Soda is a powdered substance in the form of microcrystals, which has universal properties. It is successfully used in baking, salting pickles for the winter, for hygienic purposes. She is washed with children's throats when a sore throat sets in, soda is an excellent tool for steaming the legs. Baking soda is always available at home and is actively used. But not everyone knows why hydrated soda is needed, in what ways it can be extinguished and where it is added.

Purpose of slaked soda

What does it mean to turn off the soda? Soda is a chemical substance that, when interacting with various oxidizing agents, gives a reaction, decomposing into carbon dioxide, water and salt. Hydrated soda is kneaded into the dough, and due to decomposition into carbon dioxide, it gives the batch porosity. If you add it in its usual form without oxidizing agents, then there will be no “airy” result.

The store-bought baking powder contains soda, acids, starch or flour. This combination of components, as well as slaked soda, gives the dough the desired porosity during baking. If a baking powder is used, then slaked soda is not added. There are many culinary dough recipes based on the addition of this component.

The method of using conventional baking powder is very simple. Ready composition from the bag is added in the right doses to the flour, after which the dough is kneaded. And in order for soda to react correctly to oxidizing agents, give a reaction without residue and taste of soap in the finished product, you should know the proportions and how to extinguish it. There are several ways to quench soda with certain oxidizing agents, where their interaction gives the best leavening effect.

Experienced chefs advise adding all the ingredients for baking porosity directly into the dough so that carbon dioxide is released during the reaction right in the dough. This will make the baking more porous and airy.

Universal batch

This method is used in confectionery: the flour is carefully sifted, after which soda is added to it. Acid with flour is added to the dough (water, milk) and the dough is kneaded separately. In order for the necessary reaction to occur, both parts are mixed into one mass. This method gives guaranteed results in the process of baking bakery products.

Slaked soda is used in many baking recipes and has always been necessary ingredient in the arsenal of the baker

soda and vinegar

The most common way is to extinguish soda with vinegar. With this method of quenching, the proportions must be chosen correctly in order to obtain the necessary reaction. When only soda is added to the dough, the finished product has a characteristic taste, and if it is poorly mixed, it will creak on the teeth like sand. If all proportions are observed and carbon dioxide does not escape into the air, then the whole process will end with an excellent result in the form of a magnificent dough.

Take a teaspoon, pour baking soda on its tip. Next, pour less than a quarter teaspoon of vinegar onto it. You don't have to pour out all the vinegar at once. You can drip it a little bit, watching the violent reaction of extinguishing. Many, putting yeast dough for dough, do not understand why they should add something else, because the dough will rise anyway. It should be understood that the quenching process is not necessary to increase the dough, but for porosity.

This is a slightly different way to quench baking soda with vinegar. We take a certain amount of soda in accordance with the recipe and mix it with flour. Separately, add vinegar to the liquid base of the future product in the indicated proportions. Mix everything well and combine into a total mass. According to the test, it will be noticeable when the struggle with acid began and ended. By acting in this way, we do not allow carbon dioxide to escape from the dough. It under the influence of high temperature in the manufacture effectively loosens the flour mass.

Opinions experienced chefs divided over where you can extinguish baking soda - in a spoon or when kneading into dough. Some are adherents classic way, but most of the experts in culinary business insists that with this method "in a spoon" carbon dioxide instantly evaporates from the dough. They propose to quench the substance directly in the flour so that the interaction occurs already in the mixed product.

How to extinguish soda with vinegar

Chocolate Chip Pie

We will need:

  • sugar 25 gr.,
  • soda one pinch
  • butter half a standard pack,
  • eggs 3 pieces
  • cocoa powder 50 gr.,
  • milk chocolate 100 gr.,
  • sugar 250 g
  • flour 750 grams.,
  • kefir 300 ml.

We take baking soda, pour it with vinegar and wait for the reaction to end. Mix all ingredients except chocolate. We have time to quickly extinguish the soda, stir everything until a homogeneous dough consistency. Pour the dough into a baking dish, previously greased with oil. Preheat the oven to 200 degrees and set the dough to bake for an average of half an hour. Rub the chocolate on coarse grater and sprinkle over the finished cake.

