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Yes, just be careful with the baking temperatures and how dense you want the bread to be. Many white breads actually ask for warm milk instead of water.
The baking soda dissolves in the water
Bread exists because the nutrition in grain can be optimized by grinding, combining with oil, water, and other ingredients, and baking into bread.
Alcohol has a very low boiling point, compared to water, therefore it evaporates during the backing process. The wonderfull smell that is associated with bread baking is a mixture of evaporated alcohol, and ozone (another byproduct of bread baking).
Place a shallow pan of water in the oven while baking the bread. The water will evaporate to keep the moisture up.
Crack
not much.
you get baking soda in water, aka nothing. my mom drinks it when she feels sick i think
Spraying a mist of warm water on baking bread makes the crust more firm and crisp, often called crusty bread.
Baking powder is mostly made of baking soda as well as a weak acid and a weak base. Adding water to baking soda causes it's ingrediants to combine to produce carbon dioxide. When you mix baking soda into a recipe and then add anything with water in it, the carbon dioxide created forms bubbles of gas inside the mixture. This causes the bread or whatever you are making to become fluffy instead of turning into a tough chewy brick when it is baked.
A homogeneous solution is obtained.
it forms carbon dioxide