Baking Soda

Sodium bicarbonate, an alkaline leavener that needs an acid to work. Mixed with something acidic like buttermilk, yogurt, molasses, or sourdough discard, it releases carbon dioxide right away and lifts the batter. It's roughly three to four times stronger than baking powder, so small measuring mistakes show up fast as a soapy or metallic taste.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• This is why discard pancakes work so well. The acid in your discard reacts with the soda and gives you lift on top of that sourdough flavor.
• Get soda batters into the oven or onto the griddle soon after mixing. The reaction starts the moment it gets wet.