In 1791, French chemist Nicolas Leblanc produced sodium carbonate, also known as soda ash. In 1846, two American bakers, established the first factory in the United States to produce baking soda from sodium carbonate and carbon dioxide. Baking soda is the most common leavening agent used in baking. It produces carbon dioxide, which causes the dough to rise and expand as it bakes- this means that when you replace your regular yeast with baking powder or vinegar for example like pizza doughs without an active starter (no extra ingredients added), be prepared to end up with flat bread rather than fluffy ones!

We Celebrate Bicarbonate of Soda annually on December 30th, National Bicarbonate of Soda Day

We have been unable thus far to find the creator of this national day, but we will be sure to keep you posted.