Extinguishing soda when baking
I am citing the author's text with some abbreviations.

It is not worth extinguishing the soda in a spoon before adding it to the dough, because some of the carbon dioxide, instead of loosening the dough, will "loosen" the air in the kitchen. However, the dough will still loosen, since the acid-soda ratio is not maintained and some of the soda will remain unreacted, in addition, carbon dioxide is released as a result of a thermal reaction. ... Therefore, either take much less soda - to avoid a soapy aftertaste, or mix soda with flour, and acid - with liquid and combine them when kneading the dough.

This was written by me. Now let me show you in practice how chemical formulas work in the kitchen, not in a test tube.
I mixed a glass of flour with a glass of water and poured the resulting batter into three cups. And I made soda: 1/4 tsp, 1/4 tsp, 1/8 tsp.

Extinguishing soda when baking

I added 1/4 tsp to dough number 1. vinegar
I added 1/4 tsp to soda number 2. vinegar and gave carbon dioxide to be released ("extinguished" the soda)
I added 1/4 tsp to soda number 3. water.
I mixed soda into the dough.

Here's the result:

Extinguishing soda when baking

The dough, where the soda was not previously extinguished, rose by half.
The dough, where there was no acid, but only soda, practically did not rise.
The dough, where the soda was quenched with acid, rose slightly (since the violent reaction took place in the spoon, but some of the soda remained unreacted).

So, we figured out the stage when acid affects the soda.

Postulate number one - soda should loosen the dough, not the kitchen air - has been clearly proven.

Now let's deal with the fact that slaked soda nevertheless loosens the dough. If it didn’t loosen it, this method wouldn’t be used. And facts are stubborn things. You can't go around on a goat. And I did not deny it - yes, it loosens!
That's how??
I baked the dough. And I got this picture.

Extinguishing soda when baking

The far right is soda without acid at all, and 1/2 of the amount that was in two cases when acid was present in the dough.

Postulate number two - if you take less soda, then it works no worse than the one that was previously extinguished with vinegar, but having fully reacted, it will not give a soapy aftertaste - is clearly proven.

However, loosening in this case occurred due to thermal decomposition, so the product turned out to be quite dense.

Conclusion number one: light porous structure is provided by the presence of acid in the dough, along with soda.

But the middle, the highest, at first glance, proves the fact that soda is not only possible, but also needs to be quenched with vinegar. After all, he climbed higher!
To make the process more clearly visible, I prepared a thicker dough, divided it into 2 cups, added vinegar to one again, then poured soda, into the second, poured soda quenched with vinegar. And speckled.

Extinguishing soda when baking

And now - debriefing.
What do we see?
The smooth and tall "muffin" is the soda added to the sour dough.
Low, hunchback - with a break at the top - this is a slaked soda.
They are inside:

Extinguishing soda when baking

More porous - here you have to take my word for it - it is also softer and drier. It is smooth, without cracks, swellings and other defects. With quenched soda, it is wet inside, denser and heavier, as it turned out in the case of adding soda without acid.

Conclusion number two: there is absolutely no point in quenching soda with vinegar, since the same result is obtained by adding a smaller amount of soda without acid.

Why did they turn out like this? Since I am not a chemist even once, I will try to explain it as I understand it.

In the case when the dough is made correctly, loosening inside the dough proceeds in two stages: in the first part of the soda decomposes in an acid reaction, in the second, the remainder decomposes as a result of a thermal reaction.

In the first stage, the "correct" dough was loosened even before heating. Air pockets formed inside. As the heating began, the air began to expand, lifting the dough, even before the thermal decomposition of the baking soda began. The dough was heated evenly, since the dough was saturated with air, and the looser dough heats up faster than the dense dough, besides, the heat capacity of air is 4 times less than water and therefore it heats up much faster! The water in the dough turned into steam, then carbon dioxide was added to the warm air and steam from the chemical decomposition of soda. The loosening went constantly, smoothly and evenly, and water vapor escaped from the loose dough with ease, providing it with both greater airiness and lightness.
The dough rose evenly, without cracks, tears or other baking defects.

