Baking soda is not quenched with vinegar the way you do it: “golden” rules for successful baking

Usually soda is quenched with vinegar using a spoon or glass. At this moment, a violent reaction occurs to the release of carbon dioxide. However, this process happens in a spoon outside of the dough, so it leaves absolutely nothing. Accordingly, the first stage of loosening is lost.

How to extinguish soda correctly?

Pour soda into the mixture of dough ingredients before adding flour and pour over vinegar. After this, stir. A reaction will occur and the leavening carbon dioxide will remain in the dough.

Another way is to add baking soda to the dry ingredients of the dough and vinegar to the liquid ingredients. Mix the dry ingredients with baking soda and the liquid ingredients with vinegar in separate containers. And then mix them.

The reaction will take place inside the dough, carbon dioxide will remain and work. At the same time, vinegar can be omitted if the dough contains sufficient quantities of acidic products (sour cream, yogurt, lemon juice).