* Buttermilk is acidic: Buttermilk has a pH of about 4.0-4.5, making it acidic. This is due to the lactic acid produced by bacteria during the fermentation process.
* Baking soda is basic: Baking soda (sodium bicarbonate) is alkaline, with a pH of about 8.3.
* Reaction creates carbon dioxide: When you combine baking soda and buttermilk, they react chemically. The acid in the buttermilk reacts with the baking soda, producing carbon dioxide gas (which is what makes cakes and pancakes rise).
* pH increases (becomes less acidic): As the reaction progresses, the acidic buttermilk is neutralized by the basic baking soda. This causes the pH of the mixture to increase, becoming less acidic.
In summary, adding baking soda to buttermilk will cause the pH to increase (become less acidic).
