You will need
- - teaspoon;
- soda;
- - vinegar, lemon juice or boiling water.
Instruction
1
Pour the soda in a teaspoon. Most likely, the number of soda specified in the recipe, but the proper ratio is 1/4 teaspoon of baking soda 250 g flour.
2
Sprinkle in a spoon a little vinegar. This will start a chemical reaction — the baking soda interacts with the acid to release carbon dioxide, necessary for the dough was loose and raised up. A few drops of vinegar should be enough to all the soda turned into foam.
3
When all the soda will begin to foam and sizzle, immediately add it to the dough, without waiting for the end of the reaction.
4
In addition to the vinegar you can use lemon juice. Squeeze a lemon in a spoon with baking soda — the effect is the same as that from vinegar.
5
Sometimes soda quenched in kefir, yogurt or sour cream. However, in no case do not do this if the above ingredients are not listed in the recipe. If in the test there are any dairy products, to extinguish soda with vinegar or lemon juice is not necessary. Just add the required amount of soda in sour milk, yogurt or sour cream and stir, and then add the mixture to the dough.
6
Try to extinguish soda with boiling water. Soda decomposes not only when subjected to acid, but also heat.
Note
Do not use too concentrated vinegar. It should be no more than 9%. Otherwise, dilute the vinegar with water and then pour it in a spoon with baking soda. It is best suited for cooking Apple cider and wine vinegars.
Slaked quicklime and soda – not the same! The dough won't rise if the baking soda quicklime, and in the test there are no oxidizing agents.
Slaked quicklime and soda – not the same! The dough won't rise if the baking soda quicklime, and in the test there are no oxidizing agents.
Useful advice
If you are afraid to spill the vinegar, pour the baking soda into the Cup, and then pour acid in there. However with a spoon of slaked soda will be added to the dough.
According to Shape magazine, quicklime, soda you need to add in the flour, and vinegar or citric acid in eggs or in the dough. The same source reports that the dough with the addition of baking soda should be stirred quickly, otherwise it will settle.
According to Shape magazine, quicklime, soda you need to add in the flour, and vinegar or citric acid in eggs or in the dough. The same source reports that the dough with the addition of baking soda should be stirred quickly, otherwise it will settle.