Is it possible to extinguish soda with acetic acid 70. What does soda, slaked with boiling water, give to the body? How to be treated with sodium bicarbonate? What can replace vinegar and vinegar essence

In recipes for pancakes, muffins, pies and other flour goodies, we often come across soda. The principle of operation of this substance is understandable on an intuitive level, but questions still arise in the process of preparing the dough. Let's try to figure out how to extinguish soda correctly and why you need to do it.

Soda was invented by the chemist Leblanc back in the 18th century, but it came to us much later. If you look through the recipes of our ancient cuisine, you will not find any mention of soda. Great-grandmothers mostly prepared yeast-baked pastries or even dispensed with means to stimulate the rise and loosening of the dough. When soda appeared in our country, hostesses began to use it, trying different methods and learning from their own mistakes. Why do most recipes advise extinguishing soda? Because it is customary for us to eat hot pastries, and in it the “soapy” taste of quick soda is very noticeable. In the cooled products, it is practically not felt.

Soda reacts with acid and as a result breaks down into water, salt and carbon dioxide. It is carbon dioxide that loosens the dough, making it lush. It is important to understand here that baking soda by itself is not a good baking powder. True, at a temperature of 60 degrees it also decomposes into water, sodium carbonate and carbon dioxide. Therefore, even if you just add it to a dough that does not contain acidic ingredients, then it will still give some effect. But the reaction in such cases is incomplete. As a result, the dough turns out to be insufficiently lush and often with the same “soapy” aftertaste.

How does quenching occur in most cases? We put soda in a spoon by eye, pour some amount of vinegar on top, the mixture begins to sizzle and bubble, and we add all this to the dough. Why is this method not entirely correct? It's just that the reaction that should have taken place in the test takes place in the air. As a result, the released carbon dioxide does not get into the dough and is useless. Experienced housewives will object that the dough rises anyway. But in fact, the following happens: some part of the soda simply does not react, gets into the dough, disintegrates during the baking process and gives the very loosening effect.

How to extinguish soda with vinegar?

Be sure to take exactly as much soda as indicated in the recipe. Usually it is from 0.5 teaspoon to 1 tablespoon. A teaspoon usually takes 4-6 drops of 9% apple or wine vinegar. If the concentration of vinegar is more than 9%, then it is better to first dilute it with water. As soon as a violent chemical reaction begins, pour the contents of the spoon into the dough. In this case, the released carbon dioxide will not go into the air, but will remain in the dough. But it will be even better if you proceed as follows: mix quick soda with dry dough components, and vinegar with liquid ones, mix everything quickly, knead the dough and send it to the oven.

Now you know how to extinguish baking soda with vinegar, but there are some good alternatives. For example, you can add ordinary lemon juice to a spoon with soda. Another fairly popular option is to combine soda with citric acid (proportion 5: 3) and mix with the rest of the ingredients. If the dough according to the recipe contains any acidic elements (sour cream, lemon, juice, kefir, honey), then you don’t have to worry about quenching at all. Just add baking soda to the dry ingredients of the baking, and "sour" ingredients to the liquid ones. Then quickly combine these two mixtures, knead the dough - and you can bake. By the way, hostesses are often pretty surprised that along with kefir and sour cream, honey can be used as an “acidic” element. Yes, it tastes very, very sweet, but at the same time it has an acid reaction pH = 3.26-4.36, which is quite enough. Soda is also quenched with boiling water. This option is ideal for those who can not use acid at all.

You may be wondering why extinguish soda with vinegar or some other product when you can just use ready-made baking powder. It usually consists of baking soda, citric acid and flour. The content of the sachet is enough for one time. If you use baking powder, then the reaction takes place directly in the dough and gives an excellent effect. Baking powder can be prepared independently: to do this, mix soda, flour and citric acid in proportions of 5:12:3. This mixture loosens the dough no worse than the purchased counterpart, but is completely natural and cheaper. However, there are times when it makes more sense to use pure baking soda. For example, if you add baking powder to dough containing kefir, sour cream or whey, you will get too acidic environment.

Now you figured out why to extinguish soda when baking, how to do it right and what are the alternatives. You can safely proceed to the preparation of a magnificent and tasty dough.

Many housewives very often bake various confectionery and bakery products at home, such as cakes, pancakes, pancakes, pies and so on. When baking, everyone comes across soda and baking powder, which is often called baking powder. The principle of action of these ingredients is generally clear to everyone, but let's take a closer look at what they are for and how to use them correctly. And also talk about how vinegar is correct.

