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Bicarbonate of soda (baking soda) needs an acid to activate its rising properties, such as buttermilk, lemon juice, or vinegar. Using only bicarb soda without an acid could result in a dense or flat baked good.

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1y ago

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Bicarbonate soda helps as a raising agent by releasing carbon dioxide gas when it interacts with an acid (such as vinegar or buttermilk) and heat. This gas creates bubbles in the batter or dough, causing it to rise and become light and fluffy.


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