Why should soda be quenched with vinegar? Soda slaked with boiling water, which gives the body

Everyone loves homemade cakes, pies and pancakes. The aroma of baking gives comfort to the house, creates a unique atmosphere when representatives of two or three generations gather at a common table. Therefore, every housewife, even the one who prefers to spend a minimum of time preparing dinners, periodically indulges her household with pancakes or cookies of her own production. The recipe for any such dish includes slaked soda. It allows you to make the dough fluffier and lighter. But how can you extinguish soda? Let's remember the methods used by housewives - from "watering" with vinegar to flavoring yogurt.

Slaked soda makes the dough more crumbly

Soda (otherwise - sodium bicarbonate) is an important component of many dishes. It stabilizes the suspension, that is, it “sets” the dough to certain dimensions, acts as a baking powder.

Without the use of this ingredient, the pancakes will turn out flat, the airiness will disappear. But it is necessary to extinguish the soda, since by itself it will not have the desired effect, it will only give the dish a soapy taste. In the reaction that occurs between soda and the second component - most often it is vinegar - carbon dioxide is released. Its bubbles instantly make the dough light and tender.

What is used to extinguish

Gas is released when baking soda is extinguished with vinegar. A reaction occurs, giving carbon dioxide, water, sodium acetate. There is very little of the second component, the third also appears in negligible quantities, therefore it does not have any effect on the future dough, but the first makes the pies crumbly, literally “melting in the mouth”.

Bicarbonate quenched with vinegar can be replaced with baking powder, which is available at any grocery store. We will talk about this a little later, but for now we will analyze various ways to extinguish soda with ordinary vinegar or other products if the solution is not at hand.

You can extinguish soda not only with vinegar

For extinguishing, you can use:

• vinegar essence (previously diluted);
• fruit juices (citrus juices are great);
• citric acid;
• sour fruit jam;
• soda;
• alcohol;
• kefir or yogurt.

But that is not all. It turns out that in the absence of these products, simple boiling water will do! There is one in every kitchen.

How to extinguish soda

Why you need to extinguish soda with vinegar, we have already figured out. How to do it right? If you have a bottle of 9% table acid in your refrigerator, use a ratio of 2 parts baking soda to 1 part vinegar. The unit of measurement is a teaspoon, and the recipes give the following instructions: “Take soda (one third of a teaspoon) and pour vinegar (two thirds).”

But today, experienced confectioners look at this procedure in a slightly different way. It is generally accepted that this is not the way to do it. Why is it impossible to extinguish soda with vinegar in a spoon, as our mothers and grandmothers did? The fact is that the resulting carbon dioxide quickly evaporates. In the "dry residue" we will get only sodium acetate, which will not help the cause - it will not give splendor to the dough. Better prepare two small plates and do this:

• in the first plate we put dry bulk products, including bicarbonate;
• pour liquid components into the second, add acid here;
• we combine one and the other mixture;
• mix everything.

As a result, the soda is repaid already in the dough, so homemade cakes turn out to be lush and tasty. So you can prepare the basis for pies, white bread, muffins.

To extinguish the soda in the text, you need to mix the liquid components separately

If there is an essence in the house, then it will also come in handy for baking delicious puffy pies. But keep in mind: the essence is very concentrated, so before extinguishing the soda, you should dilute the essence with water. Proportions for dilution: for 1 spoon of essence we take 10 tablespoons of water. The ingredients are measured in teaspoons. When a liquid of the desired concentration is obtained, we quench sodium bicarbonate with it. You can do this in the same way as described above, that is, add both components directly to the dough.

How to replace vinegar and essence

Table vinegar is not always at hand. It happens that the product is over, and there is no time to go to the store. For some diseases of the gastrointestinal tract, especially when they are exacerbated, it is also undesirable to use this ingredient. Let's try to find an alternative.

What is suitable if there is neither vinegar nor essence? We use products that contain sour juice:

• liquid component of lemon pulp;
• orange juice;
• kefir;
• sour milk;
• curdled milk.

There is no need to specifically mix sodium bicarbonate with these components in a separate container. As in the first case, we will connect the products directly in the test.

What can replace soda slaked with vinegar? Pay attention to citrus juice and citric acid. These products will give the necessary reaction.

Citric acid and lemon juice

Citric acid can be found in every home. We carry out quenching, observing the following ratio: take 12 g of lemon powder in a third of a glass of water.

We dissolve the soda in the second glass, so that the amount of sodium bicarbonate powder turns out to be small - we take about a quarter of a teaspoon. There is also little water. Next, mix the ingredients, pouring them directly into the dough. Immediately stir everything and start baking.