Everyone knows what soda is. It has many names: bicarbonate or But, despite the numerous names, the principle of action of soda is unchanged, as is its chemical formula - NaHCO3. By itself, soda is not able to somehow affect the dough, but when combined with an acidic environment, a chemical reaction occurs, during which soda breaks down into several elements. These elements are water, salt and the most important ingredient - carbon dioxide. So it is precisely due to carbon dioxide that loosening of the dough occurs. Due to this reaction, the dough becomes lush and elastic.

Baking powder, or as it is also called, baking powder, is a mixture ready to be added to the dough. This mixture consists of acid, soda and filler. Citric acid is more often used in baking powder, and a neutral component - flour, or powdered sugar - acts as a filler. If you use baking powder, then as a rule, in addition to it, you do not need to add soda or acid to the dough. The baking powder ingredients are selected in such a way that the entire reaction takes place without residue.

Well, everyone understands what a baking powder is. And everyone knows how to use it too - pour it into the dough during its preparation and you're done. But with soda, things are a little more complicated. Some housewives often wonder how to extinguish soda with vinegar, and most importantly, why extinguish soda with vinegar.

Soda must be extinguished, because if this is not done, it will certainly act, but the effect will not be the same at all. Without acid, soda will also act as a baking powder, but it will begin to disintegrate only at 60 degrees, that is, already directly in the baking process. The result is not quite high-quality baked goods with a characteristic taste of soda. The taste remains, because without acid, soda is not able to react completely. In order for all soda to react without residue, you need to know how to extinguish soda with vinegar correctly.

Many housewives do the following: they collect a certain amount of soda in a spoon and pour it with a small amount of vinegar. In this case, a very violent reaction naturally occurs with the active release of carbon dioxide. After waiting a little, all this seething mixture is kneaded into the dough. And what is most surprising, everyone believes that this is the right way to pay off soda. But this is a very deep delusion. Such housewives absolutely do not understand why and how to extinguish soda with vinegar. With this method, the reaction that should take place directly in the test takes place in the open air, where, apart from a beautiful spectacle, it does not bring any other benefit. Part of the soda, of course, acts in the dough, since not all of it reacts with vinegar.

To fully use the potential of soda, it must be mixed with flour, and acid in the form of kefir or lemon juice should be introduced directly when kneading the dough. With this method, the effect of soda will be maximum, you will get a lush and elastic dough. And the pastries will not taste like soda and will also be lush.

But, there are recipes in which, in addition to baking powder, you still need to add a small amount of soda. What is it for? This usually happens if there are acidic products such as kefir or whey among the ingredients. In such cases, the acid content in the dough turns out to be excessive, and in order to neutralize the excess acid, a little soda is added along with baking powder.

Now you all know about soda, baking powder and how to extinguish soda with vinegar. The knowledge gained will surely make your pastries even more magnificent and tastier.

There is an opinion that baking soda in baking is used as a baking powder and a component that affects the state of baking. Some recipes recommend quenching soda. And, as a rule, acid-containing components are the main quencher - vinegar, kefir, citric acid. Often, housewives are faced with a choice: if soda slaked with vinegar is indicated in the recipe, how to make the finished product get the desired shape, but at the same time, the smell of vinegar is eliminated. To answer this question, you need to know exactly how to extinguish baking soda correctly.

What is the principle of extinguishing soda

What does it mean to turn off the soda? First you need to understand how the process of soda quenching occurs. Since baking soda - sodium bicarbonate is a non-aggressive alkali, when reacting with any acid, a violent reaction will occur - the composition will begin to hiss and foam. Soda is sodium bicarbonate, which, when interacting with vinegar (acetic acid), is converted into sodium acetate + water + carbon dioxide:

NaHCO3 + CH3COOH → CH3COONa + H2O + CO2

This CO2 will loosen the dough. Carbon dioxide, being inside the dough and trying to get out of it, loosens it. The dough becomes lighter, and pores appear in it, which ennoble the dough and give it a characteristic sandy structure.
This is one of the main reasons why quench soda with vinegar or other acid.

In addition to vinegar and vinegar essence components, how can you extinguish soda a few:

• Apple vinegar;
• lemon acid;
• lemon juice;
• fermented milk product;
• jam or jams of sour varieties;
• natural juice of sour fruits or citrus.

