Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

[hard]

Well, in fact, it is recommended to dissolve salt, and take very fine and instant sugar, if there is a lot of it and cannot be added soaked, and on the Lesafra forum they generally wrote that all loose powder in a state of powder is in every possible way welcomed in yeast baked goods.
It is recommended that the sharp edges of the granules do not tear the gluten thread when kneading or then crunch on the teeth in the finished product.
And we also have CP can suffer.
Therefore, moisten coarse salt with liquid for every fireman. Everything is very hard when hit under the scapula, it scratches along the bottom. And whether it will survive .. who knows. Well, the quality of the crumb suffers from sharp, harsh additives.

I always dissolve both sugar and salt in water in a measuring glass. It didn't even occur to me to pour salt and sugar into a bucket or flour.

It didn't even occur to me to pour salt and sugar into a bucket or flour.

And it came to me and I poured sugar and salt into the bucket and the bread turned out good and the bucket had not yet quit
Dissolved in a measuring glass today

Why should he turn out badly? All that is needed is filled up and poured. And the bucket ... Duc, "All life is ahead, hope and wait!"

Girls, tell me please, the difference in models 2501 and 2510 is only in the absence of a rye bread baking mode?
I have a workhorse 2501, a nurse since 2011. Almost every day. Repaired several times. In a bucket, the mixing mechanism is no longer amenable to repair.
The question arose about replacing the bread machine. I'm friends with Panasonic and it's scary to change the company.
Therefore, I choose between these two models. The difference is almost 3 thousand.
I bake bread with sourdough, including rye.
No dispenser needed.

[Natalie K]

Natalie K, Natalia, here

Comparison table of programs of Panasik models 25 ...

I always dissolve both sugar and salt in water in a measuring glass.

Measure the water as needed according to the recipe, heat it slightly in the microwave (to dissolve better), dissolve the salt and sugar there and pour into the bucket. I understood correctly. Something vague doubts began to torment me, so I ask such questions

Right. Pour water over flour, yeast at the bottom of the bucket.

[Anatoly_1960]

Anatoly_1960, Anatoly, you made bread and you liked it. If you are 100 percent satisfied, then you should not go far from the already proven method.
I mean that heating water in a micro - that is, filling with water of a different temperature, is already a strong step to the side. If this did not affect the taste of the bread in any way, then great. If it tastes better as before, then do not do these extra dances with a tambourine.
The fact is that the machine will heat up cold food, but it has no ways of fighting against very warm food. And when kneading, it will heat the dough even more, and excessive heating is evil.

Therefore, I am not at all a supporter of unnecessary heating of products for HP.
At the slightest hit in the water, the granules partially dissolve, swell, become smaller. If you are not laying sugar-salt bricks, then a little wetting is enough, you can do it without heating with witchcraft. At least I don't get dirty that much, although I have a bucket with an old coating and nothing. I just take the small ones and wet them.
Of course, with complete dissolution, you can generally sleep peacefully.
You can dissolve it easier, with a little water in a separate glass)))), stirring well. This glass can also be heated if desired, not all of the water is heated entirely.

In the morning I dissolve salt and sugar in warm water from the kettle. I fill it in in the evening. I don't pour neither warm nor hot into the bucket.

Often my whey comes out of the refrigerator, I pour salt directly into the cold, stir it a little and pour it into a bucket.
Gray only if the recipe says. For example, the dough for pasties, on the dumplings mode, the flour is brewed with boiling water
My bucket is a little scratched, but I add whole caraway seeds and coriander to rye bread, they scratch, soaking and brewing does not soften these spices

Right. Pour water over flour, yeast at the bottom of the bucket.

No, my yeast is poured into the dispenser

Anatoly_1960, Anatoliy, you made bread and you liked it. If you are 100 percent satisfied, then you should not go far from the already proven method.

So I poured coarse salt and sugar directly into the bucket without wetting them with water or dissolving. The bucket is not scratched yet. But they scared me, decided to dissolve. Or maybe it's better to use finely ground salt. So it will fit more into a measuring spoon than coarse grinding?





Please take a look at what is wrong?
1. The roof is curved.
2. Unevenly rose.
It tastes good, baked fine.

