That means extinguish it with vinegar. How to extinguish soda: advice from professional chefs

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.

Have you ever had dough that doesn't rise? Today, pastry chef Victoria Prokofieva will share the secrets of lush baking, and also tell you how to properly use soda, vinegar and baking powder.

Since childhood, we have watched how grandmothers and mothers bake pies, casseroles, add baking powder or soda, which, as a rule, is quenched with vinegar right in a teaspoon. We don’t ask ourselves why it is, we don’t read labels. We just got used to it, because that’s what the elders do. So that's how it should be.

However, to do something well, you need to understand what lies at its core. Why does one sponge cake turn out especially fluffy, while another does not rise at all in the mold? Why is one dough airy, porous and light, like fluff, while the other is dense and viscous?

So before you bake, let's figure it out!

Baking powder

Baking soda and baking powder are used in the dough to add fluffiness to the dough, in other words, to make it loose and airy. To do this, we need carbon dioxide, which, as we know from school and chemistry lessons, is formed by the interaction of acid and alkali. Thus, baking powder is a combination of soda and some kind of acid, and sometimes more than one.

To ensure that all components react without sediment, flour or starch is most often used as an additional filler in the baking powder. So we add baking powder to the dough, where under the influence of temperature all the components will react and give us the long-awaited bubbles of carbon dioxide, and our dough will become fluffy and loose.

To prevent the baking powder from forming lumps in the dough, it should be sifted simultaneously with the flour. The same applies to soda.

Since we now know that soda requires an acid to react, its use implies the presence of a dairy product, honey, berry juice, and so on in the dough. If there is nothing similar in the dough, then there is no point in using soda - it will have nothing to react with, and no bubbles will form.

Why do our grandmothers extinguish soda with vinegar? Vinegar is an acid that, when combined with soda, will give us carbon dioxide, most of which will evaporate before it gets into the dough. The result also depends on the quality of the soda and vinegar, so these manipulations may turn out to be completely meaningless, and instead of a fluffy dough we will get a pancake. Thus, there is no point in extinguishing soda with vinegar.

Baking soda and baking powder

The combination of these two elements in one dough is our additional opportunity to make the dough airy. Thus, if there is acid in the dough, you can use its reaction with soda, and add baking powder to achieve a better result. If the recipe contains both products, then you should follow the recommendation and add them.

Quality

Of course, the main role in preparing good soup, pie, pilaf and other things is played by the quality of the ingredients used.

As for soda, we are used to using baking soda from orange packaging, but it is still better to buy soda in small bags, which are often of higher quality and are intended specifically for such manipulations in baking.

Many housewives are already accustomed to pampering their households with delicious pancakes and pancakes in the morning. But at the same time, many people add soda to the dough, quenched with vinegar. In fact, this is not entirely correct. In this article we will figure out how to extinguish soda.

This means that a chemical reaction has occurred between sodium bicarbonate and acetic acid, releasing carbon dioxide. This gas is what lifts the dough.

It is worth understanding that if the recipe specifies the use of sour milk or kefir, then there is no point in introducing vinegar.

This is necessary to give the confectionery product fluffiness and airiness. Some recipes don't require vinegar at all. This happens if sour milk or kefir is used as an acid.

In general, the whole process is quite absurd. Most housewives simply take and pour soda into a spoon and pour vinegar into it, watching the bubbles. What's really going on? The chemical reaction between sodium bicarbonate and vinegar produces carbon dioxide. But in order for the dough to rise and become fluffy, ideally the reaction should occur in the dough.

As we found out, it is wrong to extinguish sodium bicarbonate with vinegar in a spoon. After all, it will turn out that most of the bubbles will simply disappear and the dough will not rise properly. That is why it is necessary to extinguish sodium bicarbonate correctly.

Instructions:

It is best to pour the specified amount of baking soda into the flour.
Pour vinegar into water or milk. The result will be a slightly acidic mixture.
After this, the components are mixed
As a result, bubbles will appear, which will raise the dough.
You can watch the process yourself when the dough really becomes fluffy.

