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A leavening agent which reacts when combined with an acid such as buttermilk, yogurt or molasses producing carbon dioxide bubbles which cause a dough to rise. If such a thing as ‘baking soda’ does not exist in your country, look for it at the chemist’s, where it’s usually known as sodium bicarbonate. To test baking soda for freshness: Add 1 teaspoon of baking soda to 1/2 cup of hot water. The soda will actively bubble if it is fresh.

How to prepare: Baking soda reacts immediately when wet, so it should always be added to dry ingredients first. Once the batter is wet it should be put in the oven immediately.