Some housewives add soda to baked goods out of habit, although this component is not always indicated in the recipe.
Our mothers and grandmothers often introduced this food product so that the dough would rise and turn out tasty and high-quality.
However, the introduction of soda is not always necessary.
In what cases can you add a component to the dough?
It is worth noting that soda is used only if the baked goods contain acidic products - kefir, sour cream, lemon juice and others.
Only in this case the reaction we need occurs. Therefore, soda will be an excellent component for pancakes and fluffy crepes.
Does it make sense to add slaked soda?
Many housewives first quench the baking soda in a small amount of vinegar, believing that this component will help the baked goods rise.
This is a misconception.
The reaction we need occurs in the air, but we will not observe such a reaction in the test itself.
Therefore, it is worth simply introducing any sour component into baking and adding soda. If you are preparing dough with water or milk, it is wiser to pay attention to baking powder.
