Never neutralize baking soda with vinegar like that: the blogger named the main mistake and told how to do it correctly

Everyone loves homemade pastries, but not everyone knows how to make them properly. Modern housewives use baking powder to make the product fluffy and tender.

There are also many who use the old method, which also helps to avoid clogging of the dough. We are talking about neutralizing baking soda with vinegar. Food blogger Daria Ivanova shared on Instagram whether it's worth doing and which alternative is better.

Without an acidic environment, baking soda can also have its effect, but it will not be as pronounced. In addition, you may end up with a dish with a pronounced "soapy" flavor, and this will be the flavor of the soda itself. Therefore, most housewives prefer slaked soda.

First, put baking soda on a spoon, then pour vinegar over it. The resulting foam is mixed into the dough. And this is wrong. The task of slaked soda is to loosen the dough. But how can this work if the very process of leavening has already taken place on the spoon at the moment when vinegar was added to the soda.

After such manipulations, the dough will still rise and become fluffier. But this only happens because not all of the baking soda has been exposed to the vinegar and has had time to react on the spoon. For this method to really work, you need to mix the baking soda with the dry ingredients and the acid with the liquid ingredients. After that, the dry and wet ingredients should be mixed very quickly and put into the baking dish immediately. Only then will the baking soda work properly, make the dough fluffy, and never spoil the taste.