Yes, there is not much difference, because it is necessary that there is enough acid. That is, 6% vinegar will be needed more than 70% vinegar essence. Ideally, for 1 spoon of sodium bicarbonate you need 70 g of 9% vinegar or 95 ml of 6%. This amount must first be mixed with milk or water and poured into soda mixed with flour.

Please note that if you add grated tangerines, apples, sour milk or kefir to the dough, then you do not need to extinguish the soda. That is, no vinegar is added. You risk ruining the dough with too much acid.

You can extinguish sodium bicarbonate and balsamic vinegar. You won't ruin anything. But the fact is that it is destroyed during heat treatment and its pleasant sweet and sour taste disappears. It is almost never used in baking.

Vinegar essence with a concentration of 70% can also extinguish soda. To extinguish 8 g of sodium bicarbonate (spoon), you need 8 g of essence.

There are many options for repaying soda. Vinegar by itself is not very healthy, so it is best to use other products. Almost any of them is available in our refrigerator.

Vinegar replacement options:

Sour jam
Lemon juice
Pulp of tangerines or oranges
Spoiled milk
Kefir
Serum
Curdled milk
Boiling water

The most interesting thing is that sodium bicarbonate can be extinguished with ordinary boiling water. The thing is that bicarbonate decomposes at temperatures above 60 ° C, so boiling water promotes the release of carbon dioxide. In this case, it is better not to extinguish the crystals in a separate container. The best option is to prepare choux pastry.

It is best to also stick to the recipe, where baking soda is mixed with the dry ingredients, and lemon juice with the liquid ones. That is, squeeze a tablespoon of juice into a glass of water and mix with 8 g of sodium bicarbonate. Soda is also pre-mixed with flour.

Lemon juice can be replaced with citric acid. Everything is very simple here, since sodium bicarbonate is mixed with acid crystals and flour. After this, water or milk is poured into the dry mixture. The reaction occurs directly in the test. This has a positive effect on its texture.

As you can see, it is not necessary to extinguish soda with vinegar and not in a spoon. It is best to mix the dry and liquid components of the dough.

VIDEO: Sodium bicarbonate and vinegar

Baking soda slaked with vinegar is often recommended as a leavening agent in modern recipes for making pastry or pancake dough. According to the recommendations, it is not vinegar and soda (by themselves) that should be added to the dough, but the product of their interaction - sodium acetate, since this is the substance that is formed during the process of quenching soda with vinegar. Sodium acetate (food additive E262) is used in food production as a preservative or acidity regulator, but not as a leavening agent. Sodium acetate has a fairly high thermal stability and does not decompose into gaseous products under baking conditions, i.e. It doesn't leaven the dough!

Then why extinguish soda with vinegar?

Let's try to understand this issue more carefully (from the point of view of a professional chemist). By the way, pay attention to the article baking soda in yeast dough. In the meantime, let's continue.

1 medium level teaspoon contains 8 g of baking soda. If you pour vinegar (9% acetic acid solution) or vinegar essence (70% acetic acid solution) into this teaspoon (to the brim), then their mass will be approximately 4 g. Thus, in order to completely extinguish 1 teaspoon of food soda with acetic acid, you will need approximately 71 g (16 teaspoons) of vinegar (9%) or 8 g (2 teaspoons) of vinegar essence (70%).

- “Scoop soda into a spoon and drop vinegar in there, the soda will hiss, I stir it a little. All! The soda is extinguished!”;

- “add 4-6 drops of 9% vinegar to 1 teaspoon”;

- “how to extinguish soda with vinegar: mix 1 spoon of soda with 1 spoon of vinegar”;

The boldest advice recommends “to ½ tsp.” baking soda, add 1 dessert spoon of vinegar.” 1 dessert spoon holds 2 teaspoons, i.e. In this advice, it is recommended to use only 4 teaspoons of vinegar to extinguish 1 teaspoon of soda, and not 16, as required by calculation.