If you want to have a cake sprinkled with chocolate chips, then sprinkle it with an already cooled product.

If you want the chocolate to melt on the cake, you can grate it on a fine grater and sprinkle the hot cake, or melt the chocolate in a saucepan in a water bath in advance.

How to extinguish baking soda without vinegar

Soda can be perfectly extinguished without vinegar, citric acid from a bag or something else. juice is better fresh lemon

Soda and citric acid

Sodium bicarbonate interacts well not only with vinegar, but also with additional oxidizing agents like lemon. It should be extinguished like this: take 5 gr. soda, 3 gr. citric acid, 12 grams of flour or starch. By combining the ingredients in this composition, we end up with a standard baking powder. Sodium bicarbonate reacts with citric acid and breaks down into the same components as in the case of vinegar. Before you extinguish the soda with citric acid, you need to slightly dilute the acidic powder with plain water. In some cases, dry citric acid is replaced with ascorbic acid. You can use ordinary ascorbic tablets, which should be crushed to a powder. According to the recipe, we add this oxidizing agent in the indicated proportions as a reagent.

Oxidation can be done with table and apple cider vinegar that do not need to be diluted with water. If the matter concerns vinegar essence, then be sure to dilute it with water. For one teaspoon of vinegar essence, you can add at least 10 teaspoons of water.

The above recipe for quenching is similar to the recipe for professional baking powder. This combination of components is enough for 500 grams of flour. Adding this mixture to the dough gives an excellent end result. The whole trick is that all the components should not be quenched, but mixed with flour before the main batch, so that all reactions take place without disappearing from the dough. If components from soda, acid, starch and flour are diluted in water or milk, then baking will lose its porosity. Acting in the manner described above, you can get a porous lush bakery product with a beautiful even crust.

Semolina Pie

To prepare it, we need:

  • 250 gr. semolina,
  • 250 ml. kefir,
  • 125 gr. Sahara,
  • 1 egg
  • 75 gr. raisins,
  • 80 gr. melted butter,
  • sachet of vanilla sugar
  • half a teaspoon of baking soda
  • a quarter teaspoon of citric acid,
  • a pinch of salt.

We wash the raisins well and pour them with boiling water. Drain the water from it, dry it and mix with a pinch of flour. Beat the egg with salt, vanilla and simple sugar. Pour kefir into the mixture, add semolina, melted butter, raisins. We mix everything well. We take soda and citric acid powder. The first should not be immediately extinguished with a lemon. Both substances must be mixed into the total mass. We heat the oven to 200 degrees. Lubricate a convenient baking dish butter and sprinkle it inside with dry semolina. It is necessary that the mold stand for ten minutes. During this time, the cereal swells and sticks to the sides of the form. We shift the mixture for the future manna into a mold, level it and bake for about 50 minutes. When the cake is covered golden brown, you can check its readiness with a dry knife. If the mannik is ready and the knife came out of the cake clean, then you can take out the pastries. We put the form on a wet towel so that the product separates from the form without problems. The top of the pie can be decorated with jam, jam, chocolate, condensed milk. Mannik should turn out dense, but porous.

Soda and sour milk

When some fermented milk product such as kefir is already present in the test, many do not consider it necessary to additionally extinguish soda with vinegar. This is not entirely true. When, for example, kefir is present in the recipe, the addition of slaked sodium bicarbonate warms the sour milk. With the rapid mixing of soda into the mixture, an intense reaction occurs, which causes the porosity of the dough to go off scale.

To turn off the soda or not

It is not customary to extinguish it when harvesting pickles and preserving for the winter. Jars for preparations are washed with white powder so that when laying vegetables they are crystal clear. To clean jars and vegetables, you can use baking soda or soda ash. Both options perfectly remove pollution, one might say corrode them. After this procedure, the vegetables are poured with boiling water, and the jars are subjected to additional sterilization.

Carbon dioxide should loosen the dough from the inside, and quench the substance in the spoon, as housewives usually do on hastily, it does not follow. This is reflected in the porosity of the product, reducing it by half.

If the soda was taken a little less than required, and it was added directly to the flour, then in this situation it will still make the structure of the dough porous.

