A natural substance called "crystalline soda" is extracted from special lakes with a high concentration of salts. When heated to a certain temperature, this substance, initially colorless, becomes a white powder, which we are used to seeing in our kitchens. This sodium bicarbonate is already common, baking soda. It is indispensable in the preparation of any flour products, whether it is pies, cookies or pancakes. With almost complete certainty, it can be argued that without this baking powder, not a single dough can do.
But in cooking, the phrase "slaked soda" is most often found. What does it mean? The fact is that soda itself is an alkaline substance. If mixed with acid, a violent chemical reaction occurs. Outwardly, it looks like hissing and quickly bursting bubbles. From a chemical point of view, water, salt and carbon dioxide are actively released at this moment . It is they who, once in the test, give it a more loose structure. Accordingly, to achieve the desired effect, the housewives use slaked soda.
With what is soda quenched?
It can be repaid in several ways. In principle, anything is suitable here - lemon juice, powdered citric acid (then more water is needed to start the reaction), sour jam or kefir. In recipes, as a basic option is often indicated soda, slaked with vinegar. It can be either apple, cherry, grape, or ordinary table.
The baking powder (more familiar in Russia as a “baking powder”) also always contains three elements. Two of them are soda and citric acid, selected in the ideal amount, so that during the reaction they completely neutralize each other. Therefore, adding excess acid to such a composition is not recommended.
When is slaked soda added?
Obviously, to make a good, magnificent dough, we can not do without soda. But how and when is it better to add it to achieve maximum effect? Often, housewives make a mistake by adding this substance to an almost ready-made batter: they pick up a third of a teaspoon of soda and quench it with vinegar in the air, holding it above the dishes. And after that, slaked soda enters the total mass. This means that its beneficial properties have time to weather together with carbon dioxide before being in the test. The beneficial effect due to rash actions is minimized.
Real chefs know that it’s much wiser to mix soda with flour and acid with liquid ingredients. Moreover, as the last component, it is better to use not vinegar, but lemon juice. If kefir is used in the test, additional acid is not needed at all, since it successfully replaces it. Then all the necessary ingredients of the dough are quickly kneaded, and it is put into the oven without too much delay. This is due to the fact that the effect of loosening reaches its peak at the very beginning, and then gradually disappears.
But if you do not put out the soda, then it can give the baking an unpleasant aftertaste. Not to mention the fact that the dough in this case runs the risk of acquiring a brown or even greenish tint.
Soda or baking powder?
In some baking recipes, it is recommended to add exclusively soda, in others they recommend baking powder, and still others require both. In fact, it all depends on the composition of the test. For example, if it contains honey, then the baking powder will not help here. Various fruit juices, yogurts and whey, chocolate in addition to baking powder require the mandatory addition of soda. It is she who neutralizes excess acid.
Also, soda and baking powder can be replaced with each other in the correct proportions. Usually baking powder is needed twice as much. But it all depends on the integrity of the manufacturer. In some cases, they add too much flour (or starch) to the powder, making its properties worse. Therefore, sometimes you need to move away from strict adherence to the recipe and add more baking powder to the dough.