Why And How To Extinguish Soda With Vinegar For Baking Correctly, Including 70 Percent + Video And Photos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2024-01-17 22:26

How to properly extinguish baking soda for fluffy baked goods

Wishing to please household members with fragrant pastries, housewives use yeast and baking powder for the dough. But many people 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 at a minimum cost.

Content

• 1 What is baking soda used for?

  • 1.1 Alkalizing substances for food - table
  • 1.2 Why extinguish soda
  • 1.3 Demonstration of the reaction that occurs when extinguishing soda with vinegar - video
• 2 Sequence of mixing components
• 3 Proportions for extinguishing

• 4 What can replace vinegar and vinegar essence

  • 4.1 Vinegar essence substitute products - photo gallery
  • 4.2 Use of citric acid and lemon
  • 4.3 Is it possible to extinguish soda with balsamic vinegar

• 5 How to extinguish soda correctly - step by step recipes

  • 5.1 How to use soda in a dough with a fermented milk base
  • 5.2 Alternative soda substitute - baking powder

• 6 Pancake Recipes

  • 6.1 Fritters on kefir
  • 6.2 How to cook pancakes or pancakes in milk using slaked soda

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 a leavening agent. According to the studies conducted, baking soda has no toxicological effect on the body. It is most commonly added to the industrial products listed in the following table.

Alkalizing substances for food - table

Base name	Appointment of food additive	The name of the food to which the base is allowed	Permissible concentration in the product (mg / kg)
Sodium bicarbonate (baking soda)	As a suspension stabilizer	Condensed milk	300 by weight
	To reduce acidity	Cocoa powder	Not limited
	As a baking powder	Biscuits	Not limited

Why extinguish soda

The presence of soda in the composition of products related to baking and purchased in the store will be indicated by the inscription E500. Soda is often used in homemade baking recipes and it is assumed that it must be quenched with vinegar.

What is the need for such actions? When exposed to temperatures above 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.

The reaction that occurs when soda is quenched with acid

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

Mixing sequence of components

Unfortunately, many housewives do not know how to extinguish soda correctly, they are confused in the sequence of combining the components. To choose the most correct option, it is desirable to consider in detail the process of the ongoing reaction. In the process of quenching soda with acetic acid in a separate container or in a spoon, intensive boiling with foaming occurs. During this reaction, carbon dioxide is liberated abundantly, as well as sodium carbonate.

The procedure for extinguishing soda with vinegar:

1. Mix baking soda with flour and other dry ingredients.
2. Mix separately the vinegar, which acts as an acid, with the liquid ingredients of the recipe.
3. Combine liquid and dry ingredients.

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

When soda is combined with vinegar, intense foaming is observed

Blanking ratio

The recipes indicate different ratios of soda and vinegar. Considering that 1 teaspoon is 8 g of soda taken without a slide, then to completely (without residue) extinguish such an amount, you need to use one of the options:

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

Vinegar and vinegar essence for extinguishing soda are taken in the proportions indicated in the recipe

What can replace vinegar and vinegar essence

When making homemade baked goods, soda is traditionally quenched 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;
• fermented milk products;
• boiling water;
• sour fruit jam.

Vinegar essence substitute products - photo gallery

Fruit vinegar is a great substitute for vinegar essence for soda quenching

Lemon and other citrus juice is used to quench soda

Citric acid powder - a vinegar substitute for soda quenching

Kefir or whey perfectly quench soda

Sour fruit jam in baked goods provides the same baking soda reaction as vinegar

The interaction of soda and boiling water causes a chemical reaction of the formation of bubbles of carbon dioxide

Using citric acid and lemon

When kneading acid-free dough, it is important to observe the proportions of baking 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 little 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 baking soda;
• 9 teaspoons of lemon juice.

Homemade baking recipes recommend proportions of citric acid and baking soda to ensure that sodium carbonate decomposes in such a way that some of the substance is not intentionally quenched. When soda and citric acid interact, gas is released, which perfectly loosens the dough during cooking. And that excess part of the soda that remained quicklime decomposes during baking of the dough and gives it additional splendor and porosity.

Is it possible to extinguish soda with balsamic vinegar

Balsamic vinegar has a strong sweet-sour taste and perfectly complements 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, and it is better to add it to completely or almost finished dishes. 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:

1. Mix the amount of baking soda indicated in the recipe with flour.

   

   Mix the amount of baking soda indicated in the recipe with flour

2. Pour vinegar, according to the indicated proportions, into the liquid base of the dough.

3. Mix dry ingredients with liquid ingredients, resulting in an instant reaction.

   

   Mix dry and liquid components of the dough separately, and then combine them

4. Stir the dough thoroughly and immediately start baking pastries from it.

How to use baking soda in a dough with a fermented milk base

The main task of quenching soda with acidic compounds or vinegar is to obtain a fluffier and more porous finished product from the dough. If the dough contains a fermented milk product, 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 the fire.

   

   Before mixing with soda, the fermented milk product is heated

2. Then quickly introduce a dry alkaline component into it.

   

   You need to add soda to kefir quickly

3. Stir the resulting composition quickly. At this time, a violent reaction occurs in it with abundant foaming.

   

   Reaction of soda added to kefir - copious foam formation

An alternative baking soda substitute is 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, there is no need for a quenching process. This baking powder can be a great alternative to slaked soda, while providing great results. It is not necessary to buy it, but you can do it yourself.

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

Various types of baking powder can be purchased at the store and used in place of baking soda in baking recipes.

Pancake recipes

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

Kefir pancakes

To make kefir pancakes, you do not need to extinguish soda.

Ingredients:

• kefir - 250 ml (or 1 glass);
• 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. Heat kefir slightly and add soda to it.
3. Add kefir and baking soda to an egg beaten with sugar.
4. Stir the resulting dough, adding flour in small portions.
5. Preheat a frying pan by pouring a small amount of vegetable oil into it.
6. Spoon the finished dough onto the hot surface of the pan.
7. After baking one side, turn the pancakes over with a spatula.

Soda is not extinguished in pancakes cooked in kefir

How to make 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 can 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 mixture.
2. Pre-mix soda with flour, add citric acid powder to the mixture, add small portions to the dough.
3. Mix all the ingredients thoroughly, start frying pancakes on both sides in a preheated pan greased with sunflower oil.

Slaked soda is added to the dough for pancakes with milk

Using the recommendations provided, you will prepare a fluffy dough, making the most of the reaction between baking soda and acid.