Baking soda, a chemical leavening agent, reacts with acidic ingredients in bread recipes to produce carbon dioxide gas, which helps the dough rise and creates a lighter texture in the finished bread.
THE Information Source for Bakers & Sugar Artists
Baking soda, a chemical leavening agent, reacts with acidic ingredients in bread recipes to produce carbon dioxide gas, which helps the dough rise and creates a lighter texture in the finished bread.