Soda is one of the most popular baking sheet in baking. The product helps to make the dough light, soft and air. But if you add soda incorrectly, you can ruin the whole dish - baking can become stiff, with an unpleasant taste or not at all rise.

The editors of Foodoboz will help prepare the perfect lush dough that will definitely not fall during baking. To avoid failure, you need to know a few important nuances.

How to add soda correctly so that the dough is magnificent. Follow the dosage. Many housewives think that the more soda to add, the better the baking will turn out. But this is a misconception. Excess soda can ruin the taste of the dough, giving it a bitter or soap taste. Therefore, always add as much soda as indicated in the recipe - the main rule of successful baking.

Mix soda with flour if you use fermented milk products. If the recipe has kefir, sour cream, lemon juice or berry puree, you should not extinguish soda separately. The fact is that it begins to react with acid immediately after adding, and during baking will no longer work as a baking powder. It is better to mix soda with flour, and then enter it into the dough - so the reaction will occur gradually and baking will be lush.

Add soda at the end of the clip.

So that the dough does not rise well and does not settle in the oven, it is important to add soda lastly. If you make it first, then the reaction will begin before baking, and the dough may not rise as it should. It is best to mix soda with flour or other dry ingredients, then carefully enter into the dough before baking.

Bake the dough immediately after cooking. The dough with soda cannot be left to " If the dough is standing for a long time, Soda loses its properties and baking is dense and heavy. Because as soon as they knead - immediately bake.