Made according to the recipe from the instructions for HP "Bread with Bran"
Wheat flour 225 g
Rye flour 200 g
Rye bran 3 tbsp. l. (I weighed, it turned out 12 g)
Sugar 1.5 tbsp. l.
Salt 1.5 tsp
Powdered milk 2 tbsp. l.
Water 300 ml
Dry yeast 2 tsp

Mode 9 RYE

I measured out 100 ml of water. I barely warmed it up in the microwave, dissolved salt and sugar there, poured it into a bucket, then measured out another 200 ml of water. Well, this could not affect the result?

He looked after the kolobok, it seemed, he was normal. Well, not quite even, so I had all of these with rye flour. But they fit well and the roofs were even.

Therefore, the nuts can be pre-soaked in milk (the most delicious) or even just in water.

And how much should you soak, an hour, two, at night?

Thanks for the tip on the table.!
Another question, does anyone know an online store with an affordable price?

we bought a Panasonic SD-2500 as a present for my mother a long time ago, she experiments a little with different recipes, but she just cannot achieve the structure of bread, as it was in the USSR, although my mother-in-law turns it into a primitive oven with manual kneading just THIS while she has no recipe, she always does it "by eye".
the main difference is compressed yeast (and my mother's - dry - although I tried various manufacturers).
in Panasonic SD-2500 bread is always obtained with a fine structure, it crumbles even if it comes out harder. and in the mother-in-law's oven - with a large structure, the crumb seems to be more plastic, stretches - almost like it was in Soviet times.
what's the secret?
can the recipes be adapted to the pressed yeast in this model?

[likbez]

likbez, I always bake on pressed ones. Suite. There is no problem here

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker (Waist)

Look at this one. Hope your mom will like it.

[likbez]

in Panasonic SD-2500 bread is always obtained with a fine structure, it crumbles even if it comes out harder. and in the mother-in-law's oven - with a large structure, the crumb seems to be more plastic, stretches - almost like it was in Soviet times. what's the secret?

likbez, in the bread maker and in the oven, different baking modes. Putting bread in a very preheated oven is one thing. And the bread maker heats up gradually during baking - that's another thing. Therefore, the result will be different even for the same recipe and products.
But even in a bread maker, you can pick up a recipe to get the kind of bread you like.

my yeast is poured into the dispenser

Are you a thrill-seeker? This pribluda will never open up. After all, people wrote about it here. The risk of filling in any additives is somehow justified (reluctance to hang around the stove before the signal), this is understandable. Well, even figs with him will not open, you can still eat bread. It is not difficult to pour or crumble yeast into a bucket yourself

already bought a Panasonic SD-2500 for my mother a long time ago

Congratulations to your mom, you bought her a good bread machine!

she experiments a little with different recipes, but she just cannot achieve the structure of bread as it was in the USSR, although her mother-in-law makes it in a primitive oven with manual kneading just SUCH; while she has no recipe, she always does it "by eye".

Does your mother-in-law live next to your mother? Do they make the same products? Why doesn't mom bake in the oven?

the main difference is compressed yeast (and my mother's - dry - although I tried various manufacturers).
...
can the recipes be adapted to the pressed yeast in this model?

POSSIBLE to adapt, and many do it with success. One has already been offered to you.

in Panasonic SD-2500 bread is always obtained with a fine structure, it crumbles even if it comes out harder. and in the mother-in-law's oven - with a large structure, the crumb seems to be more plastic, stretches - almost like it was in Soviet times.
what's the secret?

To get the desired result in a bread maker, you need to know something (what determines the size of the pores of the bread, what gives elasticity to the crumb, how to achieve the desired result in HP using an automatic program ...) and be ready to go beyond the instructions for the device. Judging by what you have written, your mother loves to experiment, which means if she wishes, she will succeed!

If you and your mother have the opportunity, you can invite her here. Here she will be interested, learn something new, communicate with like-minded people ...

[30]

So it will fit more into a measuring spoon than coarse grinding?