In the case of preliminary "quenching" of the soda, the stage of the acid reaction worked idle - carbon dioxide escaped into the atmosphere, instead of loosening the dough!
The "wrong" dough began to heat up without air inside. A denser dough heats up more slowly, and it also has a higher heat capacity than a dough saturated with air. Therefore, the edges of the dough warmed up much faster than the middle. A crust formed on the item, which "locked" the steam inside. The reaction of thermal decomposition of soda did not begin throughout the entire volume, but only where the dough warmed up - along the edges. The cold center was left without loosening gases. Then the middle warmed up and the thermal reaction of loosening began, albeit with a delay, but the baked edges were already low, and the softer center swelled under the gas pressure and tore the product. Since the rise of the dough took place locally in the center, it seems that the product has risen even more than on the unscented soda. But if you look at the structure in a section, the difference is immediately visible.

Conclusion number three: if you want to bake a light, porous, even and beautiful cake - use baking powder or the correct technology for adding soda!

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During, one of the mistakes is clear, I extinguished soda in a teaspoon. Usually, in recipes they write "extinguish the soda on the tip of the knife." As if secrets are not being given out on purpose.
But I would also like to find out the proportions, for example, how much soda, vinegar, liquid (what kind of liquid) do you need for medium baking?
By the way, thanks a lot Admin!
Y-yes ... I still need to "digest" it - that is, information. Usually I did it without thinking. But the big picture is clear now. Admin, thank you very much!
Admin, thank you very much for the information. I usually did not extinguish soda if I used fermented milk products, and if there was no sour one, I extinguished it in a spoon. So where there is no acid it is better to put baking powder?
I also think that where the sour milk is, you don't need to extinguish it. But if there is no baking powder, then it turns out that you need to add vinegar or lemon to the dough, and then soda, so as not to loosen the air.
ROMA !!!!!Thank you so much for the information! To be honest, I don't really like soda in the dough, but when it is in the recipe, there is nowhere to go! I will definitely try on products !!!!
Super tips (y)

And I just somehow stopped extinguishing the soda myself, I just add soda and lemon crystals to the flour.
baking has become much better and does not stink of soda

It turns out she did everything right

Down with the Stone Age in the kitchen !!!!!!!!!!!!!
Many thanks to Admin, for the valuable and verified information! Indeed, everything ingenious is simple! Although I never extinguished soda with vinegar, extinguished with boiling water, as our grandmothers did in the old days, but still a very informative and interesting article!
Honor and praise to those who test their assumptions and publish the results! And also by the fact that this information is found and also spreads!

Back in school, I also tried to understand how the reaction received outside the test, when the substances had already reacted, would help in the test.Everything was cooked according to recipes that were passed from hand to hand.
With my mind, I have reached the point that soda should be poured into the dough with sour cream, kefir in its pure form. If there is no acidic medium in the dough, then I carried out the "quenching" by stirring in soda (usually with flour), and pouring a spoonful of vinegar into the almost finished dough, and after that the dough should be immediately sent for baking. There were practically no punctures.
Great, now I think there will be no punctures in the baking. ...
Can't get in a lot with the proposal? ... I like that in the program * Kitchen *, I looked at how to make baking powder myself, I won't write to memory now, but I promise on Monday. I remember that citric acid, soda and starch are mixed in some proportions. Of course I made it, although I don't understand why there is starch. The mixture works like baking powder, one thing is embarrassing when it costs a good amount of time, the lumpiness is not large, but the process itself is not affected. And yet, my subconscious wants to periodically buy a store, can someone dispel my doubts, Admin tell me
Today I made an omelet and added a pot of my own cooking to it, somewhere in the distance I thought there was a taste of soda, Tomorrow I will do it with a store one and I will report back on Monday.
In general, thanks for the lekbez, Indeed, who would have thought of it?

