A dry chemical leavening agent that helps baked goods rise by producing carbon dioxide when reacting with acidic ingredients. This reaction causes dough or batter to expand, resulting in a light, soft, and airy texture.

Baking Soda is commonly used in recipes that contain natural acidic ingredients. If a recipe does not have sufficient acidity, Baking Powder is usually used instead, as it already contains both acid and base required for leavening.

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