Does baking soda make bread soft?

* Baking soda is a leavening agent: It creates bubbles of carbon dioxide gas that expand and make bread rise.

* Rising makes bread light and airy: This is what contributes to a soft texture.

* However, the softness also comes from other factors:

* Gluten development: The protein in flour forms gluten, which gives structure to the bread. Properly developed gluten creates a chewy texture.

* Moisture content: The amount of water in the dough affects the softness. More moisture means a softer bread.

* Sugar and fat: These ingredients contribute to a softer texture, especially in sweeter breads.

Baking soda's role is to help create the airy texture that contributes to a soft bread, but it's not the sole factor. It's important to balance all the ingredients and techniques to achieve the desired softness in your bread.