I usually added baking soda slaked with vinegar to baked goods. After I read that this is not correct and all ingredients must be mixed correctly, liquid with liquid, and dry with dry. After that, I started using baking powder for dough. And indeed, the baked goods became softer.

It’s a little unclear what to replace - soda, vinegar, or both? Replacing baking soda with baking powder or baking powder will not do anything, because... soda is included in their composition. It is better to use beer, mineral water or yeast. You can not use vinegar, but quench the soda in any fermented milk product (which is probably included in the composition!), the acid contained there will successfully replace vinegar. And if you are not satisfied with either one, look for a new recipe!

You can try replacing it with highly carbonated water, which is sold in any store.

You can buy baking powder (baking powder) in the supermarket; by the way, it costs a penny and is an excellent substitute for slaked soda with vinegar.

You can also replace it with vodka, yes yes, don’t laugh, that’s right, a little more than a teaspoon and everything is fine!

As a substitute for baking soda slaked with vinegar, you can use baking powder. It can be purchased at any store (where there is a spice department). It should be remembered that there is practically no point in the very procedure of extinguishing soda with vinegar. In cooking, soda is mixed with flour and the soda performs its leavening function at the time of baking.

Before answering the question: How to replace slaked soda with vinegar, you need to find out: What is soda used for and why is slaked soda with vinegar used?

If baking soda and soda slaked with vinegar are used to produce soft baked goods, then you need to figure out how the dough is loosened. And loosening of the dough occurs due to the release of carbon dioxide NaHCO3 + H+ --> CO2 + H2O (where H+ is a proton). The proton is obtained from acids that are present in sour cream, yogurt or kefir. Now, I think, it becomes clear that if we quench soda with acetic acid, then carbon dioxide comes out before reaching the dough. And hence the conclusion: it makes no sense to extinguish soda with vinegar.

What happens if we add baking soda without vinegar? The soda in the dough will react during baking, carbon dioxide will be released and gas bubbles will loosen the dough.

Therefore, there is no point in using baking soda slaked with vinegar for baking. And slaked soda with vinegar should be replaced with baking soda or baking soda. And you only need to add soda with flour. First, mix all the liquids. And then add flour and soda. Otherwise, the soda will react with the acid before baking and the release of carbon dioxide during baking will not occur, the dough will not loosen, and the baked goods will be dense and hard.

Baking powder for the dough

• You can replace soda slaked with vinegar with a special baking powder for dough, but this is like changing an awl for soap, because, as far as I know, the baking powder contains the same well-known soda that you are trying to replace.

  Vinegar can be replaced with citric acid, lemon juice, and leave the baking soda; if you want to replace both, you can use baking powder. My mother also bakes cookies with lemonade or mineral water instead of soda, but I don’t know if this is suitable for other types of baking.

  Soda slaked with vinegar can be replaced with soda slaked with citric acid. Personally, I have never extinguished it with vinegar. In general, I handle vinegar carefully, fearing burns. But citric acid is safe. Pour a little citric acid into a tablespoon, dilute it with water, and then add soda to this spoon.

  But I recently found out that instead of soda you can use baking powder, which is sold in small bags in the store.

  Some people extinguish soda with vinegar or lemon juice, which in general is not critical and does not make much difference, because... approximately the same quenching reaction occurs.

  If you don’t have the above ingredients on hand, you can use mineral water and even vodka.

  I usually use store-bought baking powder, but in one recipe I always use baking soda exclusively. This is manna: here semolina is poured with kefir for 3 hours, and then soda is added. She reacts with the acid of kefir instead of vinegar. Mannik always turns out quite lush.

When reading a new baking recipe, first of all they pay attention to the composition of the ingredients and what makes the dough fluffy. Most recipes for this use soda, slaked with vinegar, yeast or baking powder. Using yeast requires time and serious skill, baking powder is not always available in kitchen supplies, and baking soda is always available. You just need to handle it correctly. The text of the recipe usually indicates soda, but it is the slaked product that is meant.

How do you get slaked soda?

Soda slaked with vinegar

Unlike regular crystalline soda, sold in packaged form, slaked soda is obtained directly during dough preparation by mixing the substance with acidic or liquid foods and mixtures. As a result of extinguishing, the appearance of bubbles on the surface of the container is visually observed, accompanied by hissing sounds. This is what the chemical reaction to form carbon dioxide looks like.

Why do you extinguish soda?