Lemon or lime juice is great for quenching soda.

Love tea with lemon? So, this fruit is among your stocks. You need to squeeze the juice so that you get 9 teaspoons. A teaspoon of baking soda powder is mixed with 9 tablespoons of juice. Ideally, you should do the same as in the cases described above, that is, do not quench the powder separately, but combine the ingredients in the dough. Not only lemon juice is perfect, but also its exotic "brother" - lime.

Before starting baking, the dough is mixed very carefully so that even small lumps of soda do not remain in it: it will give the product an unpleasant aftertaste.

Dairy products

Why put out the soda with vinegar if you have some yogurt left over from last night's dinner? Let's put her to work!

1. Heat the buttermilk over low heat until warm.
2. Add bicarbonate to it.
3. Stir vigorously.
4. Now it remains only to pour the mixture into the dough.

Worth paying attention! Instead of curdled milk, you can use kefir or sour cream.

sour juice

It is good to extinguish soda with juice, especially if it is citrus juice. Juices are also suitable:

• grape;
• apple;
• berry.

Proportions can be done "by eye", about the same as if it were lemon juice.

If you have just harvested currants in the country, squeeze the juice from a glass of berries and pour soda over them. Cranberries give the same result.

boiling water

In some recipes, the quenching formula is different: experts suggest trying ordinary boiling water. The method is this:

1. Boil water (you can take in the volume of a glass).
2. We combine soda and wheat flour in a separate plate, mix.
3. Mix dough with boiling water.
4. Quickly bring to a homogeneous state.

Where else can you use slaked soda:

balsamic vinegar

Balsamic vinegar is not cheap. Real balsamic vinegar is made in Italy from white grapes. A couple of drops of it are enough to give any dish - for example, a salad - an original taste. It probably does not make sense to spend such an expensive product on quenching: firstly, it loses some of its useful properties during baking, and secondly, it is not economically feasible. If you still decide to try, take a spoonful of soda (a teaspoon) and 4 teaspoons of vinegar. The product looks unusual: it is thick and dark, like tar. But the quenching reaction will be quite ordinary.

How to make baking powder

It is clear why the soda is quenched - so that the baking becomes lush and porous. Is it possible to do without it? In pies, this white powder is necessary, otherwise the dough will become tough and indigestible. But when baking pancakes, you can do without soda. But keep in mind: the pancakes will turn out flat. If you are baking pancakes, you can skip the baking soda. Whisk the eggs well or replace the sodium bicarbonate with baking powder.

You can make your own baking powder

Baking powder is a baking powder prepared on the basis of components already familiar to us: soda and acid. An additional ingredient is flour or starch.

Want to make your own baking powder? You will need soda (5 g), starch (12 g), citric acid (3 g).

This mixture is perfect for several types of dough:

• biscuit;
• custard;
• rich;
• sand.

If there is ready-made baking powder, the hostess gets the opportunity to quickly knead the dough and prepare it for baking, since the ingredients are already collected there in the right proportions, and you don’t have to measure anything.

If your dough contains honey, chocolate, molasses, you will do well without classic quenching. Sodium bicarbonate reacts with them without additional stimulation with vinegar.

You can try to use alcohol, for example, cognac. It will give the dough airiness. In addition, the baked cake will acquire an interesting flavor and aroma. Along with cognac, rum, liquor and other types of alcohol are used, and this is not necessarily strong alcohol. Some recipes call for wine or beer.

For sweet, unleavened or custard dough, soda is well suited. We take ordinary carbonated mineral water and pour it into the dough. It will saturate future pies with carbon dioxide in sufficient quantities.

Demonstration of the quenching reaction: what it looks like

The dough, which contains slaked soda, rises very well, and the pastries become crumbly. Do you want to explain to children the reasons for modifying finished products? Then demonstrate how the reaction of formation of carbon dioxide, water and sodium acetate proceeds.

Do this experience. Put a third of a teaspoon of soda powder into a glass, pour half the volume of water and stir. Then pour vinegar into the liquid - no more than a teaspoon. There is an instant formation of foam, a hiss is heard. This is how gas bubbles form and immediately exit the mixture.

It becomes clear why it makes little sense to quench the soda separately in a spoon: the gas will disappear so quickly that the most valuable property of the solution will be lost - to give splendor and friability to baking. So it's better to extinguish the powder in the dough.

Video: three ways to extinguish soda

Tell us about your methods of extinguishing. You may have come up with your own method for baking fluffy biscuit or crumbly cake. Or maybe share the recipe for the most delicate cake that will melt on your tongue? Looking forward to your comments and advice!

