In baking the dry ingredients are: the flour, sugar, baking powder etc.
The wet ingredients are: the milk or water, eggs, oil or butter etc. The wet ingredients can also be called the liquid.
Well baking soda is a solution so when it goes in a liquid there is no way to get it back out but baking soda is a little diffrent than any other solution. I'm not a genuis on these things but try to put baking soda in a liquid than evaporating the liquid and see if that works.Or put baking soda in a liquid and frezzing it.
yes
Liquid
No; the baking soda needs to be blended evenly with the dry ingredients before the liquid ingredients are added, before baking.
Baking soda dissolves in liquid. Baking soda would sink if sealed in a water-tight package.
It is a solid.
At standard temperature and pressure it is a solid- baking soda.
sugar, salt, baking soda
4 liquid ingredients used in baking are water, milk,oil,and cream.
because if the liquid is thick you will need a mixer
Baking powder is a single-acting leavening agent that reacts once it is mixed with liquid. Double-acting baking powder reacts twice, once when mixed with liquid and again when exposed to heat, providing a more consistent rise in baked goods.
Baking soda is a powder. When dissolved in water, it forms a clear liquid with no crystals present.