There are opposing opinions on how to make soda slaked with vinegar, and whether it should be done at all. Scientists who pay attention primarily to the validity of the chemical process believe that during the quenching process all carbon dioxide is released into the air and does not bring any benefit to the test. Cooks regularly encounter the fact that soda does not want to dissolve on its own and then appears in chunks in the finished dough. Therefore, they take the opposite point of view and insist on including slaked soda in recipes.

In practice, the following processes occur.

1. Chemists have proven that to completely extinguish one teaspoon of soda, you need 16 of the same tablespoons of vinegar with a concentration of 9%, which is used in cooking.

3. Usually equal amounts of acetic acid and soda are mixed, that is, only partial dissolution of the substance occurs, and the rest remains incompletely quenched. This amount of vinegar is enough to pre-moisten and soften the soda, creating the most favorable conditions for its further quenching in the dough upon contact with other acid-containing products.

Alternative ways to extinguish soda

It is not necessary to use food vinegar for extinguishing. Lemon juice or citric acid, kefir or other acidic products will be successful substitutes. As a last resort, if the dough already contains acid, ordinary soda, slaked, for example, with boiling water, will do. In this case, the cook is protected from pieces of soda in the finished baked goods, and the required amount of carbon dioxide is formed as a result of kneading the dough.

There is no single exact recipe for extinguishing soda; each housewife empirically selects the most successful combination, from her point of view. But under no circumstances should you use quicklime soda if there is no acid in any form in the dough.

Ingredients:

• Wheat flour
• Table vinegar 9%

Why put out the soda

When we prepare baked goods, pancakes and pancakes, we try to achieve maximum fluffiness, tenderness and airiness of the finished product. This is achieved in different ways: by adding yeast, baking powder, soda.

Baking soda is a good leavening agent, but you need to work with it correctly. Soda always loosens any product in 2 stages: the first time a chemical reaction occurs, releasing gas bubbles when the soda comes into contact with an acidic environment. In the second stage, the soda continues to loosen the products as they heat up during baking.

Most housewives are accustomed to extinguishing soda with vinegar or lemon juice before the moment when soda is added to the dough (in a spoon or glass). In this case, a violent reaction occurs, releasing carbon dioxide, but this carbon dioxide does not loosen anything at all, since the entire process takes place in a spoon. In this case, the first stage of loosening the dough has already been lost, and you have neutralized with acid a certain amount of soda intended in the recipe for loosening the products.

Then the dough will be loosened by the soda remaining after the reaction only at the second stage, when carbon dioxide will be released from it during the heating process. With the right approach, you should ensure that the first stage of the release of gas bubbles and leavening also occurs in the dough.

To do this, mix soda with the dry ingredients of the dough, and acid with the liquid ingredients, and then combine them just before baking in the dough. Also take into account this point: if the dough contains sufficient amounts of acidic products: sour cream, buttermilk, yogurt, lemon juice, then there is no need to add additional vinegar to the liquid components of the dough. The soda in this dough will be extinguished perfectly even without vinegar, and the product will turn out fluffy and airy.

How to properly extinguish soda step by step instructions with photos:

Step 2

Don't do this!!! Do not quench the baking soda with vinegar until it is added to the dough. This carbon dioxide release reaction must occur in the dough itself, not in the air above the dough.

Step 3

As an acidic medium that will extinguish soda, you can use vinegar, citric acid, sour cream, yogurt, buttermilk, and yogurt. It doesn't matter what you use as an acidic medium, it is important that the soda slaking occurs in the dough.

Step 5

Combine vinegar (citric acid) with the liquid components of the dough. And if the dough contains sour cream, yogurt, buttermilk, then there is no need to additionally add vinegar or citric acid to the dough.

Step 6

Before baking, combine dry and wet ingredients and begin baking immediately. Thanks to this, your products will turn out more fluffy, since you use two stages of releasing gas bubbles to loosen the dough: when combining soda with acid and when heating the soda during the baking process.

To make yeast-free baked goods tender and fluffy, cooks use slaked soda in the recipe, which is an analogue of regular baking powder. When interacting with the dough, this chemical compound releases carbon dioxide, due to which the finished product acquires the necessary porous structure. For those who do not know how to extinguish soda with vinegar, our article will help, which describes the main subtleties of using such a component.

To prepare crumbly shortcrust pastry, pizza, as well as various puff pastries, cooks use exclusively yeast-free dough. If mixed incorrectly without adding baking powder, the finished dish may turn out “squat” and tasteless.

