Acid in baking shapes how cakes, muffins, and biscuits rise, tenderize, and brown, especially when it works with baking soda. Buttermilk, yogurt, sour cream, vinegar, lemon juice, and natural cocoa each change texture and flavor in ways that make recipes more reliable.
Essential Concepts: Acid + baking soda = rise; acid also softens crumb, balances flavor, and affects color; too little or too much acid can weaken results.