The porosity of the dough is provided by a combination of acid and soda. Without the reaction of these two components, the dough will not acquire the desired consistency.

Cooking is a whole art. It's not enough to just cook. You have to put all your heart and soul into cooking. Delicious pastries are obtained only with the correct extinguishing of soda and observing the exact proportions of the components. Otherwise, the dough can lose proper quality during baking. By adding slaked soda to the dough, you add lightness to your baking. In addition to porosity and airiness, a properly quenched component gives a beautiful even color to the product and makes it incredibly appetizing. By learning how to properly quench sodium bicarbonate, you can successfully cook any pastry.

Homemade cakes are always tastier and healthier than any purchased buns and bread. Homemade cakes and cookies contain natural products without artificial flavors and baking powder. Each good hostess knows how to extinguish soda with vinegar, as her mother and grandmother did. She will carefully show her grown daughter how to put out baking soda, and will pass best recipes test. But how justified is the habit of using slaked soda for baking? Why not replace baking soda with ready-made baking powder? These questions are hotly debated and still have not found a clear answer.

Some bakers argue that the tradition of quenching baking soda has long been outdated and indicates culinary illiteracy, they say, modern baking powder is much better at the task. Others continue to prepare and apply homemade slaked soda baking powder using vinegar, lemon juice, and other acidic foods. Which of them is right has not yet been finally decided. Therefore, each cook can either extinguish baking soda or not, at his discretion. But to make your own verdict, you need to understand the chemical processes that affect the loosening of the dough, and the effect of soda in baking.

Natural baking powder dough: theory and practice. Slaked baking soda
All types of dough need a component that will provide splendor and rise during baking, otherwise the finished products will turn out to be too dense and heavy. For many years, baking soda has acted as an all-purpose baking powder, whether it's for pancakes, pies, or cakes. And not haphazardly, but slaked with vinegar. When products in stores became more affordable, the wealthiest housewives abandoned vigorous vinegar and began to extinguish soda. lemon juice, and the most advanced - citric acid. Without even suspecting that they exactly repeat the composition of the finished dough baking powder produced in a factory way: soda and acid. True, industrial baking powder also contains a filler (starch or flour), which you can easily do without if you cook a little bit of baking powder and immediately use it without leaving it for future use.

Thus, we found out that slaked soda completely replaces the baking powder. It remains to figure out why extinguish soda with acid and is it really necessary?
The need to extinguish soda in the dough is justified if the dough is completely bland. In such a dough, you can safely put ready-made baking powder, which will completely react. But if the dough is prepared on the basis of kefir, yogurt, sour cream, cottage cheese, fruit juices, etc. acidic products, then baking powder and / or soda are often placed in it at the same time, because the acid is enough for a complete reaction.

Baking soda dough baking powder. How and how to extinguish soda?
The above brief lesson in household chemistry gave us two valuable conclusions. First, there is no point in extinguishing baking soda outside of the dough. Secondly, soda loosens the dough even without quenching, just from heating. Additional acid in the composition of the dough enhances and accelerates the leavening effect. Based on these facts, we get this way to extinguish baking soda correctly:

  1. Mix indicated in recipe the amount of soda with the rest of the dry ingredients. It is convenient to mix soda with salt, flour, starch, etc. Stir until smooth.
  2. As an acid, you can use traditional vinegar, as well as lemon juice or citric acid. By and large, there is no difference between them, so choose any of these components available.
  3. Add the sour ingredient to the liquid part of the dough: mix with egg, milk, syrup or honey. Do this in a separate container, and only then combine the dry and liquid ingredients of the dough.
  4. After combining the dry and liquid parts, immediately knead the dough and place it in the oven as soon as possible. The reaction between alkali and acid will begin immediately upon contact, which is why you have so little time.
  5. As the dough bakes, the carbon dioxide reaction will accelerate and you will see the dough rise in the oven. If you did everything exactly according to the instructions, then the gas bubbles will increase and loosen the dough.
The proportions of soda and acid are individual, therefore they are indicated separately in the test recipes. On average, aim for 5-6 drops of vinegar or lemon juice for every teaspoon of baking soda.