The carbon dioxide produced when the dough combines with the yeast thins out the dense texture of baked goods, making them fluffier. To achieve a similar result in a yeast-free recipe, you need to add slaked soda, which acts like yeast or baking powder.

When combined with vinegar, soda releases very small gas bubbles. Thanks to this interaction, the housewife receives airy, porous baked goods with incredible taste.

Theoretically, soda, even without a quenching reaction, can give the dough the necessary porosity, but when added undiluted, it causes an unpleasant taste in the finished dish. This is because without an acidic environment, even at high temperatures, the reaction does not occur completely, and the released carbon dioxide is not enough to give the baked goods the necessary looseness.

What kind of vinegar is needed to extinguish soda?

Novice cooks quite often wonder what kind of vinegar to quench soda so that the finished baked goods turn out tender and crumbly. Experienced chefs advise using any vinegar to loosen the dough.

For cooking, it is recommended to choose not only a table product, but also an apple or wine product. The main purpose of the component is to impart sufficient acidity to the environment, at which a full-fledged chemical reaction will occur with the formation of tiny gas bubbles.

In addition to vinegar, the following is also used:

• boiling water;
• lemon juice or acid;
• dairy products.

How to properly extinguish soda with vinegar: step-by-step instructions

If the dough is prepared using kefir or sour cream, it is not at all necessary to quench the soda powder using essence. It is enough to add just a little soda so that a full reaction occurs during the interaction of the powder with the alkaline medium.

Note to the housewife: use the amount of powder specified in the recipe to prepare the dish. Otherwise, a lack or excessive amount of a component in an alkaline environment may not provide the desired loosening effect.

Still don't know how to quench baking soda with vinegar? Follow the instructions below and delight your household with tender, melt-in-your-mouth baked goods.

The most effective way:

1. Combine all liquid ingredients for kneading dough in a container.
2. Next, add a pinch of soda to the mixture, then pour in a couple of drops of vinegar essence. Gently mix all ingredients until smooth.
3. After the quenching reaction occurs, add the remaining flour and mix the resulting mass thoroughly again.

Classic method:

1. Combine the dry products included in the recipe with the powder.
2. Separately, whisk all the liquid ingredients, then pour a couple of drops of vinegar into the mixture.
3. Next, mix the dry ingredients with the resulting liquid mass. As a result, during the process of kneading the dough, carbon dioxide is formed, giving the mass the necessary porous texture.

Ineffective way:

Soda powder is separately diluted with vinegar, and then the foaming mixture is poured into the dough. This method is considered less effective, since the bulk of the carbon dioxide formed evaporates during the mixing stage.

Housewives often add products “by eye”. Gas bubbles form much later when the lye reacts with sodium bicarbonate under high temperature.
If the recipe does not indicate the required number of components, then use soda powder and acetic acid in proportions of 2:1.

Is it possible and how to extinguish soda with apple, 70 percent, balsamic vinegar?

For preparation, it is recommended to choose apple cider vinegar or 9 percent vinegar. But often housewives can only find 70 percent essence in their homes, which is highly concentrated and, in the wrong dosage, can cause harm to the human body.

To avoid negative consequences, before using vinegar, its concentration must be reduced with water (combine 1 teaspoon of vinegar and 7 teaspoons of water).
As for balsamic vinegar, culinary experts do not recommend using the product to slake soda.

When exposed to high temperatures, the essence loses its taste, so it is best to use this vinegar in its pure form for dressing various salads. Each housewife decides for herself whether it is worth adding balsamic to baked goods in order to give it the necessary fluffiness. For 4 tsp. vinegar used 1 tsp. soda

What to do if there is no vinegar at home

A full chemical reaction will occur only if an alkaline environment is created, which promotes the formation of tiny bubbles. In addition to vinegar, freshly squeezed lemon juice or regular citric acid will also work. For 250 g of flour use 1 tsp. soda and 9 tsp. acids. Lately, cooks have been using boiling water and baking soda.

If the recipe of the dish calls for the addition of fermented milk products, then instead of vinegar, add yogurt, kefir, sour cream or yogurt to the dough. In some cases, citrus fruit juice or regular honey is used.

Everyone loves homemade cakes, pies and pancakes. The aroma of baking gives coziness to the home and creates a unique atmosphere when representatives of two or three generations gather around a common table. Therefore, every housewife, even those who prefer to spend a minimum of time preparing dinners, periodically pampers their household with pancakes or homemade cookies. The recipe for any such dish includes slaked soda. It allows you to make the dough fluffier and lighter. But how can you extinguish soda? Let's remember the methods used by housewives - from “watering” with vinegar to flavoring curdled milk.

