Baking Soda Substitute: Why pH Matters More Than Rise
The swap is really a pH decision When a recipe runs out of baking soda, the instinct is to think in terms of lift. Yet the common standard swap ratio only works because baking powder can supply gas. It cannot recreate the alkalinity that baking soda adds to batter. That small chemical difference changes color, flavor, spread, and tenderness before the oven’s heat matters. Baking powder can replace the gas, but not the pH shift. ...