Today, we will investigate whether there is a difference between baking soda and baking powder for baking, and that the best use for the air test.
In general, this question troubled me for a long time: I always wondered why some recipes need soda, baking powder and others. And sometimes even found recipes, where indicated and then, and more. Well, let's deal.
Soda in the test
It is added to the dough to make it happen lush and airy. If the test is used any acidic product, such as yogurt, you do not need to put out soda. And so it will work: will form bubbles that will make the dough and air.
If the product is not sour dough, then soda extinguished by vinegar. And if the dough with no acidic foods, add soda outstanding, the sense will not be away from her. Moreover, this outstanding baking soda can impart an unpleasant taste.
Leavening agent in the dough
Used for the same thing and soda: to make pastries air and lush. Main components disintegrant - is soda and citric acid. In the process of kneading the dough and baking they interact: soda quenched with citric acid.
Personally, I recently prefer to use only baking powder. Let me explain why. With baking powder always get more elaborate and airier than with soda (whether paid or not, depending on the recipe).
What's better
The answer is very simple: you pay attention to the fact that, when kneading the dough and baking soda, then immediately, from the very first seconds of the bubbles begin to form? So, these bubbles and makes the dough airy. But as long as we knead the dough, some of these bubbles burst, and in the test they're gone. Accordingly, it is a less air.
If you use baking powder, all these processes with bubbles begin later, during baking, so the biscuits and cakes turn out more magnificently.
Write in the comments, and that you use most often: soda or baking powder?
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