Why extinguish baking soda?
Guided by this logic, you can do without acid altogether and / or extinguish soda for dough with ordinary boiling water, because gas is released even when heated. But some doubts remain. If extinguishing soda is pointless, it would have been abandoned long ago! In fact, you need to extinguish baking soda not for the sake of loosening, but for a completely different reason:

  • Soda has a characteristic, well-known aftertaste, which is called soda. This taste is a bit like soap and is clearly felt in baking, the composition of which implies soda.
  • If the baking soda is not extinguished, then the finished products will have this soapy aftertaste. You can kill it with strong flavors, but it is much easier to neutralize it with acid.
  • Slaked soda loses its unpleasant aftertaste, so acid is added to it not so much for the sake of the leavening effect, but for the sake of taste.
It turns out that soda in the dough responds to the splendor of baking, and acid - for the absence of an unpleasant taste. The soda flavor will still remain if sour ingredient will not be enough for a complete reaction. That is why even sour dough for pancakes or pancakes, it is supplemented with a small amount of acid that quenches soda. Knowing this, you will prepare the dough in a meaningful way, and not according to standard patterns. Then it becomes clear that lemon juice is more desirable than vinegar, because its taste is simply more pleasant.

Henceforth, you can use ready baking powder Or cook it yourself each time. Just remember that for good leavening, the neutralization reaction must take place directly in the dough, and not in a spoonful of soda. We wish you successful baking, high pies and soft muffins, without a soda aftertaste and with a loose, airy crumb.

Properly prepared, that is, quenched soda is a great ingredient if you want to make a fluffy, airy and delicious baking treat. Yes, it is soda (as a variation - baking powder) that gives the dough a porous, light, friable texture during baking; Allows the dough to rise and keep its fluffy shape. Therefore, it is important to know how to extinguish soda, how to extinguish it, what proportions to observe and when to add to the dough. We'll talk about this.

Extinguish soda correctly

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

How to extinguish soda

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

How to extinguish soda with vinegar

The procedure is simple. Better to do it over the test. Put on a tablespoon (you can use a teaspoon, but you can see it better on a tablespoon) required amount soda (what is indicated in the recipe is usually a teaspoon without a slide). And drip vinegar on the soda. If you are afraid to overdo it, pour a little bit of vinegar into a glass or a tablespoon. Soda will begin to foam (the same carbon dioxide is released). As soon as all the soda foams, immediately put it in 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 okay. It is the process of carbon dioxide release that is decisive in giving baking porosity and splendor. 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. Soda will enter into a chemical reaction with acidic components right in the dough.

Many cooks 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 baking the desired splendor. Therefore, it is recommended to use the method of extinguishing 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 lush and airy.

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

Alternative to soda

Today, soda can be replaced with baking powder (baking powder). The simplicity of its use is that it is not necessary to extinguish or dilute anything. In the composition of baking powder (baking powder): soda, lemon acid and flour (or starch, or powdered sugar). The ratio is specially calculated so that the soda reacts. The result is the same.

Baking soda slaked with vinegar, in modern recipes for making confectionery or pancake dough, is very often recommended as a baking powder. According to the recommendations, not vinegar and soda should be added to the dough (on their own), but the product of their interaction - sodium acetate, since it is this substance that is formed in the process of extinguishing soda with vinegar. sodium acetate ( food supplement E262) is used in food production as a preservative or acidity regulator, but not as a leavening agent. Sodium acetate has a sufficiently high thermal stability and does not decompose into gaseous products under baking conditions, i.e. It doesn't loosen 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. Until then, let's continue.

In 1 medium teaspoon without a slide, 8 g of baking soda is placed. If you pour into this teaspoon (to the brim!) Vinegar (9% solution acetic acid) or vinegar essence (70% acetic acid solution), then their mass will be approximately 4 g. Thus, in order to completely extinguish 1 teaspoon of baking soda with acetic acid, approximately 71 g (16 teaspoons) of vinegar (9%) will be required or 8 g (2 teaspoons) vinegar essence (70%).

