Why Baking Soda with Nothing Acid?

Baking soda needs some acid ingredient present for it to act as a leavening. There doesn't seem to be one. What is its function? Leave it out? Substitute baking powder?

MarkFreehold
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Almond Biscotti
Recipe question for: Almond Biscotti

2 Comments

HalfPint June 20, 2023
Baking soda does more than leavening: https://www.seriouseats.com/cookie-science-how-baking-soda-works

Under the subheading, Alkali makes all the difference: [baking soda] weakens gluten, keeping cookies tender, and even speeds the Maillard reaction so that deeper flavors and colors develop in a shorter amount of time.

The article is a good read and great info on why baking soda is used even when it is not a leavener.
 
Judith O. August 1, 2023
I have also discovered that it produces a crispier bicotti
 
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