Only one more day for our Jessie Steele Cupcake Apron give-a-way! Click here for details. I have heard chef, after chef say the only time they measure is when they are baking. Why do you think that is? Well, baking is all about chemical reactions! Exciting I know, but most of us have no idea what is going on behind the scenes, or if you cookie is not looking right, how you can fix it. Well, here starts our 101 posts-- baking soda! (These are meant to be short and sweet, we want to know more, but don't have all day!)
1. Baking soda is a leavening agent which reacts when combined with an acid such as buttermilk, yogurt or molasses (it tries to neutralize them, thats why you have a box in your fridge) producing carbon dioxide bubbles which cause a dough to rise. (Wahoo!)
2. Baking soda reacts immediately when wet, so it should always be added to dry ingredients first. (Oh, that's why we shouldn't just throw everything into the mixer!)
3. Once the batter is wet is should be put in the oven immediately. (That makes sense we want to take advantage of the chemical reaction time.)
Baking soda can go "bad", just not work as well-- to check your baking soda for freshness: Add 1 t of baking soda to 1/2 cup of hot water. The soda will actively bubble if it's fresh.
Click here to get $.50 off coupon for two boxes of baking soda, just incase yours didn't pass the test! (Coupon even works on the fridge fresh ones!)