Before using dry citric acid, it should be diluted with water. From the recommendations on how to make slaked soda, cooks are advised to determine what kind of vinegar the product is quenched. There is natural vinegar - apple, cherry, etc., as well as synthetic. This is an important point that must be taken into account in the proportions when cooking baking.

How to extinguish soda

The method for making soda slaked with vinegar or another acidic product is standard:

1. The required amount of soda powder is mixed with the dry ingredient - flour.
2. Vinegar is poured into the liquid base of the dough according to the proportion and combined with a dry base. The reaction is fast.
3. After the soda has been completely extinguished, everything is mixed well.

This method is the most correct and best demonstrates what slaked soda means. Carbon dioxide, which is responsible for the porosity of baking, does not evaporate, but remains in the dough and, under the influence of high temperature, gives the dough splendor and porosity. Do I need to extinguish the soda in a spoon - we definitely answer - no.

In this case, CO2 will leave the baked goods without reaching the dough. But for some housewives who are used to working the old fashioned way, which means soda slaked with vinegar, is taken literally and they slake the soda in a tablespoon over the dough, which in itself is meaningless.

A method demonstrating how to properly quench soda with vinegar shows that the slaked bicarbonate must be laid out in a ready-made dough base. Only in this way can you get fluffy and porous pastries.

other methods

There are many . In addition to the main method of how to properly extinguish soda, some cooks and confectioners use another:

1. In equal proportions, they mix the sifted flour and soda, the acid is added during the kneading process - to the liquid ingredients.
2. Then the two parts of the dough are combined and an excellent result is obtained - baking is tender and airy.

Sometimes it is not at all clear why extinguish soda with vinegar if the recipe already contains a fermented milk product that will perfectly fulfill the role of an extinguisher:

1. For this purpose, kefir or another product is heated, a dry alkaline component is added to it and mixed quickly.
2. A violent reaction should occur - kefir will foam.

The main reason why soda is quenched with vinegar or other acidic compounds is the fact that cooks want to improve the condition of the finished culinary product. But in order to achieve a positive result, it is not always necessary to use slaked soda. In very rare cases, it is not extinguished, although the quality of the product from this is not always bad. So, for example, when cooking jam, baking soda is not quenched, but products are added or treated with pure soda powder.

soda substitutes

Sometimes there are reasons why you need to choose how to replace slaked soda. And a ready-made product comes to the rescue - baking powder. Its property is that it does not need to be extinguished. The composition of the baking powder includes citric acid and soda in equal proportions. This type of baking powder demonstrates a component that represents how to replace soda slaked with vinegar.

There is an old recipe for homemade baking powder. Its composition: baking soda -125 g, cream of tartar - 250 g, ammonium carbonate - 20 g and rice flour - 25 g.

There are a number of recipes that clearly indicate what should be used - baking soda slaked with vinegar or baking powder. In addition, it should also be understood that even without the presence of acids at 60 °C, sodium bicarbonate begins to decompose into sodium carbonate, carbon dioxide and water, so the decomposition process is most effective at 200 °C.

Hydrated soda or baking powder is used provided that there is no fermented milk component in the recipe as part of the dough. This also applies to whether it is necessary to extinguish soda in pancakes. If pancakes are cooked on kefir, there is no need to extinguish soda, it is enough to add dry soda, mixing it with flour.

The ideal option when answering the question is whether baking powder can be replaced with slaked soda, professionals advise using soda with citric acid or dry ascorbic acid. Despite the fact that slaked soda or baking powder is chosen, the proportions indicated in the recipe should be strictly adhered to. If you add a little soda, but a lot of acid, the pastry will acquire an unpleasant taste and lose airiness. With a large amount of soda, the finished product will taste like soap.

Recipes

Pancakes on kefir that do not require soda quenching:

Ingredients

• kefir - 250 ml (or 1 cup);
• flour - 350 g (or 1.5 cups);
• egg - 1 pc.;
• baking soda - 0.5 tsp;
• salt - 0.5 tsp;
• sugar - 1 tbsp. l.

Cooking method

1. Beat the egg with sugar and salt, pour in the warmed kefir and put the soda.
2. Mix well and gradually add flour, stir so that there are no lumps.
3. Pour a little vegetable oil into a heated frying pan and spread the dough with a spoon.
4. Once one side is browned, flip over to the other side.

