Sodium bicarbonate (baking soda) is the baking world’s go-to chemical bubbling agent. It’s a crystalline alkaline powder which, once it’s combined with water, dissolves into sodium ions and bicarbonate ions, the latter of which react with acid to create carbon dioxide gas.
That’s all very straightforward, no? However the interesting thing about baking soda is that you can get reactions of different speeds depending on what sorts of acids you pair it with. Common kitchen acidsREAD ON