Baking Soda in bread... I an looking for a sour taste so I added baking soda to my white Italian bread recipe, it tastes great but turned brown, why?

Many thanks HslfPint, for the quick reply, I shall try the vinegar next time! Do you know of a way to get a sour dough taste without using actual starters?? Stay Safe!! Dolly

Too acidity inhibits browning (aka oxidization). So adding baking not only adds some leavening (when it reacts with the acid), but allows for browning. Too much baking soda though can leave a bitter or soapy taste. If you want a more sour flavor to your bread, add a little vinegar or citric acid.