Fritters with slaked soda in milk

Ingredients

• eggs - 2 pcs.;
• flour - 1.5 cups;
• milk - 2 cups;
• soda 0.5 tsp;
• citric acid - 0.5 tsp;
• salt - 0.5 tsp;
• sugar - 2 tbsp. l.

Cooking method

1. Beat eggs with salt and sugar, pour in milk, put soda mixed with citric acid. Add flour.
2. Mix everything until smooth, cover and leave for half an hour.
3. Then mix again and fry the pancakes on both sides. Ready pancakes are served with sour cream, butter, jam, honey, condensed milk, confiture.

Baking soda slaked with vinegar, in modern recipes for making confectionery or pancake dough, is very often recommended as a baking powder. According to the recommendations, not vinegar and soda should be added to the dough (by themselves), but the product of their interaction - sodium acetate, since it is this substance that is formed in the process of extinguishing soda with vinegar. Sodium acetate (food additive E262) is used in food production as a preservative or acidity regulator, but not as a baking powder. Sodium acetate has a sufficiently high thermal stability and does not decompose into gaseous products under baking conditions, i.e. It doesn't loosen the dough!

Then why extinguish soda with vinegar?

Let's try to understand this issue more carefully (from the point of view of a professional chemist). By the way, pay attention to the article baking soda in yeast dough. Until then, let's continue.

In 1 medium teaspoon without a slide, 8 g of baking soda is placed. If you pour vinegar (9% solution of acetic acid) or vinegar essence (70% solution of acetic acid) into this teaspoon (to the brim), then their mass will be approximately 4 g. Thus, in order to completely extinguish 1 teaspoon of food soda with acetic acid, you will need about 71 g (16 teaspoons) of vinegar (9%) or 8 g (2 teaspoons) of vinegar essence (70%).

- “scoop soda into a spoon and drop vinegar there, the soda will hiss, I mix it a little. All! The soda is off!";

- “For 1 teaspoon, add 4-6 drops of 9% vinegar”;

- “how to extinguish soda with vinegar: mix 1 tablespoon of soda with 1 tablespoon of vinegar”;

The boldest advice recommends “to ½ tsp. drinking soda add 1 dessert spoon of vinegar. In 1 dessert spoon, 2 teaspoons are placed, i.e. this tip recommends using only 4 teaspoons of vinegar to extinguish 1 teaspoon of soda, and not 16, as required by the calculation.

The conclusion is obvious - the dough is loosened by the baking soda that remains after the completion of the spectacular experiment of extinguishing it with vinegar. When the dough is heated, the baking soda decomposes with the release of carbon dioxide, which gives the dough a certain porosity.

2NaHCO3 → Na2CO3 + CO2 + H2O

The whole point of pre-quenching soda with vinegar is that the cook gets the opportunity to admire the impressive results of a chemical experiment, during which a “pop” is obtained.

Please note that the thermal decomposition of baking soda (sodium bicarbonate) leaves sodium carbonate (Na2 CO3 ) in the dough. This substance is called soda ash or simply soda, in everyday life it is used for washing clothes or for treating currants from powdery mildew.

Cooks (who have forgotten chemistry) claim that when soda is quenched with vinegar, the unpleasant taste of soda decreases in the finished baking. This is correct to some extent, since as a result of the quenching reaction, the soda content in the finished product is somewhat reduced. However, the soda flavor will remain until all of the sodium carbonate has been destroyed by the acids found in the products used to knead the dough. If there are no such acids or there are few of them, the taste of soda will remain.

The reaction of soda and vinegar has the form of the following equation

NaHCO3 + CH3COOH → CH3COONa + CO2 + H2O

soda and vinegar chemical reaction

If the chemical reaction of vinegar + soda goes completely, then there will be no soda left in the dough, which gives the finished product an unpleasant “soapy” taste.

In order for the dough to be well loosened and not have a pronounced taste of soda, it is necessary to add acid and soda to the dough in the correct sequence and in the right proportion.

How to replace baking soda with vinegar?

Instead of acetic acid, any food acid (lactic, citric, malic, tartaric, etc.) or acid salts approved for use in food production can be used to neutralize soda in the dough.

Citric acid (food additive E330) is very convenient in this regard. Citric acid does not have a pungent odor and goes on sale in a crystalline state (in the form of a monohydrate, in which there is 1 molecule of water per 1 molecule of acid: C6 H8 O7 ∙H2 O).

