Omega Bicarbonated Soda: baking soda for cakes, cookies, pakora batter and softening chickpeas. Single 1 kg pack.
Bicarbonate of soda, also called baking soda or sodium bicarbonate, is a leavening agent: when it reacts with an acid such as yoghurt, buttermilk or lemon juice, or is heated, it releases carbon dioxide, which expands batters and gives cakes, quick breads and soda bread their texture. Bakers use it in cookies, banana bread, pancakes, scones and soda bread, and cooks add a pinch to pakora batter, bhature and dhokla for lightness. Use it carefully: without enough acid it can leave a bitter, soapy taste and a yellow colour, so measure with level spoons. Moisture makes it clump and lose strength, so keep the pack tightly closed in a dry cupboard and replace stock that no longer fizzes when mixed with vinegar. It is also used in fried batters for a lighter, crisper finish.