- “scoop soda into a spoon and drop vinegar there, the soda will hiss, I mix it a little. All! The soda is off!";

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

- "how to extinguish soda with vinegar: mix 1 tablespoon of soda with 1 tablespoon of vinegar";

- in the most daring advice, it is recommended “to ½ tsp. drinking soda add 1 dessert spoon of vinegar. In 1 dessert spoon, 2 teaspoons are placed, i.e. this tip recommends using only 4 teaspoons of vinegar to extinguish 1 teaspoon of soda, and not 16, as required by the calculation.

The conclusion is obvious - the dough is loosened by the baking soda that remains after the completion of the spectacular experience of extinguishing it with vinegar. When the dough is heated, the baking soda decomposes with the release of carbon dioxide, which gives the dough a certain porosity.

2NaHCO3 → Na2CO3 + CO2 + H2O

The whole point of pre-extinguishing soda with vinegar is that the cook gets the opportunity to admire impressive results. chemical experience, during which a "pop" is obtained.

Please note that the thermal decomposition of baking soda (sodium bicarbonate) leaves sodium carbonate (Na2CO3) 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.

Cooks (who have forgotten chemistry) claim that when extinguishing soda with vinegar in ready-made pastries the unpleasant aftertaste of soda is reduced. This is correct to some extent, because as a result of the quenching reaction, the soda content in finished product decreases somewhat. However, the soda flavor will remain until all of the sodium carbonate has been destroyed by the acids found in the products used to knead 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 form of the following equation

NaHCO3 + CH3COOH → CH3COONa + CO2 + H2O

If the chemical reaction of vinegar + soda goes completely, then there will be no soda left in the dough, which gives finished product unpleasant "soapy" taste.

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

How to replace baking 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 pungent odor and goes on sale in a crystalline state (in the form of a monohydrate, in which there is 1 molecule of water per 1 molecule of acid: C6H8O7 ∙ H2O).

It takes 6.7 grams (1.5 teaspoons) of crystalline citric acid to completely "quench" 8 grams (1 teaspoon) of baking soda.

Here is a recipe for early ripening pancakes published over 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, to neutralize which 1 teaspoon of citric acid is used. Acid and soda dissolve in water separately in different glasses! First, an acid solution is 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 proceeds directly in the test. Carbon dioxide quickly and evenly loosens the entire volume of dough, and does not entertain the hostess with meaningless hissing and “bubble” in a teaspoon.

With the ratio of citric acid and baking soda recommended in the recipe, the decomposition reaction of baking soda proceeds quite fully, but not completely. Part of the soda remains outstanding. This is a very important condition for good loosening of the dough. The carbon dioxide released during the interaction of citric acid and baking soda loosens the pancake dough during its preparation. Excess baking soda breaks down during the baking process of pancakes and gives them additional porosity.

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

Let's sum up what has been said.

Extinguishing soda with vinegar before adding them to the dough does not make culinary sense, since the carbon dioxide released during this reaction does not enter the dough, but escapes into the air. The dough is unnecessarily contaminated with sodium acetate. For normal loosening of the dough, the reaction of decomposition of soda with the release of carbon dioxide must proceed directly in the dough, and soda must be evenly distributed throughout its entire volume.

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

I decided to try to answer this rather acute question, the controversy around which tirelessly flares up again and again, namely: why extinguish soda when baking and is it worth it? Why is this question still haunting so many people?

The question "to extinguish or not quench baking soda with vinegar"is as eternal as the question: "what came first - the chicken or the egg." However, after delving into the literature, interrupting a bunch of sites, including foreign ones, I came to the conclusion that this issue is from the strength of 70-80 years, read almost as long as our country exists after the October Revolution. Perhaps I was looking badly, perhaps not there, but the lack of information led me to these conclusions.

Breaking through a great many recipes of old Russian cuisine, I did not find a single one where soda was mentioned. Previously, pastries in our country were mostly yeast-based, or without the addition of any rise and loosening accelerators at all.

So, baking soda was invented by the French chemist Leblanc at the end of the 18th century. This invention came to 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 by trial and error. Why was it decided to extinguish the soda? Yes, simply because our tradition of eating everything “hot, hot” in this case is only harmful.

