Sodium bicarbonate breads, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar. Baking soda may be used together with sourdough, which is acidic, making a lighter product with a less acidic taste. Heat can also by itself cause sodium bicarbonate to act as a raising agent in baking because of thermal decomposition, releasing carbon dioxide. When used this way on its own, without the presence of an acidic component (whether in the batter or by the use of a baking powder containing acid), only half
J. H. Hobbs, Brockunier and Company experiments were not successful. In the fall of the same year, William Leighton Sr. joined the firm as a partner, and continued the experiments with lime glass. Leighton came from a glass making family, and had worked at New England Glass Company. In 1864, Leighton had success. His major change in the formula for glass was using bicarbonate of soda instead of soda ash. His formula was similar to the long-lost soda-lime formula used many years earlier in Europe. The glass made using this formula had good enough quality that the company could compete in the high-end of the glassware