During World War II, there was a shortage of cream of tartar and other baking products, so baking soda was introduced as an alternative. A fascinating video explores how people used to make breads and some takes a look at some of its ingredients. It goes on to explain what baking soda is chemically, and what it does inside breads and cakes. The narrator then discusses the difference between baking soda and baking powder.

Concepts

baking soda, cooking, aluminum, baking

Show More Show Less

Additional Tags

science

Show More Show Less

Instructional Ideas

• Video best fits in a unit on chemistry or the chemistry of baking

Classroom Considerations

• Due to the speed at which the narrator speaks, turning on closed captioning allows all learners to follow along
• Video is appropriate for middle and high schoolers

• This video is hosted on YouTube

Pros

• Turning on auto-translate in the settings allows learners to view the video, via closed captioning, in many different languages
• Pop-up windows are links to other related videos

Cons

• None

Common Core

RST.9-10.2