Homemade baking powder can be made at home by mixing 5 g of baking soda, 3 g of citric acid and 12 g of flour. This amount of powder (20 g) is calculated for 500 g of flour. The addition of powder gives the dough a light, porous appearance, since it loosens it. Dry powder should be mixed with flour and only after that knead the dough. Diluted in milk or water, it loses its qualities.
It is believed that confectionery with its addition is of much better quality than "soda" baking: the color of the dough turns out to be even, but the taste of soda is not felt at all.

Read more about baking powder here

Quote: tatalija

one thing confuses, when it costs a good amount of time, the lumpiness is not large, but the process itself does not affect.

It's not scary.
Flour also cakes from long storage, for which we sift flour through a sieve. By doing this, we saturate the flour with oxygen and loosen the lumps until smooth.
Admin, thank you for responding so quickly, otherwise I was hooked.
What is your opinion, is it better to buy it or make it yourself? Only please, without that - who likes what. I mean, the soda feeling in * home *. Well, like that, you didn’t do the same test as in this thread, rise, taste, quality ... Thanks

That's just how I will answer - a matter of taste

I don’t know the answer, I use the purchased one myself, I don’t feel any excess and foreign smell, so it suits me.
And besides, I very rarely use this powder.
Hee hee, well, you answered. Then I will. and I will make an omelet with a store, and if I don’t imagine anything there to taste, then I won’t make it myself anymore. It's just that when I watched the program, I did it proportionally, as they said, almost a mayonnaise jar came out, so I finish it off. Although when you make a biscuit, you come back with the old-fashioned method - soda + vinegar. But here you have already brought science ...
Admin, thanks for the soda educational program. If we compare the shape of the cupcake, where the surface is cracked and hunchbacked, with store-bought cupcakes, then we will not see the difference. Apparently they quench the soda with vinegar!
Now I'm going to put the soda in the flour. Admin, thanks again.
I don’t know if it flashed here or not. But if the test contains honey, then neither extinguish the soda, nor add acid usually not needed, because natural honey has an acidic reaction. I think this could also apply to molasses.
Hooray, I found this topic!

I recently tormented my new bread maker.
I tried to bake a cupcake with soda - it tasted awful!
I made an experiment - replaced it with a baking powder.
It turned out VERY tasty.

Now the question is tormented - you can everywhere replace baking soda with baking powder?

And to what extent is a store baking powder a natural product?

(I have an allergic child - trying to switch to organic foods)
As far as I remember, the correct baking powder is 5g baking soda, 3g citric acid, 12g flour. We mix and then measure out according to the recipe ...
Admin, very visual, thanks. I always added soda to the dough, if there was an acidic product in it (old sour cream or kefir). But in the recipes I met advice "to extinguish the soda", which caused bewilderment. Now everything is clear to everyone.
Please tell me, I understood correctly that about a third of the tea is added to the baking powder from the store. spoons per 100 gr. flour?
Extinguishing soda when baking
This is baking powder
Nothing is written. It is made in Germany. Can anyone know?

The jar has a translation in Russian. It's just written there to use according to the recipe. Okay, I will act by trial and error, focusing on the inscription on your bag
strong , no trial and error needed!

I've already done all this!