Baking soda is the first assistant for any housewife in preparing delicious and lush pastries. This absolutely harmless and time-tested product can be found in any kitchen. In order for the dough to turn out airy and ready-made homemade confectionery soft, it is important to know how to properly extinguish baking soda.

The use of baking soda in the preparation of baking dough allows you to replace baking powder or baking powder. However, loose and crumbly dough is obtained only if quenched with vinegar, citric acid, or any other effective method.

Baking soda is also used in baking for other purposes. For example, when preparing stuffed pies, adding it allows you to:

• Make tough meat tender and soft.
• Give the berries even more sweetness.
• Speed ​​up the cooking time of beans.
• Get rid of vegetables and greens from harmful nitrate salts.

All components of baking - flour, dairy products, sugar and salt, go well with baking soda.

Why do you need to extinguish soda?

Any good housewife wants to cook magnificent pastries. You don't have to use yeast to make homemade cupcakes, pancakes, cakes, and pies fluffy. You can achieve a crumbly dough with the help of slaked baking soda.

The porous structure of the baking base is created by bubbles of carbon dioxide, which will release sodium bicarbonate when in an acidic environment. In the preparation of porous dough, it is acid that is a necessary condition for converting into baking powder. Without a quenching procedure, it will not be possible to achieve a similar effect, since soda itself is not able to enter into an oxidation reaction. In addition, the substance added to the dough in its pure form will leave a noticeable soda flavor in the finished baking.

Can something replace the soda?

Several products can be a good alternative, but you should use them only according to the instructions of the recipe. So, you can replace soda in baking:

• fats - butter or margarine;
• alcohol - vodka, rum, cognac or beer.

Ammonium carbonate also perfectly copes with the role of baking powder. This dense, crumbly salt substance raises yeast-free dough without changing its taste.

A similar effect is obtained by adding highly carbonated mineral water in equal proportions with a sour milk product to a dough mixed with kefir, sour cream or whey.

How to extinguish soda with vinegar?

There are several ways in which the sodium bicarbonate quench reaction can be carried out:

1. You can extinguish soda in an ordinary tablespoon by pouring bicarbonate with vinegar solution. And after “boiling” the mixture, carefully pour it into the dough. The main disadvantage of this method is the lack of clear indications regarding the ratio of components, because a certain amount of soda may not react with vinegar.
2. It will be much more effective to immediately pour soda into the liquid part of the dough (without flour), and only then add a few drops of vinegar. Knead the dough until the powder is completely dissolved. It only takes a couple of seconds for the reaction to take place.
3. But the most optimal way to extinguish soda is to add 1 tsp. bicarbonate to the dry components of the dough, and pour vinegar (in a ratio of 1: 2) into the liquid ingredients. And only then connect them together. So it will be possible to completely preserve carbon dioxide in the dough, which will “raise” the pastries.

What kind of vinegar to use for extinguishing is only a matter of personal preference. With this task, both ordinary table vinegar and apple or wine vinegar do an excellent job.

Other ways to extinguish

The main condition for the soda quenching process – acidic environment. It can be created not only with vinegar, but also with products such as:

• Lemon acid.

An easy way to quench baking soda with lemon is a great substitute for vinegar. It is enough just to dilute the bicarbonate in citric acid in a ratio of 1: 2, then add the mixture to the flour.

• Lemon juice.

Quenching soda with lemon juice is ideal for making children's desserts. Pleasant citrus notes will complement the taste of baking well.

In order to extinguish sodium bicarbonate with lemon juice, you need to mix 1 tsp. powder and 2 tsp. lemon juice with 250 gr (2 tablespoons) flour.

• Dairy products.

Fermented milk products are able to independently create all the conditions for the reaction of bicarbonate, so there is no need to use vinegar for quenching. Under the influence of high temperatures and acid from kefir or sour cream, the powder begins to disintegrate.

• Regular boiling water.

Soda slaked with hot water is much easier for the body to absorb. In order for bicarbonate to react, it is necessary to pour boiled water into a container, then pour in the powder and mix thoroughly. The release of air bubbles will tell you that the quenching procedure with boiling water was successful.

Lush baking is obtained with proper and timely quenching. During the cooking process, it is important to follow the technology and proportions of the components indicated in the recipe, so that the result is guaranteed to please relatives and friends.

Delicious recipes for pancakes, fritters, charlottes

Homemade lush pastries are the decoration of any table. You can cook thin pancakes, air pancakes or fragrant charlotte to the delight of all family members even from a minimum set of ingredients. The main thing is to knead the dough correctly and do not forget to add slaked soda to it.

