What happens when you bake baking soda?

Nothing really, it just gets all the moisture out of it. Is this for 2 part? If so I always baked it longer than the directions and it seemed to dissolve better.
 
Baking it drives out the extra co2, so instead of being sodium bicarbonate, it's sodium carbonate. It also has the affect of slightly raising the pH where unbaked baking soda, because of the extra co2, will slightly lower the pH.
 
Yep, that is why you put baking soda into cakes and stuff. The CO2 that escapes the baking soda is what makes the cake rise and nice and fluffy.
 
Self rising flour just has the baking soda already added :p

As for yeast, they make way more co2 than baking soda. Plus the way they degrade sugars adds flavor.
 
Back
Top