Yes, even salt from different manufacturers is salty in different ways, so you bake once and see if the difference is noticeable to you and adjust the amount to your taste.
Well, you yourself personally think and check out how fine and hard your salt is. If you scrape it, will the bucket hold up? Do not change, do not dissolve? - you only have to make a decision yourself, as well as to rake its consequences later
Xn is a machine designed for strong flour c. from. Everything that weakens it - rye flour, wheat flour, bran - all this removes the presentation of the bread.
You added more 30 percent rye - this totally weakens c. from. and shoved the bran - also a bomb. Your flour has become unable to keep the ideal shape of the bread.
If you like the resulting bread to your taste, put up with a crooked roof. You will not get a presentation here with just one kolobok.



likbez, it's so hard to answer your question. The answer is generally a multivolume work of the founders of bakery.
To get bread of a given quality, a recipe with adjustments for purchased ingredients and full compliance with a given technology for kneading, fermenting and baking is important.
That is, bread from CP differs at the baking stage (small humid chamber without preheating) from baking in the oven (hot large space).
KhP bread is always different from oven bread.
HP can be used as a kneader for the next baking in the oven, if you need just the oven flavor.
However, very tasty, non-crumbly bread can also be obtained in KhP. It's just that HP bread is always more tender and airy !!! oven.
Crumbling bread from CP indicates that the flour you are using (most likely) does not fit the automatic CP program without allowances.
Your mom should come here and work the crumb to perfect in HP. You were given a recipe with a serum - enhancer and enhancer above. Try it.
Now the reason for the crumbling is not clear. There is too little information about your mom's actions.




Anatoly_1960, Anatoly,
how long does it take to soak nuts?
This is where I cannot, based entirely on my experience, give a recommendation. I love peanuts and I am friendly with them both in the tail and in the mane. And in the water I keep it salty and simple - if for a cake, and in milk, and in cream from the cake. I love it when peanuts get so clumsy.
It all depends on the temperature in the kitchen. If it's cool, then I can leave it overnight (if in water). And if it's warm, then no more than 4-6 hours (so as not to sour). Usually, if at home, then after 2-3 hours I start to taste.
The landmark is the swelling of nuts.
But peanuts are considered a very fast nut.
As for other nuts, it would be nice to hear someone more experienced.

Are you a thrill-seeker? This pribluda will never open up.

I will pour yeast into the dispenser until someday it opens

[fffuntic]

fffuntic, thanks for the detailed answer, but my mother has not made very good friends with the Internet yet (the age is not the same). I plan one of these days (while at the stage of jammed perfectionism) to buy a bakery for myself (since we live in different cities) - then we will start joint and extensive experiments with photo reports here.

Waist,

Does your mother-in-law live next to your mother? Do they make the same products? Why doesn't mom bake in the oven?

no, mom is in town, mother-in-law is in the village. and the products are certainly not the same. Mom's oven is old, gas is a primitive gorenje stove, in which even pies cannot be baked evenly. my mother-in-law has a more powerful oven, although it is also gas - the top is always light and crooked.
after everything that has already been read - it seems the best option to do everything in a programmable bread maker under the control of a pyrometer, and bake in an electric oven with a grill and convection.

I will pour yeast into the dispenser until someday it opens

Well, rightly so, why should he, if yeast is not poured into it. I have 4 years of hp already, there was not 1 time that it did not open, there were problems with the dispenser for additives, it did not open, but that was my fault, I tamped so many additives that everything stuck together there, but behind this dispensary I I always follow.

[Natalie]

About nuts now in a personal with Natalie discussed the issue and came to the conclusion that it is very serious. There are recommendations in the internet to soak with salt - dangerous. You can oversalt and throw everything out.
I do everything to my taste, including whether I put salt or not. For salad - I soak with salt, for cake - without salt.
If you soak roasted peanuts, and so I tried - also your own taste)))), raw - more dairy or something.
The landmark is nut swelling.
I would probably advise you to take a little of your favorite nuts once and make a little trial lock. To understand how to salt and how much, or not salt at all.
Recommendations on the internet can't just be applied.
There, the amount of salt can go off scale. And even in the warmth, all the locks love to sour. If the kitchen is warm, then the process must also be controlled. It is necessary to soak a small amount of nuts once and adjust the process for yourself.

after everything that has already been read - it seems the best option to do everything in a programmable bread maker under the control of a pyrometer, and bake in an electric oven with a grill and convection.

You haven't read that much. Maybe you shouldn't complicate everything right away, but try a simple option.

And since my mother will bake bread, it is worth asking her what is best for her: a cool oven, cool HP, nursing the dough for hours ... or learning how to bake in Panasonic what she likes

[likbez]

likbez, but you misunderstood me at all.
The most delicious handmade bread is obtained by ordinary short-term kneading with handles, and then long-long, 18 hours of fermentation under supervision. From time to time it is only necessary to fold the dough there. And then bake, well, ideally in an oven on a stone, but in an ordinary oven it will be very tasty.

