Use of Baking soda

[khattichic]

Re: Use of Baking soda

@nnabid

I think it’s for special foods like in cakes or pakoray and pink tea like you say (what’s the channay recipe I don’t know that one!)

Interesting thought though I’ve never thought about whether it’s harmful for you - I guess as it’s not used that much. On that note however, when making cakes would you suggest using self-raising flour whenever a recipe asks for plain + soda? Or does SR flour already have the soda pre-mixed in?

Since baking is in exact science, and the end result can vary greatly depending on the measurements of the ingredients, for cakes made from scratch, I would use SR flour.

Self-rising flour is flour that already includes a leavening agent; baking powder and salt added to it before packaging. These ingredients are evenly distributed throughout the flour, which give a nice lift to the baked goods every time one uses it. This is why recipes that call for self-rising flour do not call for addition of salt or leavening agents.

It’s also important to remember that baking powder (the leavening agent added to SR flour) and baking soda are two different things with different purposes.