How to properly extinguish baking soda: almost everyone makes mistakes

Housewives often use baking soda not only for cleaning stubborn stains and eliminating unpleasant odors but also in cooking to make the dough airy and fluffy.

However, achieving the right chemical reaction for successful baking can be tricky. OBOZREVATEL offers some tips to help you with this.

While many housewives extinguish baking soda with vinegar in a glass or spoon and immediately add it to the dough, this may not lead to the desired results. The violent reaction you observe is the release of carbon dioxide, but it might not effectively leave the dough since this process occurs in the container.

To ensure your pastries turn out light and fluffy, follow these tips:

Add baking soda to the dry ingredients of the dough, such as sugar, flour, and spices. Mix vinegar with liquid ingredients like eggs, kefir, milk, or sour cream in separate containers. Combine these mixtures and thoroughly mix again. The reaction will take place within the dough itself, and the released carbon dioxide will contribute to its puffiness.

If the recipe already includes acidic ingredients like sour cream or lemon juice, the reaction will occur between baking soda and these ingredients, and additional vinegar might not be necessary.

Another method is to add baking soda to the dough before introducing flour. Extinguish the mixture with vinegar and then add the flour.

By following these steps, you can enhance the leavening effect of baking soda and achieve better results in your baking.

Earlier, OBOZREVATEL published a recipe for bagels with poppy seeds, which you can make in 30 minutes.

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