In factories, yes, automation, but at first people set it up as if they were doing it with pens.

In the absence of knowledge, sophisticated technology is an unnecessary investment. It will not be like bought - and here it is, happiness, everything worked by itself.
Panasonic is a wonderful stove))). Beautiful. But you need to put a little soul and effort. Ask and read. This HP and an ordinary oven are enough for the eyes to implement a huge number of delicious recipes.

A programmable stove requires even more knowledge and settings. Panasik is automatically well thought out. I mean .. that technology without knowledge does not solve anything.



likbez, my mother, too, will not really bother with either theory or the Internet.
Better by typing to choose here we have proven recipes. Then choose flour c. from. in your region that are used here with us. Then write to us the recipe chosen by mom and the type of flour she bought.
We'll figure out what surprises there might be.
Good flour - 99 percent success.
Then it is stupid to sort out the improvers techniques: adding whey or old bread. First knead on dumplings.
That is, the classic practical methods that often solve a bunch of problems in HP.
Well, my mother must be sure to explain the kolobok rule.

Mom just needs to get a normal kolobok - that is, there should be an optimal amount of water. And to make flour give the maximum of its strength - it will give a good crumb.
Whey strengthens the flour, and all sorts of old doughs, leavens and doughs strongly taste.
Kneading on dumplings will allow you to extract the maximum gluten.
Try our classic methods and the problem may be easily solved by itself.

flour with us:


She usually adds the whey and some rye malt - the flavor (and color) is much better.
The only problem is "inelasticity", but on this forum people have SO much enthusiasm that we cannot fail.
And where to read about "kneading dumplings"?

Please look at the vskidku, what's wrong?
1. The roof is curved.
2. Unevenly rose.
It tastes good, baked fine.

In what mode did you bake? With such a recipe, it is better to choose a dietary

[likbez]

likbez, Vadim,

Kiemlin is considered a very strong and excellent flour. Sufficiently water-absorbing. To improve its taste, whey can be put straight as much as it is tasty and non-acidic to you.
Elasticity directly depends on acidity - it is raised by prolonged fermentation (here we are powerless, the oven program sets the time itself), active additives.
Whey, a piece of sourdough or old dough. Or, for example, heavier artillery is used - but it certainly gives a cool taste: like preliminary doughs.
Mom can apply these methods in stages.
For example, preparing a light preliminary dough also as a taste improver.

copy it into the text, remove the asterisks, and the link to the browser. Here dough from Luda. Unpretentious.
h *** tt *** ps: / * / st***eemi***t.c***om/food/@m****ariana****grajales/zapa****snaya-opara

That is, it greatly improves crumb quality and flavor.
And the second thing. There would be something to improve. There should be a normal amount of gluten.
For this, the flour should be normally moistened and swell well before kneading. That is, like a machine finished kneading - there should be soft, very soft, like the most delicate silk ball of dough. Not a mess, not a bouncy ball.
Complete analogy with manual kneading. Here is the machine - these are your hands. At first it was wet and tight, and by the end of the batch it was soft-soft, slightly sticky, but already a single very pleasant mass.

When kneading with your hands, you can feel when the flour is all wetted, swollen and moistened and you can knead it. We don't feel that way in the car. Therefore, we use the method of preliminary kneading on dumplings.
We mix on dumplings !!!! - do not knead, but only moisten, mix, moisten our mixture and leave it to stand with the dough. We give the flour time to swell, and when the machine starts kneading, it will knead the dough, and not the flour + water mixture.

That's the whole secret of preliminary mixing. Use any program for quick mixing of ingredients so that the dough swells and stands before the main kneading.

To quickly enter the machine mix, it would be good for you to study my favorite blogger Luda.
I already gave you the incentive link. There's an article about gluten.
And also a very useful article about the machine for understanding why these standings are needed and how important it is to let the flour get drunk here

alas, remove the asterisks, otherwise I will not be able to write a link
ht *** tp **** s: / ** / ma **** rian **** aa **** ga.liv **** ejou **** rnal.co *** m / 241 **** 197.ht **** ml

The secret to tasty bread: good gluten quality and good fermentation. The machine is responsible for the fermentation (if you do not apply very large difficulties, that is, run the machine several times, or simply use it as a proofing chamber). With gluten you have to adjust. And you can enhance machine fermentation with delicious additives.

