How To Make Your Own Baking Soda

To keep a piece of toast tasting just as it should.

One day I was in my kitchen using the oven to make a cobbler. The time was very quiet–it was pretty late when I got home from work, and I was actually feeling pretty hungry. But I still had to finish the cobbler before work. So I was baking the cobbler out in the oven for just a little bit and then turning off the oven. When I heard the last clang of the lid opening I thought, “I can actually make this cobbler just like I like it. And now I never have to use the cobbler again!” It turns out that, if you’re in the same house (like we often are), all you need is a cup of baking soda and a microwave oven to do exactly what you see in this video.

To Make the Toughest Crackers This time, I used two different types of salt, but of course you could use just one, if you wanted to, or use just a teaspoon of baking soda for a super-strong batch (like I do). Also, as a bonus, it makes everything much better because you don’t have to use any other baking soda-based recipes for salt.

This video assumes you’ve read and understood everything in the previous two sections of this page. So if you’re just looking to make some breadcrumbs (the sort of thing I’ve been doing a lot lately), click on the link below to jump there. If you’re looking for some homemade baking soda for your favorite baking ingredients, click on the link below to jump there. Once you’re there, you’ll see that there’s a quick “How To” section, in which you can learn how to make everything at home.

To use Baking Soda for the Bread Crumbs:

For the salt, you’ll need:

1/2 cup baking soda

For the salt, you’ll need:

1 teaspoon salt, a pinch grated

For the salt, you’ll need:

1 cup water, divided

To make the breading, you’ll need:

1 tablespoon oil

1 teaspoon coarse sea salt

Biting into a breadcrumb: I want to take this time to remind everyone to please DO NOT eat the crusts off your baked goods. They are absolutely delicious, and you may never know. Baking things to get rid of crusts is one thing I really do not recommend. So be careful!

You’ll add the salt to a large bowl and start by adding 1/2 cup of water to it. Stir well, then slowly add 3/4 cup of coarse sea salt (we’re working with a lot of salt here in order to get a big chunk together). Stir until you have 2/3 of a cup of salt, then begin adding this with a spoon (or your hands, or whatever you can use at this point in the video). Do this in small, incremental amounts–just let your spoon run over the salt over and over until it is fully incorporated. Keep adding salt until you are almost to the cup of powder. In the meantime, you may add some oil (just a little bit) in small increments, swirling to coat all sides of the salt. You may even stir your oil into the salt in small increments, until all sides of the salt are coated with oil.

After the salt has all been added, your bowl is ready to be placed in the microwave and baked, so you can add the oil next.

You will use 1 Tsp. of oil in the microwave, swirling to coat all sides of the salt.

The whole purpose of microwaving is to heat your water to a liquid–not its own steam, but more properly, to turn your water into steam. You need to start heating your water before you can get any further. If you’re worried about burning the grains of salt, put them in the microwave as they dry and they won’t burn.