How to make thin soda pancakes

To prepare thin pancakes with a crispy border, you will need:

• 500 gr (2 tablespoons) flour;
• 1 l (4 tablespoons) milk;
• 3 chicken eggs;
• 100 g of melted butter;
• ½ tsp soda and citric acid (at the tip of a knife);
• salt, granulated sugar (to taste);
• a pinch of vanilla.

1. Pour flour into a large dish, dilute with warmed milk.
2. Grind the eggs with sugar, pour the egg-sugar mixture into the flour. Add salt, vanilla, melted butter.
3. Before kneading the dough, it is necessary to extinguish the soda for pancakes. To do this, pour 2 tablespoons into two empty glasses. clean water, then dilute soda in one, and a lemon in the other. Mix the contents of the glasses together. When the soda sizzles, add it to the dough.
4. Grease the hot surface of the pan with a piece of butter.
5. Fry pancakes for 1-2 minutes on each side.

Thin pancakes ready with heat and heat can be safely treated to your family and friends.

Sour cream pancake recipe

Pancakes on sour cream are prepared very simply. The thickness of the pancakes is determined by the density of the kneaded dough. The pancake mass should not contain lumps, therefore it is important to sift the flour before kneading, and add water or warm milk in small volumes.

To make pancakes with sour cream you will need:

• 750 gr (1.5 tablespoons) flour;
• 1 l (2 tablespoons) milk;
• 2 chicken eggs;
• ½ st. sour cream;
• ½ tsp soda;
• 4 tbsp Sahara;
• 3 tbsp sunflower oil;
• 100 gr. butter.

Step by step cooking process:

1. Combine sour cream and eggs, mix well. Salt the mass, add sugar and ½ tbsp. milk.
2. In the process of sifting flour, add soda. Pour flour into a mass of eggs, sour cream and milk, mix thoroughly. Pour the remaining milk, add sunflower oil, knead until the lumps disappear.

It is not necessary to specifically extinguish soda for pancakes, since in this recipe fermented milk products are responsible for this process.

1. Pancakes fry in a greased pan until golden.

Recipe for lush pancakes on kefir

The secret of making lush pancakes lies in kneading the dough on sour kefir. It is enough to put it out of the refrigerator overnight and let it brew at room temperature, so that by breakfast you can enjoy the taste of airy pancakes.

To make kefir fritters you will need:

• 500 ml of kefir;
• 500 gr (2st.) flour;
• 1 tsp salt and 3 tbsp. Sahara;
• 1 tsp soda.

Step by step cooking process:

1. Pour kefir into a deep bowl, add soda, granulated sugar, mix everything well.

It is not necessary to use vinegar to extinguish soda, as kefir will cope with this task on its own, while eliminating the soda taste and smell.

1. Pour flour into the kefir mixture, knead until the consistency of thick sour cream.
2. Cook pancakes on a hot oiled pan.

Air kefir prepared according to this recipe remains soft and fresh even the next day.

How to cook apple pie

It is impossible to resist the smell of homemade apple pie, and in order to prepare fragrant charlotte, it will take only a few minutes and a minimum of ingredients:

• 10 fresh apples;
• breadcrumbs;
• 3 chicken eggs;
• 2/3 cup sugar;
• 250 gr (1 tbsp) flour;
• ½ tsp soda and vinegar.

Step by step cooking process:

1. Peel apples, remove cores with seeds. Cut into slices.
2. Prepare a baking dish by sprinkling the bottom of a baking sheet with breadcrumbs. Additionally, the sides of the mold can be greased with a slice of butter so that the edges of the cake do not burn. Arrange apple slices on a baking sheet.
3. Beat eggs with sugar until a thick bubbly mass is formed. Pour in the vinegar.
4. Add soda to flour, combine dry ingredients with liquid, mixing thoroughly.
5. Spread batter evenly over apple slices. Put the mold in the oven for 20 minutes.

You can check the readiness of apple charlotte with a toothpick or fork, piercing the browned crust with the appliance.

The use of slaked soda in kneading dough for baking allows you to get lush confectionery even at home. It is very easy to extinguish pancake soda with vinegar or citric acid. The main thing is to strictly follow the proportions indicated in the recipe. And if you use fermented milk products in the preparation of the dough, then you don’t have to make any efforts at all - kefir, sour cream or sourdough will perfectly extinguish the soda on their own.

Wanting to please the family with fragrant pastries, housewives use yeast and baking powder for dough. But many prefer baking soda. To achieve the desired effect, sodium bicarbonate must be quenched with vinegar. Why do this and what can replace vinegar? There are rules that allow you to get the desired result with minimal cash costs.

