1 lb bag $3.05
Baking soda is an uncomplicated product responsible for some magical – and essential – reactions in the kitchen. Our aluminum-free baking soda starts out as sodium bicarbonate crystals, found naturally in the earth and extracted in a chemical-free process. For baking purposes, the alkaline soda has the job of interacting with acidic batter ingredients to unleash carbon dioxide. Without those little CO2 bubbles providing aeration, homemade cookies would have the consistency of hockey pucks and a thick slab of zucchini bread might just settle into the stomach like a mossy rock.
Leavening is only one of baking soda’s functions in the kitchen. To avoid khaki-colored asparagus, broccoli or green beans, chefs often add baking soda to the water before cooking green vegetables. The idea is to neutralize the acidity of cookpot water. Acidic water contains an abundance of hydrogen ions, which do a number on chlorophyll. Retaining more of their chlorophyll, cooked green veggies stay green. But moderation is the key. Only a pinch of baking soda should be added to the cookpot. Too much will strip the veggies of vitamins and over-soften them.
Softening is a good thing, however, when it comes to dried beans. The whole idea of soaking beans before cooking is to tenderize their cell walls, via the breakdown of internal sugars. The acidic water that flows from many taps can interfere with the sugar breakdown process, however. The solution is to increase the pH of the soaking water, with a pinch of baking soda. Baking soda will also ensure the softening of overly dry beans that have hardened their “skins” in storage.
Beyond the kitchen, baking soda is valued as a cleaning, deodorizing, skin-soothing, heartburn-calming and oral hygiene agent.
For the convenience of wholesale buyers, our baking soda is available in bulk, in 1-pound bags. We also carry baking powder