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BAKING SODA
Baking soda is a leavening agent that helps baked goods "rise." The leavening occurs when the baking soda interacts with some kind of acid. You'll notice that all recipes using baking soda for leavening have some sort of acid, such as lemon juice, vinegar, or buttermilk.
Points to Remember
The chemical reaction that turns baking soda into a leavening agent occurs very quickly after mixing with an acidic ingredient. So if you make a batter and allow it to sit too long before baking, the item may never rise. Overmixing your dough can cause the same problem.
Storing
When you want to keep refrigerator odors under control, put a box of baking soda in the fridge. Think about it--baking soda does the exact same thing in your cupboard if left in the box.
For best results, store baking soda in an airtight container. If you take it out of the box to put in an airtight container, be sure to mark the expiration date somewhere on the container as a reminder.
Substitutions
Unfortunately, there is no substitute for baking soda.
Effectiveness
Even though baking soda comes with an expiration date, sometimes you just aren't sure how long it's been sitting around opened. To test its effectiveness, pour a small amount of vinegar or lemon juice into a cup and add a spoonful of baking soda. If a fizzing action occurs, the baking soda is still "active" and good for use in baking.
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