It takes 6.7 grams (1.5 teaspoons) of crystalline citric acid to completely "quench" 8 grams (1 teaspoon) of baking soda.

Here is a recipe for early ripening pancakes published over 100 years ago (1901).

Please note that for 2.7 kg of dough in this recipe it is recommended to use only 1 teaspoon of soda, to neutralize which 1 teaspoon of citric acid is used. Acid and soda dissolve in water separately in different glasses! First, an acid solution is added to the dough, stirred, and only then a soda solution is added. With this sequence of adding ingredients, the reaction between acid and soda proceeds directly in the test. Carbon dioxide quickly and evenly loosens the entire volume of dough, and does not entertain the hostess with meaningless hissing and “bubble” in a teaspoon.

With the ratio of citric acid and baking soda recommended in the recipe, the decomposition reaction of baking soda proceeds quite fully, but not completely. Part of the soda remains outstanding. This is a very important condition for good loosening of the dough. The carbon dioxide released during the interaction of citric acid and baking soda loosens the pancake dough during its preparation. Excess baking soda breaks down during the baking process of pancakes and gives them additional porosity.

Surprisingly, our great-great-grandmothers knew chemistry much better than us and knew how to use it correctly and quite meaningfully.

Let's sum up what has been said.

Extinguishing soda with vinegar before adding them to the dough does not make culinary sense, since the carbon dioxide released during this reaction does not enter the dough, but escapes into the air. The dough is unnecessarily contaminated with sodium acetate. For normal loosening of the dough, the reaction of decomposition of soda with the release of carbon dioxide must proceed directly in the dough, and soda must be evenly distributed throughout its entire volume.

Today I received a comment on one of my posts, which served as an excuse not to delay writing an article, the idea of ​​which has been tormenting me for quite some time.

Short:

Scoop up baking soda with a spoon and slowly pour vinegar onto the spoon. Soda will "extinguish" - hiss and dissolve. Don't overdo the vinegar.

Long:

- Tell me, pliz, how to properly extinguish soda, what percentage should be vinegar, can it be apple? How much baking soda and how much vinegar should I take? And how to understand that the soda is extinguished?

- I take 9% vinegar, I'm sure that apple is also possible. Soda should be taken as much as it is written in the recipe. Most often - this is one teaspoon (without a slide). Holding a spoon with soda in your hand, you begin to pour it slowly with vinegar, all this will foam. When you see that there is no more soda left on the spoon, it means everything is extinguished)) It seems to me that about 2-3 tablespoons of vinegar are spent on a spoonful of soda, but this is so, by eye))

- Thanks for the answer, but 70% concentrated vinegar cannot be extinguished?

- I think it's too strong. Vinegar essence is still not a joke, to be honest, I am afraid of it and do not buy it. Try diluting 70% vinegar to make 9%

- That's for sure, but I still advise pouring soda into a small glass and pouring vinegar already there.

- Yes, you can even 70%, only you need to just a little bit and interfere with the tip of a knife - everything will be extinguished! Recently, I have adapted to apple quenching - it is wonderfully quenched.

- but I still advise pouring soda into a small glass and pouring vinegar already
- I also extinguish in a small glass, because. vinegar still pours out of the spoon before it has time to extinguish the soda, and in a glass, mix everything at once and it turns out very conveniently.

- “It seems to me that about 2-3 tablespoons of vinegar go to a spoonful of soda, but it’s true, by eye))”
This is an obvious overkill.

For 1 teaspoon of soda, half a teaspoon of vinegar or even less is enough. We take table vinegar, for example, 9%.
You can take apple cider vinegar, wine vinegar, you can extinguish soda by squeezing a little lemon juice on it.

If the recipe requires, for example, one teaspoon of soda, take this teaspoon of soda (without a slide), carefully pour it into a tablespoon, pour a little vinegar into it, and without waiting for the soda to finish bubbling to the end, mix in this bubbling- sizzling mass into the dough.

Soda is not extinguished if sour cream, kefir, sour milk are used to prepare the dough.

And of course, soda should not be confused with baking powder (baking powder). They are different in composition. The baking powder is not quenched.

- In fact, it seems to me that even if you take 2 tablespoons of vinegar, then nothing terrible will happen. Or maybe I take less - the eye is such a thing, it can lie)))

Showdown: whether to extinguish soda with vinegar and why at all? Pros and cons

Extinguishing soda with vinegar- pros and cons. Why extinguish soda when baking and is it worth it, how to extinguish soda correctly - with vinegar, boiling water, kefir or something else.