In what mode did you bake? With such a recipe, it is better to choose a dietary

Lyudochka, then explain in full that when the flour is weakened so much, it is necessary to reduce the degree of mechanical impact: that is, choose a weaker batch in a more delicate mode: a dietary type.
I will also add that you can apply a colder kneading with a weakened composition; in a cold state, the dough tolerates kneading more easily, although these are dopants. If not laziness.
But there is one catch. In this composition, the activity of enzymes is above the roof .. and the dietary one is longer than usual and they can have time to do business. Fig knows how critical this will be.
But it's worth a try, suddenly it gets even better.

[fffuntic]

fffuntic, Lena, thanks for the clarifications

In what mode did you bake? With such a recipe, it is better to choose a dietary

According to the instructions: mode 9 RYE

Come on, the main thing I understood: the main thing is not to weaken the flour, and the bread does not taste bad, but there is nothing so remarkable, I may not bake it anymore. I just wanted to understand why it happened. Then I just decided to try all the recipes from the instructions.

My daughter said that she liked this bread, so maybe I'll experiment more

I wrote not to weaken, I remembered anecdote about weakening.
Dad checks the diary
- Why a two in Russian?
- So, dad, weaken this verb, and not as you told me: donkey mistress




fffuntic, Lena, and I think walnuts should be used. I still have half a bag

Mode 9 - rye, or what?

I do not quite understand the intention of the engineers for this mode. For a real rye, very capricious - it is too short, as for most mixed ones.
The wheat part does not have time to ferment minimally, and the rye part does not have time to ripen. I suspect that only the pastries should be good there.
I think that this regime is terribly capricious and fits a certain recipe with a certain quality of flour, which we have not often seen here or simply did not work out.
Or am I behind the times and someone successfully exploits the 9-rye regime?

I saw in the subject only bread curves completely in this mode. But maybe she missed something?

Look at the walnuts for yourself. If they are already lying down, then they will become softer when soaked.
However, I did not soak myself. I just kept cashews in the salad for a long time, except for peanuts, and they became just the most tender, so I think that all nuts, with the right approach, become juicier and more tender.
It probably makes sense to look at the techniques on the internet, but be very careful with the amount of salt.
There it rolls over. In fact, it tastes great without salt. As soon as I looked, they were soaking in warm water. And I always try to be cooler and better to hold it longer.
And if it is warm, then it is still more likely to cool when infused.
I have a distrust of hot methods and loves to sour.

Therefore, take a few nuts and try in parallel in different ways to choose the best one.

[fffuntic]

fffuntic, Lena, sometimes it comes out to me with 9 rye pure rye bread, then it is better to pour more yeast - 2 tsp. But you know, it's generally easier for me to do a service proofing of rye I agree with you the program is unfinished
Anatoly_1960, 9-rye prog, very short for your recipe and there is no crumbling at all, just one proofing and baking at once, so you got such an unprepossessing bread. Bake everything the same, only on a dietary one, 5 hours, it will be just right

I bake at 9 (Rye program). What happens is what I eat. It works for me.

Or am I behind the times and someone successfully exploits the 9th regime?

On 9 mode RYAN, in the instructions there are 3 recipes. So "Zavrnoy" and "On kvass" I did well. But the third "With bran" is something not very

Bake all the same, only on a dietary one, 5 hours, it will be just right

Thank you, next time I will try to bake this particular recipe at 6. The other two turned out well at nine

Dear interlocutors, please write the names of the programs, as they are numbered differently in different models. By the name, everything is immediately clear, but according to the numbers, long questions continue, who has what kind of program there.I can't go over all the time who said what, when, check which model is with whom and correct the names. We talked, understood / did NOT understand each other and dispersed, but others read next. Respect your and other people's time!

PS: In your editable messages in the last conversation, please take the trouble to correct the numbers on the names. Thank you!

I looked at the recipe for Zavarny so wheat flour 225 g, and rye flour - 325 g and the bread turned out to be high with a flat convex roof

Actually, I always enjoy good news more than bad news. If another rye mode) has become popular and successful in our expensive stove, this is very good news.
Well, glorious loaves of all kinds on the table.
But if suddenly something does not work out on new recipes, then the regime may have been bruised. Just kind of keep it in mind in your memory bins.
Still, there is less information on it than on the rest of the main ones.

