.
Store
Store as directed on the label, protected from moisture and odours. Raising agents and flavourings lose strength over time.
Prepare
Weigh precisely and follow the stated order, temperature and method of incorporation. Do not swap raising agents without adapting the recipe.
How to make the most of it
Good pairings
Used with flour, eggs, dairy products, sugar, chocolate, fruit and nuts.
How to substitute it
Replacing bicarbonate of soda depends on its chemical or structural role. Check a suitable conversion before making a substitution.
Recipes with bicarbonate of soda
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