For a glass (150 g) of flour, 1 level teaspoon of baking powder is enough. I have been baking this way for many years, although recipes, as a rule, suggest pouring more. There were no punctures.
what is baking powder, is it by chance a baking powder?
Yes, it's the same baking powder.
Baking powder is a mixture of baking soda, flour, and citric acid.
You can do it yourself:
Baking soda - 4.8g
citric acid - 3.0 g
One pack (20g) is designed for about 500g of flour.
Note that commercial baking powders (leavening agents) may have another acidic agent. Do not be lazy to read the information on the label carefully.
Mandraik Ludmila
Tanechka, I gave a link to this post in my recipe for diet cupcakes, I hope you will not be offended, there was a question about baking powder, but here everything is very simple and accessible with examples explained. Thank you!
Quote: Admin
Read more about baking powder here
This link returns "Error! The topic or topic you are looking for is missing or unavailable for login", and This one and This one work.
Baked a cake "chocolate on boiling water". There, the soda is extinguished by boiling water, but not only did the biscuit turn out to be humpbacked, but it was also torn all over. What should be done to prevent this from happening. I read somewhere that I had to knock on the table with the dough form, but that didn't help either.
I probably have a strange question-and soda, if it has been open for a long time, loosens the dough less?
The question matured after baking - gingerbread cookies on kefir, where 2 teaspoons of soda lays down on half a liter of kefir, I used to bake on purchased kefir and put soda from an old pack, and this time soda from a new pack, although I also had homemade kefir, I smell soda and smell. Or did it give such an effect to sour homemade milk, where the soda is placed and the dough is kneaded ??? Or the truth is the effect of a fresh pack ??? But this is probably from the realm of fantasy that soda becomes weaker from time to time ...
Help me figure it out, what gave such a reaction .. and generally don’t know where to ask a question, if anything, push it where you need it.
Mandraik Ludmila
Quote: Ksyu-yuha
- and soda, if open for a long time, loosens the dough less?
Ksyu-juha, what an interesting question you asked, I even climbed to look in the internet, and found, you are right - fizzles out !!!
"How to check the baking soda for suitability? If you put out the baking soda with vinegar, and the fizzy comes out, it means that the baking soda is exhausted. (But don't throw it out: pour it on the bottom of the garbage can, let this remainder still work for the good.) lives 18 months, open only 6. Do not be lazy to replace with fresh one and read the expiration date on the pack. "
Now I will have to sign the opening date on the pack ...
Quote: Mandraik Lyudmila
I even went to look in the Internet, and found, you are right - fizzles out !!!
Thank you very much, dispelled the doubt - that's all - that's why my old soda hardly sizzled, but took gingerbread, not so much - but it's normal, but there is a lot of freshness for this recipe, and it boiled up strongly and raised it already, and there was a smell and a taste, one spoon is needed for this recipe with fresh soda! And write the date!
Thank you for such an interesting and very useful topic!
Earlier, I purely intuitively felt that extinguishing soda in a spoon was a useless exercise (we all studied chemistry at school), but now I have real knowledge about this.
Many years ago I saved on my computer this information about extinguishing soda during baking. But as often happens in life, once the computer became capricious and half of the information was lost. It remains in my memory that this was a way to help get rid of the "cap" on the cupcakes. If baking is in small forms, then somehow you resign yourself to the result, but if you bake in large forms in the form of a pie, this hat on top just spoils the mood, you can't really decorate, and you don't get any aesthetic pleasure.
And today I unexpectedly came across this post, I recognized it from the photo, which shows two cupcakes. I was so happy and quickly copied it on paper.
Admin, Tatyana, thank you very much for sharing your knowledge so generously! : rose: You encouraged me to buy Isidri, and every year, while making marshmallows, I remember you with gratitude. I wish you good health and all other benefits in this life!
Quote: Rosie
Admin, Tatiana, thank you very much for sharing your knowledge so generously!

Rosie, cook for health! Nice to hear that helped you
Thanks for the kind words
Tatyana, thank you for the useful information, and do not tell me why the baking soda dough is kept differently - some go straight to the oven, some withstand half an hour, some in the refrigerator for two hours, and some even a day there. It seemed to me that the more the dough is aged, the less the lifting force.
If not in the subject, send where necessary
I can’t say anything about soda, I don’t use it, because I really feel its taste. I only use baking powder for dough.

On the forum there are recipes for sourdough bread dough, to which soda is added - it helps to extinguish the excessive acidity of the sourdoughs so that the bread does not taste sour. As for my taste, this can only be with immature leaven. Ripe, ripe sourdough does not give the bread sour taste.

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