Well, and glorious breads on the table of all kinds.

I have already worked out 11 recipes from the instructions for HP. Everything turned out great both in shape and taste. Well, except for one, the roof fell through. So I didn’t know the "kolobok rule" then. Well, this one came out awkwardly.
I'll remember

But if suddenly something does not work out on new recipes, then maybe the regime has poked. Just kind of keep it in mind in your memory bins.

If something goes wrong, I will immediately turn to the advice of professionals



Tell me the recipe for steamed dumplings. And then through the search I searched, but it is not clear for which HP and in what mode to cook. Maybe someone has an already worked out recipe for panasiks

New York Rye Bread (bread maker) (Crochet)

For a long time this recipe lay in the bookmarks, today I baked it, I liked it very much, I baked it on 1 "Basic" program, only I fiddled with honey in the kitchen and added 1 tsp., Although it is not in the recipe. Good bread.

[Irinap]

Irinap, Irina, a very pretty bread turned out, I wonder what on the main one, my mother makes 300 wheat + 100 rye on a dietary one, I will have to tell her to try on the main one, sometimes I want to quickly

[Mandraik Ludmila]

Mandraik Ludmila, after 2 kneading, I pulled out the spatula and there was a desire to turn off and quickly (about 20 minutes) turn on the baking, but withstood the whole program to the end.

[Irinap]

Irinap, Irina, I'm afraid my mother won't take out the spatula, she tries not to get into the working HP, she's afraid to ruin it, she's 76 years old, it's good that she wanted a bread maker at all

And who ever made a dough for steamed dumplings?

Tell me the recipe for steamed dumplings. And then through the search I searched, but it is not clear for which HP and in what mode to cook. Maybe someone has already worked out recipe for panasiks.

I want dumplings with cherries

[Anatoly_1960]

Anatoly_1960, AnatolyTake a recipe for dumplings or dough for making manti. Cook on the Pelmeni mode, do not overload HP, no more than 500g in flour!



Anatoly_1960, Anatoly, Here on our forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=279645.0
Yeast recipe, so we cook with Pizza

That recipe contains soda, yeast, + time for proofing! Not the most convenient way, it's easier to take ordinary dumplings dough, any is suitable for steaming.

[Anatoly_1960]

Anatoly_1960, I made dough for khanum, in principle, the same goes for dumplings. Read in this recipe, everything is very simple, now this is the only way I do:

Khanum in Steba and Brand pressure cookers 6051 (Tanyulya)

Anatoly_1960, Anatoly, Here on our forum https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=279645.0
Yeast recipe, so we cook with Pizza

I read this recipe, but I do not understand

I knead the dough in a bread maker on the dough program (1.5 hours).

And I do not have such a program for a test for 1.5 hours. Will the pizza be ok?

Anatoly_1960, I made dough for khanum, in principle, the same goes for dumplings. Read this recipe, everything is very simple, now this is the only way I do:

Do you need a little soda?

[fffuntic]

fffuntic, Lena,
thank you for the informative answer and for the optimistic attitude; now there is even more enthusiasm.
I would like to hear your opinion about my first experiment on the new HP purchased yesterday, but since this is not a Panasonic, I wrote it in the recipe topic - /index.php@option=com_smf&topic=1755.new#new.

[Anatoly_1960]

Do you need a little soda?

Anatoly_1960, Anatoly, no, you don't need to add anything, the recipe is proven, self-sufficient. I don't even understand why we need soda in the dough for dumplings, after all, it's not friability, but "impermeability" is needed so that it cooks and doesn't fall apart. Soda is completely redundant here.

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, I really don’t rummage in these matters, I’m just learning. Well, I thought that soda was for splendor. I have the opinion (maybe wrong) that without soda you need to cook in water and with soda for steam, they will be lush

[Anatoly_1960]

Anatoly_1960, Anatoly, I have not seen in recipes for dough for dumplings, dumplings, khinkali, manti, etc. soda And to be honest, even such a thought did not arise, if you want a thicker dough, roll it out thicker, but soda still gives a taste, and many do not like it looseness, and looseness usually does not go well with the elasticity and strength that are needed for the dough on dumplings, dumplings and others like them. So I do not advise you to add soda to this dough. Here in lazy dumplings, where there is one dough, you can still put soda, but I don't add there either, now I even stopped adding soda to the curd casseroles