How to add baking soda to the dough: it will turn out fluffy and will not fall off
Baking soda is one of the most popular leavening agents in baking. It helps to make the dough light, soft, and airy. But if you add baking soda incorrectly, you can ruin the whole dish - the pastry can become hard, with an unpleasant aftertaste, or not rise at all.
The FoodOboz editorial team will help you make the perfect fluffy dough that won't fall off during baking. To avoid failure, you need to know a few important nuances.
How to add baking soda to dough correctly
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How to add baking soda to make the dough fluffy
Follow the dosage. Many housewives think that the more baking soda you add, the better the baked goods will be. But this is a mistake. Excessive baking soda can spoil the taste of the dough, giving it a bitter or soapy flavor. Therefore, always add as much baking soda as specified in the recipe - this is the main rule of successful baking.
Observe the proportions
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Mix the baking soda with the flour if you are using dairy products. If the recipe contains kefir, sour cream, lemon juice, or berry puree, do not add the baking soda separately. The fact is that it begins to react with the acid immediately after being added, and will no longer work as a leavening agent during baking. It's better to mix the baking soda with flour and then add it to the dough - this way, the reaction will occur gradually and the pastries will be fluffy.
When to mix baking soda with flour
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Add the baking soda at the end of the kneading process. To ensure that the dough rises well and does not settle in the oven, it is important to add the baking soda at the last minute. If you add it at the beginning, the reaction will start before baking, and the dough may not rise as desired. It's best to mix the baking soda with flour or other dry ingredients and then gently stir it into the dough before baking.
When to add baking soda
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Bake the dough immediately after preparation. The baking soda dough should not be left to rest - it should be put into the oven immediately. If the dough stands for a long time, the baking soda loses its properties, and the pastries turn out dense and heavy. So, as soon as you knead it, bake it right away.
The dough must be baked immediately
Source: freepik.com
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