The conclusion is obvious - the dough is loosened by the baking soda that remains after completing the spectacular experiment of quenching it with vinegar. When the dough is heated, baking soda decomposes, releasing carbon dioxide, which gives the dough a certain porosity.

2NaHCO3 → Na2 CO3 + CO2 + H2 O

The whole point of pre-quenching the soda with vinegar is that the cook gets the opportunity to admire the impressive results of the chemical experiment that produces the “pop.”

Please note that when baking soda (sodium bicarbonate) thermally decomposes, sodium carbonate (Na2 CO3) remains in the dough. This substance is called soda ash or simply soda; in everyday life it is used for washing clothes or for treating currants from powdery mildew.

Culinary experts (who have forgotten chemistry) claim that extinguishing soda with vinegar in finished baked goods reduces the unpleasant aftertaste of soda. This is correct to some extent, since as a result of the quenching reaction, the soda content in the finished product decreases somewhat. However, the soda taste will remain until all the sodium carbonate has been destroyed by the acids in the ingredients used to make the dough. If there are no such acids or there are few of them, the taste of soda will remain.

The reaction of soda and vinegar has the following equation

NaHCO3 + CH3 COOH → CH3 COONa + CO2 + H2 O

Soda and vinegar chemical reaction

If the chemical reaction vinegar + soda takes place completely, then there will be no soda left in the dough, which gives the finished product an unpleasant “soapy” taste.

In order for the dough to be well loosened and not have a pronounced soda taste, it is necessary to add acid and soda to the dough in the correct sequence and in the right proportion.

How to replace slaked soda with vinegar?

Instead of acetic acid, any food acid (lactic, citric, malic, tartaric, etc.) or acid salts approved for use in food production can be used to neutralize soda in the dough.

Citric acid (food additive E330) is very convenient in this regard. Citric acid does not have a strong odor and is sold in a crystalline state (in the form of a monohydrate, in which there is 1 molecule of water per 1 molecule of acid: C6 H8 O7 ∙H2 O).

In order to completely extinguish 8 g (1 teaspoon) of baking soda, 6.7 g (1.5 teaspoons) of crystalline citric acid is required.

I will give a recipe for making early ripening pancakes, published more than 100 years ago (1901).

Please note that for 2.7 kg of dough in this recipe it is recommended to use only 1 teaspoon of soda, which is neutralized using 1 teaspoon of citric acid. Acid and soda are dissolved in water separately in different glasses! An acid solution is first added to the dough, stirred, and only then a soda solution is added. With this sequence of adding ingredients, the reaction between acid and soda occurs directly in the dough. Carbon dioxide quickly and evenly loosens the entire volume of dough, rather than entertaining the housewife with meaningless hissing and “bubbling” in a teaspoon.

With the ratio of citric acid and baking soda recommended in the recipe, the decomposition reaction of baking soda proceeds quite completely, but not completely. Some of the soda remains unextinguished. This is a very important condition for good loosening of the dough. Carbon dioxide released during the interaction of citric acid and baking soda loosens the pancake dough during its preparation. Excess baking soda will decompose as the pancakes bake and give them extra porosity.

Surprisingly, our great-great-grandmothers knew chemistry much better than us and knew how to use it correctly and quite intelligently.

Let's summarize what has been said.

Quenching soda with vinegar before adding it to the dough does not make culinary sense, since the carbon dioxide released during this reaction does not end up in the dough, but goes into the air. In this case, the dough is unreasonably contaminated with sodium acetate. For normal loosening of the dough, the decomposition reaction of soda with the release of carbon dioxide must occur directly in the dough, and the soda must be evenly distributed throughout its entire volume.

Properly prepared, that is, quenched soda will be an excellent ingredient if you want to prepare a fluffy, airy and tasty baked treat. Yes, it is soda (as a variation - baking powder) that gives the dough a porous, light, loose texture when baking; allows the dough to rise and maintain its fluffy shape. Therefore, it is important to know how to extinguish soda, how to extinguish it, what proportions to maintain and when to add it to the dough. Let's talk about this.