What is baking soda used for?

In the food industry, soda is one of the widely used food additives. It acts as a suspension stabilizer, and is also used as. According to ongoing studies, drinking soda does not have a toxicological effect on the body. It is most commonly added to industrial products listed in the following table.

Alkalinizing substances for foodstuffs - table

Why put out the soda

The presence of soda in the composition of products related to baking and purchased in a store will be indicated by the inscription E500. Baking soda is often used in recipes for home baking and must be quenched with vinegar.

What is the need for such action? Under the influence of temperatures from 60 ° C or acid, a chemical reaction begins to occur, contributing to the formation of many bubbles of carbon dioxide. It is due to their appearance that the dough becomes more airy and porous.

Soda can give an unpleasant flavor to the muffin with excessive amounts. This substance also negatively affects the B vitamins, destroying them. It is for this reason that you should not abuse the excess dosage according to the prescription.

Demonstration of the reaction that occurs when soda is extinguished with vinegar - video

Sequence of mixing components

Unfortunately, many housewives do not know how to extinguish soda correctly, they get confused in the sequence of connecting the components. To select the most correct option, it is desirable to consider in detail the process of the ongoing reaction. In the process of extinguishing soda with acetic acid in a separate container or in a spoon, intense seething with foaming occurs. During this reaction, carbon dioxide is abundantly released, as well as sodium carbonate.

If the reaction takes place outside the dough, carbon dioxide is wasted and only sodium carbonate is left instead. It causes a soapy taste in finished products. However, by performing the soda quenching operation correctly, this effect can be avoided.

The procedure for extinguishing soda with vinegar:

1. Mix baking soda with flour and other dry ingredients.
2. Separately mix the vinegar, acting as an acid, with the liquid components of the recipe.
3. Combine liquid and dry ingredients.

It should be remembered that if there are any acidic products in the dough - yogurt, sour cream, lemon juice, buttermilk - adding vinegar is not advisable. The necessary reaction will occur by itself, providing the finished product with airiness.

Proportions for quenching

The recipes indicate different ratios of soda and vinegar. Considering that 1 teaspoon is 8 g of soda taken without a slide, then for complete (without residue) quenching of such an amount, one of the options is required:

• 71 g (about 4 tablespoons) vinegar (9 percent);
• 94 g (6 and a third tablespoons) apple or grape vinegar (6%);
• 8 g (half a tablespoon) vinegar essence (70%).

What can replace vinegar and vinegar essence

When preparing homemade baking, slaking soda is traditionally done with vinegar (9%) or vinegar essence (70%). If this component is missing, you can safely replace it:

• fruit natural vinegar (grape, apple, etc.);
• citric acid;
• berry or citrus juice;
• dairy products;
• boiling water;
• sour fruit jam.

Vinegar essence substitute products - photo gallery

Fruit vinegar is a great substitute for vinegar essence to extinguish soda. Lemon juice and other citrus juice is used to extinguish soda Citric acid powder - Vinegar substitute for soda quenching Kefir or whey perfectly quench soda Sour fruit jam in baking provides the same baking soda response as vinegar The interaction of soda and boiling water causes a chemical reaction to form bubbles of carbon dioxide

Using citric acid and lemon

When kneading dough that does not contain an acidic base, it is important to observe the proportions of soda and vinegar. If they are violated, the finished products will acquire an unpleasant taste, reminiscent of soap, if there is a lot of soda and a bitter aftertaste with an excess of vinegar. In such a test, it is better to use citric acid or lemon juice instead of vinegar.

1. Dissolve citric acid (12 g) in a small amount of water (about a third of a glass).
2. In a separate container, mix soda with water in the same proportions (the ratio of soda and citric acid in the dough should be 1: 1).
3. Pour both solutions into the dough and mix well.
4. Bake the dough immediately.

A similar effect is easily achieved with lemon juice (for 250 g of flour):

• 1 teaspoon of soda;
• 9 teaspoons lemon juice

In home baking recipes, proportions of citric acid and soda are recommended that provide such a decomposition reaction of sodium carbonate when part of the substance is deliberately not quenched. The interaction of soda and citric acid releases gas, which perfectly loosens the dough during cooking. And that excess part of the soda that remained quick, decomposes during the baking of the dough and gives it additional splendor, porosity.

Can you extinguish baking soda with balsamic vinegar?

Balsamic vinegar has a strong sweet and sour taste and is a great addition to vegetable dishes and salads. It is used to prepare a variety of meat sauces and salad dressings. It is recommended to limit the time of its heat treatment, but it is better to add it to fully or almost ready meals. Balsamic vinegar is usually not used in baking soda dough.

