I have been leery of using baking soda for the I also use beersmith to calculate my recipes and mineral additions. <snip> It could be worse I could have very hard water.
I do have water that has hardness (Ca and Mg) and a lot of alkalinity (HCO3). The Residual Alkalintiy is what you want to target for the beer you are making.
Baking soda will raise the pH, and is sometimes better than Chalk. Chalk is CaCO3, so the Ca takes the pH down a step, while the CO3 takes it up a couple of steps. Baking soda is NaHCO3, so it just raises the pH, and if your water is low in Na, no problem. No reason to fear Baking Soda.
A good ph meter is a great tool to have. You should also know that the pH at room temp is not as low as at mash temp, by about 0.3.