The fact is that quick soda in hot baking has a very unpleasant “soapy” taste. What was “corrected” by extinguishing it, namely, adding boiling water or fermented milk products to soda. For pancakes, this method still gives very good results. However, imagine what will happen to your sand dough if you pour a glass of boiling water into it? The answer is obvious. Therefore, it was invented to replace boiling water or dairy products diluted with 9% vinegar or lemon juice.

Now let's go in order:

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

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

Is baking soda a baking powder?

- Not. By itself, baking soda is not a baking powder. In order for the process of loosening (the release of carbon dioxide), soda needs two components: an acidic environment and high temperature. Important note: let's not delve into chemistry, and consider only the aspect that is necessary for cooking, so we will not take into account fair remarks that only one of the components is enough to release carbon dioxide due 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 they still write, and I will not adapt it to baking powder either, so as not to confuse and scare away my visitors. Culinary illiteracy has played almost the main role - soda needs acid, and instead of introducing something sour into the composition - honey, sour cream, and so on - they pour and pour vinegar. “And what does honey have to do with it, is it sour?” - you ask. I explain: do not confuse sweet with the pH reaction: “Honey has an acid reaction pH = 3.26-4.36”, which is what we need.

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

Do I need to extinguish the soda?

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

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

Why, if you do not extinguish soda with vinegar, does an unpleasant taste remain?

  • Firstly, the cooled baking - the aftertaste can be either minimal or completely absent.
  • Secondly, it's all about the exact dosage. I have never seen a hostess who, with electronic scales to the gram, weighs every product that goes into baking. Yes, and the recipes themselves ALL sin with “approximacy”, they are made by eye. Imagine, for example, a large apple that is meant by a Ukrainian hostess, or a resident of Sverdlovsk. Their concept of big will be very different. What about modern recipes, then the amount of soda in them is incredibly large (everything is calculated on the fact that they still want to pay off the soda)

Many housewives very often bake various pastry shops and bakery products, such as for example cakes, pancakes, pancakes, pies and so on. When baking, everyone comes across soda and baking powder, which is often called baking powder. The principle of action of these ingredients is generally clear to everyone, but let's take a closer look at what they are for and how to use them correctly. We will also talk about how to extinguish soda with vinegar correctly.

Everyone 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. By itself, soda is not able to somehow affect the dough, but when combined with an acidic environment, a chemical reaction occurs, during which 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 loosening of the dough occurs. Due to this reaction, the dough becomes lush 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. Citric acid is more often used in baking powder, and a neutral component - flour, or powdered sugar - acts as a filler. 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 a 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.

Soda must be extinguished, because if this is not done, it will certainly act, but the effect will not be the same at all. Without acid, soda will also act as a baking powder, but it will begin to disintegrate only at 60 degrees, that is, already directly in the baking process. The result is not quite high-quality baked goods with a characteristic taste of soda. The taste remains, because without acid, soda is not able to react completely. In order for all soda to react without residue, you need to know how to extinguish soda with vinegar correctly.

Many housewives do the following: they collect a certain amount of soda in 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, all this seething mixture is kneaded into the dough. And what is most surprising, everyone believes that this is the right way to pay off soda. But this is a very deep delusion. Such housewives absolutely do not understand why and how to extinguish soda with vinegar. With this method, the reaction that should take place directly in the test takes place in the open air, where, apart from a beautiful spectacle, it does not bring any other 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 should be introduced directly when kneading the dough. With this method, the effect of soda will be maximum, you will get a lush and elastic dough. And the pastries will not taste like soda and will also be lush.

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

Now you all know about soda, baking powder and how to extinguish soda with vinegar. The knowledge gained will surely make your pastries even more magnificent and tastier.

Housewives know that soda is the best baking powder for dough. Almost all expensive, commercial baking powder uses regular baking soda with some chemical additives.

However, in the test for pies, cakes, pancakes and pastries, not pure soda is used, but slaked soda.

Why should you turn off the soda?

The answer to this question is quite obvious. When used properly, baking soda is a unique baking powder. With proper use, the loosening properties of soda are fully manifested. In particular, citric acid and soda give such an active reaction that soda, as an element, begins to decompose and release a large amount of carbon dioxide, due to which the dough is more airy, light and porous.