Extinguishing soda correctly

Soda decomposes when any oxidizing agent is added to it. This decomposition process produces water, carbon dioxide and salt.

How to extinguish soda

Usually soda is quenched with vinegar (9%). Regular vinegar is replaced with wine or apple vinegar, or you can replace it with regular lemon juice.

How to extinguish soda with vinegar

The procedure is simple. It's better to do this over the test. Place on a tablespoon (you can use a teaspoon, but it’s easier to see on a tablespoon) the required amount of soda (what is indicated in the recipe, usually a level teaspoon). And drip vinegar onto the soda. If you are afraid of overdoing it, pour a little vinegar into a glass or a tablespoon. The soda will begin to foam (the same carbon dioxide is released). As soon as all the soda foams, immediately put it into the dough and mix.

Why put out the soda

It would seem, why all these manipulations at all, I threw soda into the dough, and oh well. It is the process of carbon dioxide release that is decisive in making baked goods porous and fluffy. Of course, if the dough already contains an oxidizing agent (kefir, lemon juice, cottage cheese or sour cream), then soda can be mixed with flour and added to the dough. The soda will react chemically with the acidic components directly in the dough.

Many chefs believe that extinguishing soda in a spoon is a pointless exercise, because all the carbon dioxide will evaporate, and only “ash” will remain in the dough, which will not give the baked goods the desired fluffiness. Therefore, it is recommended to use the method of slaking soda, where it is mixed with flour and sent to liquid ingredients, among which there is the same oxidizing agent (kefir, sour cream, etc.). In this case, the dough will definitely turn out fluffy and airy.

If you still decide to stick to the classic method of extinguishing soda (in a spoon), then knead the dough quickly enough so that the carbon dioxide does not evaporate before you start baking.

Soda alternative

Today, soda can be replaced with baking powder (baking powder). The simplicity of its use is that there is no need to extinguish or dilute anything. Baking powder (baking powder) contains: baking soda, citric acid and flour (or starch or powdered sugar). The ratio is specially calculated so that the soda reacts. The result is the same.

Then why extinguish soda with vinegar?

Let's try to understand this issue more carefully (from the point of view of a professional chemist). By the way, pay attention to the article about baking soda in yeast dough. In the meantime, let's continue.

- “Scoop soda into a spoon and drop vinegar in there, the soda will hiss, I stir it a little. All! The soda is extinguished!”;

— “add 4-6 drops of 9% vinegar to 1 teaspoon”;

- “how to extinguish soda with vinegar: mix 1 spoon of soda with 1 spoon of vinegar”;

- the boldest advice recommends “to ½ tsp.” baking soda, add 1 dessert spoon of vinegar.” 1 dessert spoon holds 2 teaspoons, i.e. In this advice, it is recommended to use only 4 teaspoons of vinegar to extinguish 1 teaspoon of soda, and not 16, as required by calculation.

2NaHCO3 → Na2CO3 + CO2 + H2O

The whole point of pre-quenching the soda with vinegar is that the cook gets the opportunity to admire the impressive results of the chemical experiment that produces the “pop.”

Please note that when baking soda (sodium bicarbonate) thermally decomposes, sodium carbonate (Na2CO3) remains in the dough. This substance is called soda ash or simply soda; in everyday life it is used for washing clothes or for treating currants from powdery mildew.

The reaction of soda and vinegar has the following equation

NaHCO3 + CH3COOH → CH3COONa + CO2 + H2O

If the chemical reaction vinegar + soda takes place completely, then there will be no soda left in the dough, which gives the finished product an unpleasant “soapy” taste.

In order for the dough to be well loosened and not have a pronounced soda taste, it is necessary to add acid and soda to the dough in the correct sequence and in the right proportion.

How to replace slaked soda with vinegar?

Instead of acetic acid, any food acid (lactic, citric, malic, tartaric, etc.) or acid salts approved for use in food production can be used to neutralize soda in the dough.

In order to completely extinguish 8 g (1 teaspoon) of baking soda, 6.7 g (1.5 teaspoons) of crystalline citric acid is required.

