Is pure baking soda good for baking?

Here's why:

* Baking soda is a leavening agent that needs an acidic ingredient to activate. It reacts with acid to produce carbon dioxide bubbles that make baked goods rise. Without an acid, baking soda will not activate and your baked goods will be flat and dense.

* Baking soda has a distinct, slightly salty taste. While a small amount may be masked by other flavors, using too much baking soda will result in a noticeable unpleasant taste in your baked goods.

What to use instead:

* Baking powder is a combination of baking soda, an acid (like cream of tartar), and a drying agent. It is a complete leavening agent that doesn't require additional acid to activate.

* Use baking soda in combination with an acidic ingredient like buttermilk, yogurt, lemon juice, or honey. This will activate the baking soda and produce the desired rise in your baked goods.

Always refer to your recipe for specific instructions on how much baking soda or baking powder to use.