Slaked soda makes the dough more crumbly

Soda (otherwise known as sodium bicarbonate) is an important component of many dishes. It stabilizes the suspension, that is, it “sets” the dough to certain dimensions and acts as a leavening agent.

Without using this ingredient, the pancakes will turn out flat and the airiness will disappear. But it is necessary to extinguish the soda, since by itself it will not have the desired effect, it will only give the dish a soapy taste. In the reaction that occurs between soda and the second component - most often it is vinegar - carbon dioxide is released. Its bubbles instantly make the dough light and tender.

What is used for extinguishing

Gas is released when baking soda is quenched with vinegar. A reaction occurs that produces carbon dioxide, water, and sodium acetate. There is very little of the second component, the third also appears in negligible quantities, so it does not have any effect on the future dough, but the first makes the pies crumbly, literally “melting in your mouth.”

Bicarbonate slaked with vinegar can be replaced with baking powder, which is sold at any grocery store. We'll talk about this a little later, but for now we'll look at various ways to extinguish soda with ordinary vinegar or other products if the solution is not at hand.

You can extinguish soda not only with vinegar

For extinguishing you can use:

• vinegar essence (pre-diluted);
• fruit juices (citrus juices are great);
• citric acid;
• sour fruit jam;
• soda;
• alcohol;
• kefir or yogurt.

But that is not all. It turns out that in the absence of these products, simple boiling water will do! There is one in every kitchen.

How to extinguish soda correctly

We have already found out why you need to extinguish soda with vinegar. How to do this correctly? If you have a bottle of 9% table acid in your refrigerator, use a ratio of 2 parts baking soda to 1 part vinegar. The unit of measurement is a teaspoon, and recipes give the following instructions: “Take baking soda (one-third of a teaspoon) and add vinegar (two-thirds).”

But today, experienced confectioners look at this procedure somewhat differently. It is generally accepted that this is not the way to act. Why can’t you quench soda with vinegar in a spoon, as our mothers and grandmothers did? The fact is that the carbon dioxide formed in this case quickly evaporates. In the “dry residue” we will only get sodium acetate, which will not help the matter - it will not add fluffiness to the dough. It’s better to prepare two small plates and do this:

• put dry bulk products, including bicarbonate, in the first plate;
• pour the liquid components into the second, and add acid here;
• combine both mixtures;
• mix everything.

As a result, the soda is extinguished in the dough, so homemade baked goods turn out fluffy and tasty. This way you can prepare the base for pies, white bread, and muffins.

To extinguish soda in the text, you need to mix the liquid components separately

If you have essence in the house, then it will also be useful for baking delicious fluffy pies. But keep in mind: the essence is very concentrated, so before extinguishing the soda, you should dilute the essence with water. Proportions for dilution: take 10 tablespoons of water for 1 spoon of essence. We measure the ingredients in teaspoons. When the liquid of the required concentration is obtained, we extinguish the sodium bicarbonate with it. You can do this in the same way as described above, that is, add both components directly to the dough.

How to replace vinegar and essence

Table vinegar is not always on hand. It happens that a product has run out, but there is no time to go to the store. For some diseases of the gastrointestinal tract, especially when they are aggravated, it is also undesirable to use this ingredient. Let's try to find an alternative.

What will work if there is neither vinegar nor essence? We use products that contain sour juice:

• liquid component of lemon pulp;
• orange juice;
• kefir;
• sour milk;
• curdled milk.

In this case, there is no need to specifically mix sodium bicarbonate with these components in a separate container. As in the first case, we will combine products directly in the test.

What can replace soda slaked with vinegar? Pay attention to citrus juice and citric acid. These products will give the necessary reaction.

Citric acid and lemon juice

Citric acid can be found in every home. We carry out the quenching, observing the following ratio: take 12 g of lemon powder per third of a glass of water.

Dissolve the soda in a second glass, so that the amount of sodium bicarbonate powder is small - take about a quarter of a teaspoon. There is also little water. Next, mix the ingredients, pouring them directly into the dough. Immediately stir everything and start baking.

Lemon or lime juice will do a great job of cutting down baking soda.