How to extinguish soda correctly - step by step recipes

There is a standard method for extinguishing soda with vinegar:

Extinguishing soda in a spoon is impractical, since when an instantaneous reaction occurs, CO 2 leaves the baked goods before it enters the dough.

How to use baking soda in a sour-milk base dough

The main task of extinguishing soda with acidic compounds or vinegar is to obtain a more fluffy and porous finished dough product. If a fermented milk product is present in the dough, you just need to combine soda with flour, as when using vinegar. If the recipe does not include a fermented milk component, you need to do the following:

1. Slightly heat the fermented milk product over a fire.
2. Then quickly introduce a dry alkaline component into it.
3. Mix the resulting composition quickly. At this time, a violent reaction occurs in it with abundant foaming.

In rare cases, the use of quick soda is allowed, for example, when making citrus jam. So their hard crusts soften better, while the jam itself loses an unpleasant bitter aftertaste.

Alternative substitute for soda - baking powder

In some cases, it is advisable to replace slaked soda with baking powder. Thanks to the composition of this finished product, which includes citric acid and soda, the need for a quenching process is eliminated. Such a baking powder can be a great alternative to slaked soda, while providing an excellent result. It is not necessary to buy it, but you can make it yourself.

1. Take 12 tsp. flour, 5 tsp soda, 3 tsp. citric acid.
2. Pour all of the above components one by one into the prepared dry and clean container.
3. Mix them well.
4. Store homemade baking powder in a tightly closed container.

pancake recipes

Traditionally, baking powder or quenched soda are used if fermented milk components are not included in the dough. So, when cooking pancakes on kefir, there is no need to extinguish soda. In this case, it is added to flour or heated kefir in its original, dry form.

Fritters on kefir

To prepare pancakes on kefir, it is not necessary to extinguish soda.

Ingredients:

• kefir - 250 ml (or 1 cup);
• flour - 350 g (or 1.5 cups);
• egg - 1 pc.;
• baking soda - 0.5 tsp;
• salt - 0.5 tsp;
• sugar - 1 tbsp. l.

Cooking method:

1. Beat the egg with salt and sugar.
2. Slightly warm the kefir and pour soda into it.
3. Add kefir with soda to a beaten egg with sugar.
4. Mix the resulting dough, adding flour in small portions.
5. Heat up a frying pan by pouring a small amount of vegetable oil into it.
6. Carefully spoon the finished dough onto the hot surface of the pan.
7. Once one side is cooked, turn the pancakes over with a spatula.

How to cook pancakes or pancakes in milk using slaked soda

To prepare pancakes or pancakes in milk with the addition of slaked soda, you can use this recipe (the proportions of soda and acid may vary, depending on the individual characteristics of a particular recipe).

Ingredients:

• eggs - 2 pcs.;
• flour - 1.5 cups;
• milk - 2 glasses;
• soda - 0.5 tsp;
• citric acid - 0.5 tsp;
• salt - 0.5 tsp;
• sugar - 2 tbsp. l.

Cooking method:

1. Beat the eggs well with sugar and salt, add milk to the resulting mixture.
2. Pre-mix soda with flour, pour citric acid powder into the resulting mixture, add to the dough in small portions.
3. Thoroughly mix all the ingredients, start frying the pancakes on both sides in a preheated pan, greased with sunflower oil.

The most common use of baking soda is in baking. Any housewife knows that this product, with moderate addition, will make the dough airy and fluffy. However, baking soda can also harm baked goods - an unpleasant aftertaste may appear. In order to avoid this, ordinary vinegar is used. How to extinguish soda with vinegar? Consider some useful tips and recipe options.

Many housewives and even experienced chefs extinguish soda with vinegar, but they themselves do not understand why this is done. This process is based on the chemical properties of the products. To deal with this, you need to remember a few laws of chemistry, known to us from school years.

So, baking soda has the property of being a baking powder. But in order for its properties to begin to manifest, it is necessary to place it in an acidic environment. There it begins to break down into molecules and carbon dioxide is released. It is he who loosens the dough, making its structure light. It turns out that to achieve this effect, the main requirement is the presence of an acidic environment.

When any sour-milk products are added to the dough, kefir is used in many recipes for sweet pastries, then it is she who creates favorable conditions for the start of the action of soda. In this case, a sufficient amount of carbon dioxide is released. If the proportion of the ratio of soda to the fermented milk product is not exactly observed, then part of the substance does not react. It is this residue that gives the finished baking an unpleasant aftertaste.