I decided to try to answer this rather sharp question, the controversy around which tirelessly flares up again and again, namely: Why put out baking soda and is it worth it? And why is this question still haunting so many?

The question "to extinguish or not quench baking soda with vinegar"is as eternal as the question: "what came first - the chicken or the egg." However, after delving into the literature, interrupting a bunch of sites, including foreign ones, I came to the conclusion that this issue is from the strength of 70-80 years, read almost as long as our country exists after the October Revolution. Perhaps I was looking badly, perhaps not there, but the lack of information led me to these conclusions.

Breaking through a great many recipes of old Russian cuisine, I did not find a single one where soda was mentioned. Previously, pastries in our country were mostly yeast-based, or without the addition of any rise and loosening accelerators at all.

So, baking soda was invented by the French chemist Leblanc at the end of the 18th century. This invention came to Russia much later, after a new method of its manufacture was obtained. As soon as Russian housewives had such a product as soda, they began to apply and use it in cooking by trial and error. Why was it decided to extinguish the soda? Yes, simply because our tradition of eating everything “hot, hot” in this case is only harmful.

The fact is that quick soda in hot baking has a very unpleasant “soapy” taste. What was “corrected” by extinguishing it, namely, adding boiling water or fermented milk products to soda. For pancakes, this method still gives very good results. However, imagine what will happen to your shortcrust pastry if you pour a glass of boiling water into it? The answer is obvious. Therefore, it was invented to replace boiling water or fermented milk products with diluted 9% vinegar or lemon juice.

Now let's go in order:

Why do you need to add soda or other baking powder to baking?

- baking soda, when exposed to high temperature or an acidic environment, gives an enhanced reaction to release carbon dioxide, which in turn leads to splendor and porosity.

Is baking soda a baking powder?

- No. By itself, baking soda is not a baking powder. In order for the process of loosening (the release of carbon dioxide), soda needs two components: an acidic environment and high temperature. Important note: let's not delve into chemistry, and consider only the aspect that is necessary for cooking, so we will not take into account fair remarks that only one of the components is enough to release carbon dioxide due to soda.

Why is vinegar used to extinguish soda?

From illiteracy, or from laziness, or out of habit. Baking powder was not sold in the USSR, which is why they wrote about extinguishing soda with vinegar, and they still write, and I will not adapt it to baking powder either, so as not to confuse and scare away my visitors. Culinary illiteracy played its almost main role - soda needs acid, and instead of introducing something sour into the composition - honey, sour cream, and so on - vinegar was poured and poured. “And what does honey have to do with it, is it sour?” - you ask. I explain: do not confuse sweet with the pH reaction: “Honey has an acid reaction pH = 3.26-4.36”, which is what we need.

By the way, many foods give an acidic reaction, such as eggs, but it is usually not enough.

Do I need to extinguish the soda?

- No. How, in this case, to knead the dough correctly? Ideally, you need to mix soda with dry baking ingredients, and mix acid (in the form of sour cream, kefir, honey, lemon juice, etc.) with liquid ones. Then quickly knead the dough, combining both mixtures, and then bake.

- If it makes you feel calmer, you can extinguish it. But the benefit of "quenching" will be minimal. The fact is that we “extinguish” incorrectly - pour soda into a teaspoon, and drip vinegar or lemon juice into it. Why is it wrong? All the necessary reaction to release carbon dioxide goes in this case into the void, into the air, instead of getting into the dough. Therefore, if you decide to use slaked soda, do not wait until all the bubbles that appeared during extinguishing disappear, immediately pour into the dough. And the excess that did not have time to react with vinegar and give you that long-awaited splendor and porosity.

Why, if you do not extinguish soda with vinegar, does an unpleasant taste remain?

• Firstly, in cooled baking - the taste can be either minimal or completely absent.
• Secondly It's all about the exact dosage. I have never seen a hostess who, with electronic scales to the gram, weighs every product that goes into baking. Yes, and the recipes themselves ALL sin with “approximacy”, they are made by eye. Imagine, for example, a large apple that is meant by a Ukrainian hostess, or a resident of Sverdlovsk. Their concept of big will be very different. As for modern recipes, the amount of soda in them is incredibly large (everything is calculated on the fact that they still want to pay off the soda)