What is a common use for baking soda in baking?

Baking soda is commonly used as a leavening agent in baking due to its ability to produce carbon dioxide when it reacts with acidic ingredients. This reaction creates bubbles that cause dough and batter to rise, resulting in a lighter, airier texture in baked goods such as cakes, cookies, and breads. The leavening process is critical in achieving the desired consistency and volume in these products.

The role of baking soda is specifically tied to the presence of acidity. When an acidic substance like vinegar, buttermilk, or yogurt is included in a recipe, baking soda reacts with it, facilitating the release of gas. This can significantly help in achieving the necessary lift during baking.

While baking soda can interact with flavors, contribute to preservation indirectly due to its alkalinity, or thicken certain mixtures under specific conditions, its primary and most recognized role in baking is as a leavening agent. Therefore, recognizing its function is essential for understanding how to properly execute recipes and achieve the desired results in baking.