It seems like there are a few here who are into the chemistry side of
what is in a starter, and it occurred to me to wonder...

Just what is happening when you add baking soda to a sourdough
batter? My pancake recipe calls for adding a bit of baking soda just
before cooking, and I get an instant froth that about fills the bowl.

What's reacting with what in there?

Just curious,
Stacey