It turns out that we did everything wrong! How many housewives extinguish soda with vinegar right in the spoon, and then the baking does not always turn out to be successful? Why is this happening? Let's figure it out!
It is necessary to extinguish soda with vinegar in the dough itself! Otherwise, carbon dioxide will simply go into the air without having worked in the test.
To do this, add soda to dry baking ingredients, and vinegar or lemon juice to liquid ingredients. During mixing of liquid and dry components, the soda will react with acid and begin to release carbon dioxide directly in the dough, thereby loosening it.
To make your life easier and guaranteed to get the result, make a baking powder with your own hands. To do this, mix the following components in a 1/3/5 ratio - citric acid / soda / flour or starch. Store in an airtight container. Then just add the homemade baking powder to the dough and bake as usual! It will work great during baking, raising the dough, and there will be no unpleasant soda taste at all.
For more information on how and why to extinguish soda with vinegar, see the video below: