Alkaline describes something with a pH above 7, meaning it is the opposite of acidic. In baking, alkaline ingredients such as baking soda can raise a batter’s pH and change browning, flavor, texture, and how other ingredients react. Compared with acidic ingredients and foods, naturally alkaline ones are relatively uncommon in baking. But you’ll see me use one alkaline ingredient pretty frequently because it’s one of my favorites to bake with: black cocoa powder!

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