In order for the reaction to take place completely and the soda to completely succumb to the action of an acidic environment, vinegar is added. There are other options for extinguishing soda, for example, with boiling water, but many people prefer to use vinegar. This product is always at hand. In addition, it does not harm the dough at all, does not add odor and does not require changing the amount of other ingredients in the recipe. However, to get the desired result, it is necessary to do the quenching process correctly.

How to extinguish soda with 70% vinegar

It doesn't matter which vinegar you use to quench the soda. Some take wine or apple. By the way, many note that apple cider vinegar adds a pleasant aroma and flavor to baked goods. Yet often at hand there is the usual 9% table vinegar. Most recipes call for its use.

If there is only 70% vinegar at hand, then it is absolutely impossible to add it in its pure form. Not only will there be no trace of such a strong concentration of acid from the loosening properties of soda, but the dough itself will have to be thrown away. Moreover, if you overdo it with the amount of added vinegar, then the finished dish can become hazardous to health.

70% vinegar must be diluted with water before being added to the dough. The bottle always contains instructions for using it in baking. It is often recommended to dilute 70% vinegar with water in a ratio of 1:10. The resulting solution will be safe for health. And yet, if it is possible to use vinegar of a lower concentration, then it is better not to risk it and use it.

For baking step by step

Many people use grandmother's methods and simply extinguish the soda in a spoon, and then add it to the dough. In fact, there are several warrants for extinguishing soda with baking vinegar:

1. In a spoon. It is this method that is the most common, but in fact it is less effective than other known methods. We collect the right amount of soda in a large spoon or other small container, pour vinegar on top. The reaction does not make you wait, a hiss instantly occurs. When it is completed, add the mixture to the dough. The disadvantage of this method is that all carbon dioxide escapes into the air, and only a small part of it gets into the dough. The dough turns out to be magnificent, but only due to the powder that got into it without reacting with vinegar.
2. In liquid. This method is more efficient than the previous one. Mix all the liquid ingredients indicated in the recipe. Add the specified amount of soda. Then add some vinegar and mix quickly so that all the added powder is captured. Thus, slaked soda is distributed evenly throughout the dough. Then add flour and all other ingredients required by the recipe.
3. Apart. Not everyone knows about this option for extinguishing soda with vinegar, but someone is simply too lazy to use it. However, it is he who is the most effective, since the emitted carbon dioxide remains in the dough in full and does not evaporate. So, we divide all the ingredients into liquids and bulk. Add soda to the bowl with dry ingredients and mix well so that it is evenly distributed. Add the required amount of vinegar to a bowl with liquid ingredients. Usually the recipe indicates the right amount of soda, and as for vinegar, it is recommended to take half as much as powder.

For pancakes

Cooking everyone's favorite pancakes is impossible without soda. Usually it is added in a very small amount, as they turn out to be tender and thin. Consider one of the classic recipes for which you need to use the method of extinguishing soda with vinegar.

We are preparing:

• a glass of flour;
• several eggs;
• 0.5 l of fermented milk products, ideally milk;
• salt and sugar to taste (depending on the filling);
• 1 tsp soda slaked with vinegar;
• 50 ml sunflower oil.

Stages:

1. Pour milk or another fermented milk product into a saucepan and put on a small fire, leave until the temperature rises to 40 degrees. Pour it into a container for making dough.
2. We add spices. If the filling is sweet, for example, with cottage cheese and raisins, then you need to take a pinch of salt and a few tablespoons of sugar. Otherwise, there should be less sugar. Beat the mixture with a whisk or mixer. Break the eggs and beat again.
3. Add soda to the whipped dough and quickly vinegar on top of it. Mix thoroughly to evenly distribute the baking powder in the dough.
4. Add flour and beat again. The result should be a homogeneous dough, without lumps. At the end, pour out the oil.
5. We leave the finished dough for half an hour. This time is necessary for it to be saturated with carbon dioxide, which was released as a result of the interaction of soda with vinegar.
6. Fry pancakes in a hot pan on both sides.

For fritters

Pancakes are a favorite childhood treat. They say that every housewife makes them in her own way, in any case, there are few indifferent to them. Consider the recipe for pancakes, which are unusually lush due to the addition of slaked soda.

We are preparing:

• a glass of flour and kefir;
• egg;
• sugar and salt to taste;
• 0.5 tsp soda;
• frying oil.

Stages:

1. A set of ingredients allows you to use the most effective method of extinguishing soda with vinegar - separate. To do this, break the egg, beat it with a whisk and gradually add kefir.
2. Mix flour with sugar and soda. Mix well. Add a pinch of salt.
3. We combine both mixtures, mix thoroughly and leave for half an hour.
4. Pour oil into a heated frying pan, heat it up and spread the pancakes, fry on both sides. It is important not to press down the dough in the pan so that it is as lush as possible.

