Extinguishing soda when baking
I am citing the author's text with some abbreviations.It is not worth extinguishing the soda in a spoon before adding it to the dough, because some of the carbon dioxide, instead of loosening the dough, will "loosen" the air in the kitchen. However, the dough will still loosen, since the acid-soda ratio is not maintained and some of the soda will remain unreacted, in addition, carbon dioxide is released as a result of a thermal reaction. ... Therefore, either take much less soda - to avoid a soapy aftertaste, or mix soda with flour, and acid - with liquid and combine them when kneading the dough.
This was written by me. Now let me show you in practice how chemical formulas work in the kitchen, not in a test tube.
I mixed a glass of flour with a glass of water and poured the resulting batter into three cups. And I made soda: 1/4 tsp, 1/4 tsp, 1/8 tsp.
I added 1/4 tsp to dough number 1. vinegar
I added 1/4 tsp to soda number 2. vinegar and gave carbon dioxide to be released ("extinguished" the soda)
I added 1/4 tsp to soda number 3. water.
I mixed soda into the dough.
Here's the result:
The dough, where the soda was not previously extinguished, rose by half.
The dough, where there was no acid, but only soda, practically did not rise.
The dough, where the soda was quenched with acid, rose slightly (since the violent reaction took place in the spoon, but some of the soda remained unreacted).
So, we figured out the stage when acid affects the soda.Postulate number one - soda should loosen the dough, not the kitchen air - has been clearly proven.
Now let's deal with the fact that slaked soda nevertheless loosens the dough. If it didn’t loosen it, this method wouldn’t be used. And facts are stubborn things. You can't go around on a goat. And I did not deny it - yes, it loosens!
I baked the dough. And I got this picture.
The far right is soda without acid at all, and 1/2 of the amount that was in two cases when acid was present in the dough.Postulate number two - if you take less soda, then it works no worse than the one that was previously extinguished with vinegar, but having fully reacted, it will not give a soapy aftertaste - is clearly proven.
However, loosening in this case occurred due to thermal decomposition, so the product turned out to be quite dense. Conclusion number one: light porous structure is provided by the presence of acid in the dough, along with soda.
But the middle, the highest, at first glance, proves the fact that soda is not only possible, but also needs to be quenched with vinegar. After all, he climbed higher!
To make the process more clearly visible, I prepared a thicker dough, divided it into 2 cups, added vinegar to one again, then poured soda, into the second, poured soda quenched with vinegar. And speckled.
And now - debriefing.
What do we see?
The smooth and tall "muffin" is the soda added to the sour dough.
Low, hunchback - with a break at the top - this is a slaked soda.
They are inside:
More porous - here you have to take my word for it - it is also softer and drier. It is smooth, without cracks, swellings and other defects. With quenched soda, it is wet inside, denser and heavier, as it turned out in the case of adding soda without acid.Conclusion number two: there is absolutely no point in quenching soda with vinegar, since the same result is obtained by adding a smaller amount of soda without acid.
Why did they turn out like this? Since I am not a chemist even once, I will try to explain it as I understand it.
In the case when the dough is made correctly, loosening inside the dough proceeds in two stages: in the first part of the soda decomposes in an acid reaction, in the second, the remainder decomposes as a result of a thermal reaction.
In the first stage, the "correct" dough was loosened even before heating. Air pockets formed inside. As the heating began, the air began to expand, lifting the dough, even before the thermal decomposition of the baking soda began. The dough was heated evenly, since the dough was saturated with air, and the looser dough heats up faster than the dense dough, besides, the heat capacity of air is 4 times less than water and therefore it heats up much faster! The water in the dough turned into steam, then carbon dioxide was added to the warm air and steam from the chemical decomposition of soda. The loosening went constantly, smoothly and evenly, and water vapor escaped from the loose dough with ease, providing it with both greater airiness and lightness.
The dough rose evenly, without cracks, tears or other baking defects.
In the case of preliminary "quenching" of the soda, the stage of the acid reaction worked idle - carbon dioxide escaped into the atmosphere, instead of loosening the dough!
The "wrong" dough began to heat up without air inside. A denser dough heats up more slowly, and it also has a higher heat capacity than a dough saturated with air. Therefore, the edges of the dough warmed up much faster than the middle. A crust formed on the item, which "locked" the steam inside. The reaction of thermal decomposition of soda did not begin throughout the entire volume, but only where the dough warmed up - along the edges. The cold center was left without loosening gases. Then the middle warmed up and the thermal reaction of loosening began, albeit with a delay, but the baked edges were already low, and the softer center swelled under the gas pressure and tore the product. Since the rise of the dough took place locally in the center, it seems that the product has risen even more than on the unscented soda. But if you look at the structure in a section, the difference is immediately visible. Conclusion number three: if you want to bake a light, porous, even and beautiful cake - use baking powder or the correct technology for adding soda!Sharing baking soda and starter culture Chemical leavening agents, baking soda - types, functions, application, storage A source 🔗