Flavor Profile
Baking soda is largely neutral in small amounts, though it carries a slightly alkaline, faintly bitter edge on its own. In properly balanced recipes, its presence isn’t meant to be tasted—it works quietly in the background, with its impact showing up in structure rather than flavor.
When used in excess or without enough acidity to react against, that neutrality breaks down. The result can be a lingering bitterness with a distinct, almost soapy or metallic aftertaste that sits on the palate. It’s a reminder that baking soda isn’t a forgiving ingredient—its effectiveness depends entirely on balance.
BITTER