You can extinguish soda with several active substances that can be found in any kitchen, but we’ll make a reservation right away that if fermented milk products are present in your test, then no additional products will be required to dilute the soda.

How to extinguish soda with citric acid

Perhaps this is the most common way to quickly and easily extinguish soda. How to extinguish soda with citric acid? Very simple! To do this, you need to take the required amount of soda, which is diluted in a ratio of 1: 2. Lemon can be squeezed directly into the soda. Then soda and lemon juice should be mixed with flour. As you can see, the recipe is simple, but very effective.

How to extinguish soda with vinegar

In addition to lemon juice or citric acid, soda can be quenched with ordinary vinegar, which is easily sold at any grocery store.

To get a good result, you need to drip 5-7 drops of 9% vinegar into a teaspoon. It is not worth pouring this liquid into the flour, since there is a very high probability of overdoing it and pouring too much vinegar. Vinegar in a spoon should be poured into soda, and as soon as it starts to hiss and foam, you must immediately pour it into flour.

How to extinguish soda with sour cream and kefir

In cases where the dough is kneaded on the basis of kefir or sour cream, just add soda to achieve the effect of splendor or airiness. How to extinguish soda with kefir or sour cream if these products are not in the test? Everything is quite simple: take a tablespoon of sour cream or kefir, add soda and stir. Add the resulting mixture to the dough.

little trick

To make the perfect homemade baking powder (aka baking powder), you'll need baking soda, vinegar, flour, and a pinch. Starch plays the role of a thickener, and enhances the splitting reaction. In my own way chemical composition and efficiency, such a mixture is not inferior to expensive purchased options, and at the same time it costs several times cheaper, which allows you to significantly save when preparing a variety of pastries.

To feed the family with tasty and modern dishes, the hostess needs to constantly improve her skills, as required by the recipe of the delicacy, its serving and decoration.

For example, to prepare fragrant buns with a golden crispy crust, it is necessary to knead the dough correctly and according to the recipe, with the exact amount of all ingredients.

And without yeast, it turns out to be dense, does not rise, and remains “squat”. In the absence of baking powder, you can take baking soda, you just need to pay it off correctly.

How to do this, we will understand in this article.

Why do you need to extinguish?

In culinary - yeast-free dough used in many types of products. For example, for shortbread and puff pastry, pizza, dumplings, khinkali, etc.

And the splendor in it is achieved due to the fact that carbon dioxide is released during quenching, during baking or an acidic environment.

And in order for the baking to turn out porous and light, you need to carefully separate the slaked soda (carbon dioxide). Based on the theory - a product without quenching gives a much smaller effect of loosening.

One of the main reasons why it is quenched in baking is to improve the quality of the baked product. But for this it is not at all necessary to use slaked soda, but is used as a dry ingredient, and baking does not get worse.

It should be noted that if there is no acidic environment, then the quenching process is not complete. After baking, soda will be felt.

Of particular importance, which vinegar or fermented milk product was chosen for quenching, does not matter.

Used and the usual - table, and the one that is intended for dressing salads - apple or wine. The main task is to create the right acidic environment.

And it is very important to use the exact amount of products, otherwise you will not get a lush and airy treat.

What else can be used?

  • Apple (or any other fruit) vinegar 6-9%;
  • Citric acid or freshly squeezed juice;
  • Any fermented milk product;
  • Jam, jams from sour fruits and berries;
  • Natural juice acidic fruits, such as cranberry juice.

How to extinguish with vinegar according to the classic recipe?

The amount of products in exact proportions will directly depend on the chosen recipe.

  • Baking soda;
  • Flour;
  • Vinegar;
  • Water or any dairy product.

You can not extinguish soda in advance, this is done immediately before kneading and baking the product.

In order to properly knead the dough, you need to mix all the dry ingredients, add soda and mix well so that it is evenly distributed.

Liquid ingredients with the addition of vinegar are mixed separately in another container. If kefir is used, then vinegar can be omitted.

Before transferring the product to the baking dish, it is necessary to thoroughly mix the liquid and dry bases, and immediately start baking. This will allow you to get a very airy and soft treat.

The amount of water must be exactly as specified in the recipe, otherwise the chemical reaction may not completely occur. And as a consequence - a taste in baking.

