If you like to pamper your family with homemade baked goods, then you probably use baking soda often.
In some cases, this is a more suitable option than baking powder.
However, culinary powder must be used correctly, clarified chef Yulia Arkhipova , an expert in the field of cooking for the online publication BelNovosti.
What you should know
Usage
It is important to remember that you should not add soda to the dough if you do not use any sour products. Therefore, you need to add at least lemon juice.
An excellent solution would be to use soda if any fermented milk products are used as a base.
Also, soda “opens up” well if you add honey.
To extinguish or not to extinguish
This is probably one of the most pressing questions for beginning confectioners. Many have a tradition of making a chemical reaction between vinegar and soda right in a spoon.
But in this case, this procedure will be absolutely useless. Therefore, you should not try to add slaked soda.
Temperature
Few people know that using soda requires a special temperature during the cooking process. It is believed that you need to set the indicator at 180 degrees.
In this case, you don’t even have to think about the unpleasant taste.
Earlier we talked about how to properly brew coffee in a Turk.
Expert: Julia Arkhipova
