Baking With Arm & Hammer Baking Soda - Tips and Substitutions

Baking With Arm & Hammer Baking Soda

Arm & Hammer baking soda, sometimes referred to as bicarbonate of soda, is a versatile ingredient that has long been a staple in both pantries and recipes. But what exactly is baking soda, and what makes Arm & Hammer a top choice for baking?

What is Baking Soda?

Baking soda, also known as sodium bicarbonate, is a chemical leavening agent. It produces carbon dioxide bubbles when mixed with an acid ingredient such as lemon juice, vinegar, buttermilk, yogurt, cocoa, and honey. These bubbles expand under oven temperatures, causing baked goods to rise.

In addition to making cakes, quick breads, pancakes, and other batters rise, baking soda is also used to neutralize acids in ingredients for enhanced browning and promote tenderness in cookies, biscuits, pretzels, and crackers.

Arm & Hammer History

Arm & Hammer baking soda first hit store shelves in 1846. The iconic Arm & Hammer logo, which features the muscular arm and hammer of Vulcan, the Roman god of fire and metalworking, was chosen to represent the strength and purity of the product.

Today, Arm & Hammer continues to be one of Americas most trusted brands. The orange box of baking soda can be found in most kitchens and its versatility as an ingredient has stood the test of time.

Using Arm & Hammer Baking Soda for Baking

From cakes to cookies, muffins to quick breads, and pancakes to pretzels, Arm & Hammer baking soda is the perfect leavening agent for all kinds of delicious baked goods. Heres everything you need to know about using it.

Substituting Baking Soda for Baking Powder

Baking powder and baking soda are often confused for one another. While both ingredients are chemical leaveners, they have some key differences.

Baking soda requires an acidic ingredient like lemon juice to activate it and cause rising. Meanwhile, baking powder already contains an acidic component as well as a drying agent usually made up of starch. With baking powder, no additional acidic ingredient is needed.

In a pinch, you can substitute baking soda for baking powder. Just use 1/4 teaspoon of baking soda for every 1 teaspoon of baking powder called for, and add 1/2 tablespoon of lemon juice or vinegar to activate it.

Baking Soda Chemical Reaction

As a chemical leavening agent, baking soda relies on a simple acid-alkaline reaction to release carbon dioxide bubbles. When baking soda, which has a pH of 9 making it alkaline, encounters an acidic wet ingredient like honey, buttermilk, lemon juice, or chocolate, the two interact to form carbon dioxide gas.

This release of gas gets trapped by the thick, viscous batter, causing air pockets. As the batter bakes, the trapped air pockets expand under heat, causing the baked good to inflate. Without this lift, baked goods would come out of the oven flat and dense.

Ideal Baked Goods for Baking Soda

The light and airy texture produced by baking soda makes it well-suited for cakes, muffins, pancakes, soda breads, and biscuits. It can also help cookies like gingerbread and shortbread achieve a pleasantly crumbly texture.

In comparison to yeast breads, baking soda breads are quicker to make. The carbon dioxide produced by baking soda leads to rapid rising without needing to wait for yeast to ferment.

Scones, pie crusts, and some crackers also benefit from a small amount of baking soda for enhanced browning through the Maillard reaction. Additionally, baking soda promotes spread in gingersnaps and other soft cookies.

How Much Baking Soda to Use

As a general rule of thumb, use 1/4 teaspoon of baking soda for every 1 cup of flour called for in baked goods recipes. For pancakes and quick breads, you can use 1/2 teaspoon baking soda per 1 cup of flour.

However, the exact amount can vary based on the acidity of additional ingredients. More baking soda is needed to react with acidic ingredients like natural cocoa, molasses, honey, lemon juice, yogurt, and buttermilk.

Too much baking soda can result in a soapy flavor and bitter metallic taste. Always start with less baking soda than you think you need. You can gradually add more in subsequent trials if needed.

Storing Baking Soda

An opened box of Arm & Hammer baking soda will stay fresh for up to 18 months when stored in a sealed container in a cool, dry place. Any longer and it can start to clump and lose potency.

Test old baking soda by adding some to a small amount of vinegar. It should fizz and bubble right away if still potent. Toss clumpy baking soda and buy a fresh box.

Arm & Hammer Baking Soda Tips and Tricks

Beyond baking, Arm & Hammer baking soda also has many other helpful household uses. Here are some top tips for getting the most out of that orange box:

Boosting Power

To give baking soda even more leavening power, combine it with cream of tartar. Use 2 parts cream of tartar to 1 part baking soda. This combination can be substituted for baking powder by also adding an acidic ingredient like lemon juice or vinegar.

Preventing Scorching

A small amount of baking soda helps prevent sugar burn when making caramel. Stir in 1/8 teaspoon baking soda per cup of sugar when cooking caramel on the stovetop.

Likewise, a tiny pinch of baking soda in syrups containing lots of sugar helps prevent scorching at high temperatures. From maple syrup to chocolate syrup and sweetened condensed milk, a pinch of baking soda is useful insurance.

Softening Boiled Frosting

A simple boiled milk or marshmallow frosting can take on an unpleasantly firm texture if boiled too long. Stirring in a small spoonful of baking soda softens the frosting to a spreadable consistency.

Boosting Browning

The alkalinity provided by baking soda enhances browning in recipes through the Maillard reaction. Add just a pinch to bread doughs, pie crusts, and cookies to promote a toasted golden brown color.

Frequently Asked Questions

Is baking soda the same as baking powder?

No, baking soda and baking powder are different chemical leaveners. Baking soda requires an acidic ingredient like lemon juice to activate it while baking powder already contains both alkaline and acidic components to cause rising.

What is the difference between baking soda and bicarbonate of soda?

Baking soda and bicarbonate of soda refer to the exact same ingredient. Both terms refer to the chemical compound sodium bicarbonate.

Can baking soda go bad?

Yes, baking soda can expire after 12-18 months, especially if not properly sealed. Old baking soda may not cause the proper chemical leavening reaction. Always do a test by adding a pinch of baking soda to vinegar - it should immediately fizz and bubble if still good.

How much baking soda do I substitute for baking powder?

Use 1/4 teaspoon of baking soda plus an acidic ingredient like lemon juice for every 1 teaspoon of baking powder called for in recipes.

The Takeaway on Arm & Hammer Baking Soda

With its orange box and iconic logo, Arm & Hammer baking soda has been a baking staple for almost 200 years. It makes light and fluffy cakes, quick breads, pancakes, and more through its acid-alkaline chemical reaction that releases carbon dioxide to leaven batters.

Beyond baking, Arm & Hammer baking soda also tackles odors, cleans cookware and surfaces, deodorizes carpets and upholstery, extinguishes grease fires, and can even be used for personal hygiene and oral care.

Keep plenty of boxes of Arm & Hammer baking soda stocked for all kinds of recipes and tasks. When it comes to versatility and reliability, nothing beats the orange box!

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.