Bicarb Baking Soda, also known as sodium bicarbonate, is widely used in baking. This is because it has leavening properties, meaning it causes dough to rise by producing carbon dioxide.
Baking soda is pure sodium bicarbonate, and needs to be paired with an acidic ingredient like honey, chocolate, or yogurt.
Like baking powder, it’s a leavening agent. Use too much, and you’ll have a soapy, coarse cake.