This is a mistake most housewives make when extinguishing soda.

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Many baking recipes contain baking soda in its pure form, which requires extinguishing. Thanks to this component, the dough is loosened. Yes, baking powder is now more often used, but baking soda can also be used instead. The main thing is to extinguish it correctly.

Mistake when extinguishing baking soda

Chemical laws are added to the matter. The soda must come into contact with the acidic components that are in the dough so that many bubbles form. They are the ones that help flour products rise during baking or frying.

Most often, soda is quenched with vinegar. Pour soda into a spoon and quench with vinegar. However, this is not the only method now. By the way, its problem is that the necessary reaction occurs in the spoon itself, but the dough is left with limited possibilities.

In order not to make such a mistake, cooks recommend acting differently. Mix soda and flour, and vinegar with liquid ingredients. Then combine everything together. This way you will increase the area of ​​action, which extends to the entire dough.

Please note that it is not always necessary to add vinegar. The dough may contain acidic products. They will act as an oxidizer. These include: kefir, sour cream, yogurt.