Common Mistake: How to Extinguish Baking Soda with Vinegar – Many Do It Wrong
Many baking recipes call for the addition of baking soda.
But not all housewives use it correctly, which is why baked goods quickly fall and do not turn out airy.
Chef Yulia Arkhipova explained how to extinguish soda with vinegar.
Often the soda is first quenched in a glass or spoon and then added to the dough.
But ultimately the leavening process occurs outside the dough, which affects the quality of the baked goods.
How to extinguish soda
The soda should be poured into the dough before adding flour, and then add vinegar. Afterwards, everything should be carefully mixed.
The reaction will release carbon dioxide, which will remain in the dough.
There is also another effective method. Soda should be mixed with dry ingredients, and vinegar should be added to liquid components.
For example, soda can be added to a mixture of flour and sugar, and vinegar can be poured into eggs, milk and other ingredients.
Afterwards, you just need to combine the dry and liquid components and mix them.
Thanks to this, the reaction will also take place inside the dough, and it will turn out airy and fluffy.
It should be noted that if the dough contains acidic products, including kefir or lemon juice, then vinegar may not be added.
Earlier, the chef told what happens if you freeze kefir.
