The purpose of quenching soda is to make the baked goods fluffy and airy, as soda alone will not provide this.
To extinguish it, it must be combined with acid - bubbles of carbon dioxide will be formed.
If baking soda is used in its pure and undecomposed form, the baked goods will acquire a bitter and salty taste.
Let's figure out how to extinguish soda, says fourth-class baker Yulia Arkhipova.
We either combine soda with acid and add this mixture to the dough, or mix soda with other dry ingredients, pouring in the necessary liquid.
Some housewives believe that the second method does not allow carbon dioxide to escape, which makes the baked goods fluffier.
Most often, extinguishing is done with 9% table vinegar in a 2:1 ratio. Lemon juice and apple cider vinegar are also suitable.
Earlier we wrote about why it didn’t work out to bake vegetables deliciously.