Do you like tea with lemon? This means that this fruit will be among your supplies. You need to squeeze out the juice so that you get 9 teaspoons. A teaspoon of soda powder is mixed with 9 tablespoons of juice. Ideally, you should do the same as in the cases described above, that is, do not quench the powder separately, but combine the ingredients in the dough. Not only lemon juice is perfect, but also its exotic “brother” – lime.

Before you start baking, mix the dough very thoroughly so that there are not even small lumps of soda left in it: it will give the product an unpleasant aftertaste.

Fermented milk products

Why put out soda with vinegar if you have some yogurt left over from yesterday's dinner? Let's put her to work!

1. Heat the curdled milk over low heat until warm.
2. Add bicarbonate there.
3. Stir vigorously.
4. Now all that remains is to pour the mixture into the dough.

Worth paying attention! Instead of yogurt, you can use kefir or sour cream.

Sour juice

It is good to extinguish soda with juice, especially if it is citrus juice. Juices that are also suitable:

• grape;
• apple;
• berry.

The proportions can be done “by eye”, in much the same way as if it were lemon juice.

If you have just harvested currants at your dacha, squeeze the juice out of a glass of berries and pour soda over them. Cranberries give the same result.

Boiling water

In some recipes, the extinguishing formula is different: experts suggest trying regular boiling water. The method is:

1. Boil water (you can take it in the volume of a glass).
2. Combine baking soda and wheat flour in a separate bowl and mix.
3. Mix the dough with boiling water.
4. Quickly bring to a homogeneous state.

Where else can you use slaked soda:

Balsamic vinegar

Balsamic vinegar is not a cheap product. Real balsamic vinegar is made in Italy from white grapes. A couple of drops of it are enough to give any dish - for example, a salad - an original taste. It probably doesn’t make sense to spend such an expensive product on slaking: firstly, during the baking process it loses some of its beneficial properties, and secondly, it’s not economically feasible. If you decide to try it, take a teaspoon of soda (teaspoon) and 4 teaspoons of vinegar. The product looks unusual: it is thick and dark, like tar. But the quenching reaction will be quite ordinary.

How to make baking powder

It is clear why the soda is extinguished - so that the baked goods become fluffy and porous. Is it possible to do without it? In pies, this white powder is necessary, otherwise the dough will become tough and indigestible. But when baking pancakes, you can do without soda. But keep in mind: the pancakes will turn out flat. If you are baking pancakes, you don't need to use soda. Beat the eggs well or replace the sodium bicarbonate with baking powder.

You can make your own baking powder

Baking powder is a baking powder prepared on the basis of components already familiar to us: soda and acid. An additional ingredient is flour or starch.

Want to make your own baking powder? You will need soda (5 g), starch (12 g), citric acid (3 g).

This mixture is perfect for several types of dough:

• biscuit;
• custard;
• butter;
• sandy

If you have ready-made baking powder, the housewife has the opportunity to quickly knead the dough and prepare it for baking, since the ingredients are already collected in the required proportions and there is no need to measure anything.

If your dough contains honey, chocolate, or molasses, you will do well without the classic slaking. Sodium bicarbonate reacts with them without additional stimulation by vinegar.

You can try using alcohol, such as cognac. It will give the dough airiness. In addition, the baked cake will acquire an interesting taste and aroma. Along with cognac, rum, liqueur and other types of alcohol are used, and not necessarily strong alcohol. Some recipes call for wine or beer.

For rich, unleavened or choux pastry, soda works well. Take regular carbonated mineral water and pour it into the dough. It will saturate future pies with carbon dioxide in sufficient quantities.

Demonstration of a quenching reaction: what it looks like

The dough, which contains slaked soda, rises very well, and the baked goods become crumbly. Do you want to explain to your children the reasons for modifying finished products? Then demonstrate how the reaction of formation of carbon dioxide, water and sodium acetate proceeds.

Try this experiment. Place a third of a teaspoon of soda powder in a glass, pour water to half the volume and stir. Then pour vinegar into the liquid - no more than a teaspoon. Instant foam formation is observed and hissing is heard. This way, gas bubbles are formed and immediately leave the mixture.

It becomes clear why there is no particular point in extinguishing the soda separately in a spoon: the gas will disappear so quickly that the most valuable property of the solution will be lost - to give fluffiness and crumbliness to baked goods. So it’s better to quench the powder in the dough.

Video: three ways to extinguish soda

Tell us about your extinguishing methods. Perhaps you managed to come up with your own method of baking an airy sponge cake or crumbly pie. Or maybe you can share the recipe for the most delicate cake that will melt on your tongue? We are waiting for your comments and advice!