Baking Soda creates no bubbles

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I have made the sourdough pancakes and english muffins before.  Now you have to add baking soda to the final sponge, and it says that it will bubble...now I have a sourdough starter that has successfully made sourdough before, but I get no bubbles when I add the baking soda....why?

When I have done this it didn't just bubble; it practically exploded, the starter tripled in volume in about 5 seconds.

I would guess your starter is not very acidic.

How old is your baking soda? 

"Test soda for freshness:

Pour a few drops of vinegar or lemon juice over ½ teaspoon baking soda. If fresh, it bubbles vigorously."

I'm not a sourdough expert by any means, as so far I have not been diligent in maintaining a starter. This suggestion assumes your are using the discard to make the pancakes/waffles, after feeding your starter.

If your soda prooves to be fresh, and still does not make your starter(discard) bubble, you might try adding a small amount(?) of vinegar or lemon juice stirred into the discard before adding the baking soda.

So, I tested my Baking Soda and it bubbled pretty good when I applied some lemon juice.  I also read the link by flournwater and it said that BS has an indefinite shelf life if kept in agreeable conditions.

I guess what is the harm in not having an acidic starter?

How do I know that the acid level is correct once I add some vinegar or lemon juice?

My starter works great just doesn't bubble with BS.

When it bubbles....LOL!

Just kidding. Just trying to help with this science diploma I bought at the dollar store. I wasn't going to offer any more advice until I read Al's post below. I imagine it makes you want those pancakes even more now.

It shouldn't take to much to get it acidified enough. Maybe try 1 to 2 teaspoons lemon juice. I don't know which would be better, taste wise; lemon juice or vinegar. Matter of taste, I guess. Looks like lemon juice(bottled) is about twice as acidic as vinegar.

Again, just trying to help. Totally off the top my head. Good luck.

One last suggestin: Baking powder, which is baking soda with it's own acid supply, built in.

Buttermilk(acidic)!

But I am not sure how to test the acid level of a starter.  Most of the time I just count on what I see and smell.  That one time my started didn't work (still not sure why) it smelled like... just flour and water, not sourdough. 

When I make SD pancakes I always mix everything together except the baking soda.  Once the batter looks nice and smooth I stir in the baking soda and watch it rise.  It's a sight that I will never get tired of LOL.  When the bubbles are happy and active I use the batter immediately.  I don't add anything else after baking soda so my pancakes/waffles stay light and fluffy. 

Al

Yeah, mine doesn't do that.  They are kinda flat pancakes, but yummy.  They are great for making pigs-in-blankets.  I am disturbed my starter isn't where it needs to be, since I thought it was...so I will keep working on figuring out the solution.  My starter does smell yeasty and bubbles and rises bread.

Thanks. Missy

So, I added 1/2 tsp cider vinegar to my starter, after I split it this morning.  I didn't want to possibly ruin the entire starter.  So, I will see how it turns out.  Last night from my starter I started 3 loaves, one chocolate sourdough and 2 regular sourdough, so we will see how they turn out, more to come.

MW