For charlotte

Charlotte is a favorite pastry for many housewives. It is prepared very simply, does not require much time, available products are also used. You can find many variations of the dish, consider the classic version, which involves achieving a fluffy dough as a result of the addition of slaked soda.

We are preparing:

• 150 g flour;
• 4 eggs;
• a glass of sugar;
• several apples;
• soda.

Stages:

1. Separate the proteins and beat, adding sugar in parts. It is important to take your time and continue until foam begins to form.
2. Add yolks and beat for a few more minutes.
3. Add vinegar.
4. In a separate bowl, mix flour with soda.
5. Add the resulting dry mixture and beat for a few more minutes. The dough should look like thick sour cream and have a uniform consistency.
6. Wash apples and cut into slices. You can peel them if you want a soft, mashed-like filling as a result.
7. Lubricate a frying pan or a small baking sheet with oil or put parchment paper, then lay out the apples and fill them with dough on top.
8. Cook for 40 minutes at a fire of 200 degrees.

Airy dough is the dream of any housewife. In yeast dough, yeast is responsible for splendor, releasing carbon dioxide during the processing of sugar.

For yeast-free dough, housewives and professional cooks use baking powder, baking powder or soda to get the necessary lightness and airiness of the products.

Baking powder (aka baking powder) consists of a mixture of soda, acid (usually citric acid) and a filler (flour, starch). The proportions of the components are selected in such a way that soda and acid react completely.

But for a reasonable housewife it will not be difficult to create baking powder from auxiliary materials herself. The main component - soda - is always at hand, and now we'll figure out how to pay it off (and why to do it).

Why quench soda with vinegar

The dough intended for muffins, pancakes, sand products does not contain yeast. How to achieve its friability and friability?

The splendor of such baking is given by carbon dioxide, which is released during the interaction of soda and an acidic environment (or high temperature).

For those who are interested in the details, the scheme looks something like this:

Baking Soda (Sodium Bicarbonate) + Vinegar = Sodium Acetate + Carbon Dioxide + Water

The meaning of the procedure is to create and distribute a huge amount of tiny gas bubbles throughout the entire volume of the dough. The result is a light, porous pastry.

Theoretically, sodium bicarbonate itself without quenching also gives a slight loosening effect, since at high temperatures (above 60 ° C) it decomposes with the release of carbon dioxide.

But the reaction is, as a rule, incomplete, proper friability is not obtained, and, what is most offensive, often an unpleasant aftertaste of soda remains in baking. So it is possible and necessary to extinguish it, but it should be done correctly.

How to quench soda with vinegar for baking

If fermented milk products (kefir, sour cream) are used in the test and the need to extinguish soda additionally is not specified in the recipe, then the reaction will occur without the participation of vinegar. Under the influence of temperature and acid from dairy products, the soda will break down.

It is important to use only the amount of soda that is indicated in the recipe. If you accidentally add a little more, there may not be enough acid for a complete reaction. As a result, we get an unpleasant taste of baking.

There are several options for quenching with vinegar:

In the latter version, the powder reacts already inside the mixture, and carbon dioxide is completely preserved. The amount of powder is usually indicated in the recipe. If not, then take a teaspoon without a slide. The amount of vinegar depends on its concentration. For example, when using 9% vinegar, half of the volume of the powder is enough.

Which vinegar to choose for this procedure?

It doesn't matter which vinegar is chosen. Along with the usual dining room, you can use apple or wine. The main task is to create an acidic environment in which the baking powder will begin to decompose with the release of carbon dioxide. In addition, you can extinguish:

• Ordinary boiling water;
• Lemon juice;
• citric acid;
• Dairy products (kefir, sour cream).

soda substitutes

Ready-made baking powder (baking powder) is much easier to use - there is no need to extinguish the powder. In addition, the proportions of the components are verified and selected in such a way that sodium bicarbonate reacts completely and does not give an unpleasant aftertaste.

Typically, baking powder has the following composition:

• 5 parts soda;
• 3 parts citric acid:
• 12 parts filler (flour, starch).

Not bad loosen the dough fats (butter or margarine) and alcohol (vodka, rum, cognac, beer). But you must use these components in accordance with the recipe.

So, soda guarantees splendor to baking, provided that it is extinguished correctly and in a timely manner. A variety of products can create an acidic quenching environment, but vinegar is the most common. Follow the technology and delight your loved ones with delicious masterpieces!