I have recently run into a few recipes (one was a pound cake, one was red velvet cake and one was sweet potato biscuits) that in one step of the recipe instruct the preparer to neutralize an acid (sour cream/vinegar/buttermilk) with baking soda before adding it to the recipe. My thinking is that we want those bubbles. Do we not? The cake recipes have no other leavening agent, the biscuits have baking powder. Is this done to minimize rise? Any thoughts or insight would be greatly appreciated?