Ingredient hub

Baking Soda

Baking soda is 3-4 times stronger than baking powder. A measurement error here is fatal: too little means no rise; too much results in a terrible, soapy metallic taste. Being a fine powder prone to clumping, gram-level precision is your safety net.

Used in recipes that contain acidic ingredients. It also helps promote browning and a more tender texture.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Store in a cool, dry place. Keep the box sealed as it can absorb odors from your pantry or fridge.

Sources: CDC · FDA

FAQ

Why weigh such small amounts?

Because baking soda is potent. A teaspoon can weigh between 4g and 7g depending on how packed it is. That 3g difference is enough to ruin the taste of a batch of cookies.

All conversions for this ingredient

• Cup → g /en/convert/baking_soda/cup-to-grams/
• g → Cups /en/convert/baking_soda/grams-to-cups/
• Tbsp → g /en/convert/baking_soda/tbsp-to-grams/
• Tsp → g /en/convert/baking_soda/tsp-to-grams/
• mL → g /en/convert/baking_soda/ml-to-grams/
• oz → g /en/convert/baking_soda/oz-to-grams/