Ingredients: Baking Soda
Baking soda is a dry leavening agent (used to incorporate air or cause rising, usually in bread and baked goods) that is naturally alkaline. It is activated when combined with an acidic ingredient.
Nicolas Leblanc, a French chemist, discovered baking soda in the 1790s; it was not produced at an industrial level until the 1860s.
Baking soda is used worldwide for baking and cleaning.
Baking soda contains antibacterial properties. Producers make approximately two million tons of baking soda each year.
“The Science of Baking Soda.” By Alice Graves and Kate Qualmann (2018)