* Sodium Bicarbonate.
* Creates Carbon Dioxide in baked goods.
* Makes baked goods spread during baking.
* Use with Acidic ingredients (butter milk, lemon, juice, etc.)
* Sodium Bicarbonate + Cream of Tarter.
* Creates Carbon dioxide in baked goods.
* Makes baked goods puff during baking.
* Use with non - acidic ingredients (regular milk, flour, etc.).