I will give a recipe for making early ripening pancakes, published more than 100 years ago (1901).

Surprisingly, our great-great-grandmothers knew chemistry much better than us and knew how to use it correctly and quite intelligently.

Let's summarize what has been said.

Quenching soda with vinegar- pros and cons. Why quench soda when baking and is it worth doing it, how to quench soda correctly - with vinegar, boiling water, kefir or something else.

I decided to try to answer this rather thorny question, the controversy around which tirelessly flares up again and again, namely: why quench the soda when baking and is it worth doing? And why does this question still haunt many people?

The question “to extinguish or not Quench baking soda with vinegar when baking“is as eternal as the question: “what came first - the chicken or the egg.” However, after delving into the literature and visiting a bunch of sites, including foreign ones, I came to the conclusion that this issue is at most 70-80 years old, almost as long as our country has existed since the October Revolution. Perhaps I didn’t search well, perhaps in the wrong place, but the lack of information still led me to these conclusions.

Break, a great many recipes of ancient Russian cuisine did not find a single one that mentioned soda. Previously, baked goods in our country were predominantly made with yeast, or without the addition of any rising or leavening accelerators at all.

So, baking soda was invented by the French chemist Leblanc at the end of the 18th century. This invention reached Russia much later, after a new method of its manufacture was obtained. As soon as Russian housewives had such a product as soda, they began to apply and use it in cooking through trial and error. Why was it decided to extinguish the soda? Yes, simply because our tradition of eating everything “in the heat of the moment” in this case is only harmful.

The fact is that quicklime soda in hot baked goods has a very unpleasant “soapy” taste. Which was “corrected” by extinguishing it, namely, adding boiling water or fermented milk products to the soda. For pancakes, this method still gives very good results. However, imagine what will happen to your shortcrust pastry if you pour a glass of boiling water into it? The answer is obvious. That's why it was invented to replace boiling water or fermented milk products with diluted 9% vinegar or lemon juice.

Now, let's go in order:

Why do you need to add baking soda or another baking powder?

— baking soda, when exposed to high temperature or an acidic environment, gives an enhanced reaction to release carbon dioxide, which in turn leads to fluffiness and porosity.

Is baking soda a baking powder?

- No. Baking soda itself is not a leavening agent. In order for the process of loosening (emission of carbon dioxide) to occur, soda requires two components: an acidic environment and high temperature. Important note: let's not go deep into chemistry, and consider only the aspect that is necessary for cooking, so we will not take into account the fair comments that only one of the components is enough to release carbon dioxide thanks to soda.

Why is vinegar used to extinguish soda?

From illiteracy, or from laziness, or out of habit. Baking powder was not sold in the USSR, which is why they wrote about extinguishing soda with vinegar, and still do, and I, too, will not adapt it for baking powder, so as not to confuse and scare away my visitors. Culinary illiteracy played almost the main role - soda needs acid, and instead of adding something sour to the composition - honey, sour cream, and so on - they poured in vinegar. “What does honey have to do with it, is it sour?” - you ask. Let me explain: do not confuse sweetness with the pH reaction: “Honey has an acidic pH = 3.26-4.36″, which is what we need.

By the way, many foods give an acidic reaction, for example eggs, but it is usually not enough.

Do you need to extinguish soda?

No. How, in this case, to knead the dough correctly? Ideally, you need to mix soda with the dry baking ingredients, and mix the acid (in the form of sour cream, kefir, honey, lemon juice, etc.) with the liquid ones. Then quickly knead the dough, combining both mixtures, and bake immediately.

- If it makes you feel safer, you can turn it off. But the benefit from “quenching” will be minimal. The fact is that we “quench” it incorrectly - pour soda into a teaspoon and drip vinegar or lemon juice into it. Why is this wrong? In this case, the entire necessary reaction to release carbon dioxide goes into the void, into the air, instead of getting into the dough. Therefore, if you still decide to use slaked soda, do not wait until all the bubbles that appeared during slaking disappear, immediately pour into the dough. And the excess that did not have time to react with vinegar will give you that long-awaited splendor and porosity.

