It starts to react when moisture is added
No; the baking soda needs to be blended evenly with the dry ingredients before the liquid ingredients are added, before baking.
Mixing baking soda with dry ingredients helps distribute it evenly throughout the batter, ensuring uniform leavening. This prevents pockets of baking soda in the final product, which can lead to uneven rising and an unpleasant taste in the finished baked goods. Additionally, combining baking soda with an acidic ingredient in the batter activates its leavening properties, resulting in a lighter and fluffier texture.
Anne's Pretzels ingredients are water, dry yeast, brown sugar, salt, flour and baking soda. These ingredients are mixed together in specific amounts and baked in an oven.
Some examples of dry ingredients include flour, sugar, baking soda, salt, and cocoa powder. These ingredients are typically used in baking recipes to provide structure, flavor, and texture to baked goods.
The concentration increases. Eventually, all of the water will evaporate leaving dry baking soda behind.
I know it sounds weird to mix all your dry ingredients up but if you are mixing dry and wet ingredients together this is a good thing. Eg. when you have your baking soda and salt, they are 2 different things. If you don't mix them together you get big chunks of just salt and just baking soda some places in whatever your making.
Wet ingredients are those such as milk, eggs, yogurt, or other "wet" items in a recipe. Similar to soft. Dry ingredients are like flour, sugar, baking soda, etc.
When using baking soda in baking recipes, you can effectively incorporate salt by mixing it with the dry ingredients before adding any liquids. This helps evenly distribute the salt throughout the batter, enhancing the overall flavor of your baked goods.
baking soda
Sifting helps to break up clumps and aerate dry ingredients, ensuring even distribution of leavening agents like baking powder or baking soda. It also helps to remove any lumps or foreign particles from the dry ingredients, resulting in a smoother and lighter texture in baked goods.
In baking recipes, the dry ingredients are flour, baking powder, baking soda, spices, salt, cocoa (if it's used) and anything else that doesn't have moisture in it. Wet ingredients are fat, eggs, vanilla, milk, buttermilk and anything else that has moisture. Sugar is usually catagorized with the wet ingredients because it dissolves. The other dry ingredients (other than salt) don't dissolve but form a suspension.
No, baking soda is pure sodium bicarbonate, which reacts with acids in other ingredients of a recipe to create CO2 bubbles an lighten the mixture. Baking powder contains sodium bicarbonate and produces CO2 in the same way, but it contains the acid mixed in with it already. Both baking powder and baking soda (which is called bicarbonate of soda in the uk) are used to do the same thing leaven, or lighten up, a recipe. But they are not the same thing.