It is this method that is considered correct, while the reaction of sodium bicarbonate will be visible to the naked eye.

Carbon dioxide, which makes yeast-free dough porous and airy, does not evaporate during kneading, and continues to work during the baking process.

Expert opinion


We immediately answer the question - you should not extinguish the product in a spoon, as our grandmothers did. In this case, CO2 will evaporate almost instantly, without getting to the rest of the components, and it is pointless to expect an amazing result from a treat.

Alternative extinguishing methods

In rare cases, it happens that you need to choose another option without using soda slaked with vinegar, then you can use baking powder.

Expert opinion

Attention!

IMPORTANT!!! It should be noted that baking with NaHCO3 is recommended at a temperature of 180-200 C.

In addition to the quenching method with vinegar, cooks and pastry chefs use other ways to get fluffy and airy pastries:

  1. Yesterday's kefir is used, which is heated, and soda is kneaded in it. Kefir then foams heavily and is immediately added to the dry components of the product;
  2. Baking powder (baking powder) is used in which the composition is almost identical.

How to quench with boiling water?


If one of the family members has gastrointestinal diseases, an ulcer or gastritis, it is recommended to extinguish soda with ordinary boiling water.

  • Flour;
  • Boiling water;
  • Baking soda.

Mix flour and baking soda in a bowl so that everything is evenly mixed. Boil a kettle of water, quickly pour the right amount of water to the flour and knead, first using a spoon, and then when the mass has cooled down a bit, you can start kneading with your hands.

How to properly extinguish with citric acid?

You can also use dry citric acid, its exact amount and other proportions of the components will be indicated in the recipe.

  • Baking soda;
  • Wheat flour;
  • Lemon acid.

You will need three kitchen bowls. In a large one, it is necessary to pour flour, in the other two, mix water with lemon juice, and water with soda.

After dissolving all the grains, the liquids can be mixed and kneaded.

How to extinguish for cooking pancakes and fritters?

For making pancakes thin pancakes or soda fritters are used literally a couple of pinches.

It is necessary not to overdo it so that its taste is not felt, and by all means extinguish it. You can do this with lemon juice, ordinary vinegar (just a few drops) or boiling water.

Expert opinion

Did you know?

If kefir or another fermented milk product is used, for example, whey, then there is no need to quench sodium bicarbonate for pancakes, the reaction will occur by itself during the baking process.

It is imperative to quench in a separate bowl, then mix with the rest of the liquid components, and only then add flour to the resulting mixture.

How to quench with natural lemon juice?


Ordinary vinegar and even dry citric acid have a rather negative effect on the stomach, and many of these ingredients should not be eaten.

On the other hand, not everyone likes or tolerates fermented milk products well, but delicious pastries want tea.

You can repay natural and healthy freshly squeezed lemon juice, although you can take a lime. Often, baking soda with lemon juice is also used for heartburn - drinking soda in this case perfectly eliminates the problem.

  • Baking soda;
  • Lemon or lime;
  • Wheat flour;
  • Water.

The dough preparation technique is similar to traditional recipe extinguishing soda with vinegar - i.e. three bowls, in one flour, in the second water with soda, in the third - water with lemon. Mix everything and you can form pastries.

Proper quenching with kefir

It may seem that when quenching with kefir, no reaction occurs, especially if mudflows do not heat it. But this is far from the case, a complex chemical process occurs during baking.

  • Soda;
  • Flour;
  • Kefir or any other fermented milk product.

Combine soda with flour, mix well and pour in the right amount of kefir. Knead by adding the rest of the baking ingredients.

Is it possible to extinguish the soda in the dough with sour cream?

The answer to this question is quite simple - yes, you can, since sour cream is a product that contains lactic acid.

  • Sour cream - from 10 to 25%;
  • Soda;
  • Wheat flour.

It is enough just to add soda to sour cream, mix everything well and combine with flour, kneading products for subsequent baking.

Is it possible to extinguish soda with milk?

Unfortunately, regular milk soda is almost impossible to extinguish. First, the reaction occurs only if the product contains an acid.

And secondly, it is possible to extinguish the soda if you heat the milk to a boil.