FERMENTATION: Potassium Carbonate vs Bicarbonate of Soda
While bicarbonate of soda (baking soda) can technically raise pH, it’s generally not used to increase pH during fermentation because adding it can introduce unwanted flavours and excessive carbon dioxide production, potentially disrupting the fermentation process and negatively impacting the final product, especially in applications like brewing where precise pH control is crucial.
Key reasons to avoid using bicarbonate of soda in fermentation:
Excess carbonation:
Baking soda readily releases carbon dioxide when combined with an acid, which can lead to excessive foaming and potential overflow in the fermentation vessel.
Flavour issues:
The sodium content in baking soda can impart a soapy or undesirable taste to the fermented product.
Difficult pH control:
Precisely adjusting pH with baking soda can be challenging, as adding too much can significantly alter the taste and fermentation dynamics. Alternatives for adjusting pH in fermentation:
Calcium carbonate (chalk):
Can be used to gently raise pH in some fermentation processes, depending on the desired application.
Acidic salts:
Depending on the fermentation, adding a small amount of an acidic salt can help lower pH if needed.
Specialized pH adjusting solutions:
Many commercial options are available specifically designed for fermentation with minimal flavour impact.
