How to extinguish soda: useful tips

Experienced housewives are constantly improving in cooking, and this is not surprising. The first and second courses, desserts, all kinds of pastries have a lot of recipes that you need to strictly follow. To get lush and fragrant buns, it is important to properly knead a yeast-free dough. Without baking powder it will turn out to be dense, “squat”. However, in the old fashioned way, many girls use slaked soda, which is essentially an alternative to baking powder.

Why quench soda

1. Yeastless dough is widely used for baking shortbread cookies, pizza, puff pastries, etc. The splendor of the confectionery is achieved due to carbon dioxide released during the interaction of high temperature (or acidic medium) with soda. Next, the question arises of how to achieve friability and friability of the dough without the use of yeast.
2. To get light porous pastries, you need to distribute the resulting carbon dioxide (in the interaction of soda with vinegar) throughout the volume of the test. In sodium theory, hydrocarbonate without quenching gives a weak loosening effect. Such a process is achieved at a temperature of more than 65 degrees. A chemical reaction proceeds with the release of carbon dioxide.
3. This process does not proceed completely without the addition of fermented milk substances; the desired friability does not work. Thus, due to the preparation of baking, a tangible aftertaste of soda remains. For this reason, it must be extinguished.

Extinguishing Soda With Vinegar: A Classic Way

The proportions of the ingredients depend on the total amount of kneading dough.

You will need:

• soda;
• vinegar;
• flour.

1. Soda vinegar is extinguished directly with the addition of it to baking, do not try to do such a manipulation in advance.
2. Means containing acidic components (any fermented milk products, vinegar, citric acid) achieve the desired chemical effect with abundant emission of carbon dioxide.
3. When making any kind of baking, mix the baking soda and all the loose components that make up the dough. Pour vinegar and other liquid ingredients into a separate container. Stir the mixture. In the case when any fermented milk product is included in the dish, there is no need to add vinegar.
4. Before you start baking the product, combine all the components, mix well and immediately start cooking. Such a move will allow you to get a more magnificent dough, thanks to a two-stage chemical process that occurs first when the components are mixed, then directly in the oven from heating.
5. Strictly use the amount of water indicated in the dough recipe. If proportions are not observed, the chemical reaction will not go through to the end. The consequences of such actions will be a tangible taste of baking soda.

Ineffective way to extinguish soda

1. In a small container or spoon, mix soda with vinegar. Wait until the whole boiling process is over, then add the composition to the dough. This move allowed carbon dioxide to escape, although it should be aimed at raising the dough.
2. A small result is still manifested when baking. Thus, the chemical composition, when interacting with temperature or fermented milk products, raises the dough.

An effective method of quenching soda

1. Pour 15 g. soda into a mass of liquid components (before adding flour), pour a few drops of vinegar. Gently stir the composition, capturing the entire mixture.
2. As soon as the reaction occurs, add flour, stir the mass, distribute the home-made "baking powder" throughout the volume of the dough.

The right way to quench soda

1. The method is mixing dry components separately from liquid ones. Combine the soda with bulk ingredients, distribute it throughout the volume.
2. Take a small container, mix all the liquid products, pour in the required amount of vinegar, mix the mixture well.
3. Combine the components of the two containers, achieve a homogeneous product. In this way, a chemical reaction will occur directly inside the test, retaining carbon dioxide in the composition.
4. Proportions are taken based on a baking recipe, or mix soda and 9% vinegar in a ratio of 2: 1.

Quenching Soda with Citric Acid

1. This method is used in the absence of vinegar. Such a move will avoid the appearance of a pungent odor and sour taste of the mixture.
2. Dilute in 60 ml. filtered water 12 gr. soda. Then combine in a separate container with the same amount of liquid 12 gr. citric acid. The final ratio is 1: 1.
3. Mix together two liquid formulations and add to a pre-prepared dough. Thoroughly mix the ingredients, proceed to baking.

Alternative to Soda

1. In the modern world there are many substitutes for slaked soda. The convenience of these baking powder helps you not to think about how to extinguish the composition, what to add, etc.
2. This product is called baking powder or baking powder. The method of adding to the dough is quite simple, detailed instructions are described on the back of the pack.

Important information

1. Wanting to get a magnificent dough, housewives resort to simple manipulations with soda. The extinguishing of this product can be carried out not only with vinegar, but also with citric acid. The chemical process of carbon dioxide evolution also occurs when interacting with dairy products.
2. Forget the method of extinguishing soda separately from the dough, for example in a spoon. This move is considered meaningless, so baking does not turn out magnificent. Therefore, cooks recommend a chemical reaction during the preparation of the dough. If you are used to acting the old fashion, extinguish soda at the last moment and immediately add to the rest of the ingredients.

It is easy to extinguish soda at home, if you follow simple instructions. Consider a method using citric acid or table vinegar with a concentration of not more than 9%. Observe proportions.

Video: how to extinguish and drink baking soda