What to look for
Plain sodium bicarbonate is what recipes mean by baking soda. Buy a small package if you bake infrequently so it stays fresh.
Store it thoughtfully
Keep the baking supply sealed and separate from any open box used to absorb refrigerator odors. Protect it from humidity.
How to use it
Distribute it thoroughly through flour before mixing. It works with acids such as buttermilk, yogurt, natural cocoa, lemon juice, or molasses when the recipe is balanced for them.
When you need a substitute
Baking powder changes both strength and chemistry and cannot simply replace the same volume. Follow a formula written for the leavener you have.
A common pitfallExtra baking soda does not create extra lift; too much can make food soapy, yellow, coarse, or overly browned.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