Why does it leave an unpleasant taste if you don't quench the baking soda with vinegar?

Firstly, cooled baked goods may have minimal or no aftertaste.
Secondly, it's all about the exact dosage. I have never seen a housewife who uses electronic scales to weigh down to the gram each product that goes into baking. And the recipes themselves, ALL of them, are guilty of “approximateness”, they are made by eye. Imagine, for example, a big apple that a Ukrainian housewife or a resident of Sverdlovsk means. Their concepts of big will be very different. As for modern recipes, the amount of soda in them is incredibly large (everything is calculated on the fact that they will still want to extinguish the soda)

Many housewives very often bake various confectionery and bakery products at home, such as cakes, pancakes, pancakes, pies, and so on. When baking, everyone encounters baking soda and baking powder, often called baking powder. The principle of action of these ingredients is generally clear to everyone, but let's look in more detail at what they are needed for and how to use them correctly. We’ll also talk about how to extinguish soda with vinegar correctly.

Everyone probably knows what soda is. It has many names: sodium bicarbonate, sodium bicarbonate or sodium bicarbonate. But, despite the numerous names, the principle of action of soda is unchanged, as is its chemical formula - NaHCO3. Soda itself is not able to somehow affect the dough, but when combined with an acidic environment, a chemical reaction occurs, during which the soda breaks down into several elements. These elements are water, salt and the most important ingredient - carbon dioxide. So it is precisely due to carbon dioxide that the dough is loosened. Thanks to this reaction, the dough becomes fluffy and elastic.

Baking powder, or as it is also called, baking powder, is a mixture ready to be added to the dough. This mixture consists of acid, soda and filler. The acid in baking powder is often citric, and the filler is a neutral component - flour or powdered sugar. If you use baking powder, then as a rule, in addition to it, you do not need to add soda or acid to the dough. The baking powder ingredients are selected in such a way that the entire reaction takes place without residue.

Well, everyone understands what baking powder is. And everyone knows how to use it too - pour it into the dough during its preparation and you’re done. But with soda, things are a little more complicated. Some housewives often wonder how to extinguish soda with vinegar, and most importantly, why extinguish soda with vinegar.

It is necessary to extinguish the soda, because if you do not do this, it will of course work, but the effect will not be the same. Without acid, soda will also act as a leavening agent, but it will begin to disintegrate only at 60 degrees, that is, directly during the baking process. The result is not very high-quality baked goods with a characteristic soda taste. The taste remains because without acid, soda is not able to react completely. In order for all the soda to react without leaving a residue, you need to know how to extinguish soda with vinegar correctly.

Many housewives do the following: take a certain amount of soda into a spoon and pour it with a small amount of vinegar. In this case, a very violent reaction naturally occurs with the active release of carbon dioxide. After waiting a little, this whole bubbling mixture is kneaded into the dough. And what's most surprising is that everyone believes that this is the correct way to extinguish soda. But this is a very deep misconception. Such housewives absolutely do not understand why and how to extinguish soda with vinegar. With this method, the reaction that should occur directly in the test occurs in the open air, where, apart from a beautiful spectacle, it brings no further benefit. Part of the soda, of course, acts in the dough, since not all of it reacts with vinegar.

To fully use the potential of soda, it must be mixed with flour, and acid in the form of kefir or lemon juice must be introduced directly when kneading the dough. With this method, the effect of soda will be maximum, you will get a fluffy and elastic dough. And the baked goods will not have the taste of soda and will also be fluffy.

But, there are recipes that, in addition to baking powder, still require adding a small amount of soda. What is it for? This usually happens if there are acidic products among the ingredients, such as kefir or whey. In such cases, the acid content in the dough turns out to be excessive and in order to neutralize the excess acid, add a little soda along with baking powder.

Now you know everything about soda, baking powder and how to extinguish soda with vinegar. The knowledge gained will certainly make your baked goods even more magnificent and tastier.