When honey is added to baking soda, the acid in the honey reacts with the baking soda to produce carbon dioxide gas. This gas causes baked goods to rise. The amount of baking soda that you need to use will depend on the amount of honey that you are using. A good rule of thumb is to use 1/4 teaspoon of baking soda for every 1/4 cup of honey.

Here is a more detailed explanation of the chemical reaction that takes place when honey is added to baking soda:

- The honey contains an acid, such as citric acid or malic acid.

- When the honey is added to the baking soda, the acid reacts with the sodium bicarbonate in the baking soda to form carbon dioxide gas.

- The carbon dioxide gas bubbles up and causes the baked goods to rise.

The amount of baking soda that you need to use will depend on the amount of acid in the honey. If you are using a honey that is high in acid, such as lemon honey or orange blossom honey, you will need to use less baking soda. If you are using a honey that is low in acid, such as clover honey or alfalfa honey, you will need to use more baking soda.

It is important to use the correct amount of baking soda, because too much baking soda can make the baked goods taste bitter or soapy. Too little baking soda will not cause the baked goods to rise properly.

If you are not sure how much baking soda to use, you can start with a small amount and then add more if necessary. You can also test the baking soda by adding a small amount to a cup of water. If the water fizzes, then the baking soda is still active and can be used in your recipe.