How to add baking soda to the dough to make the pastry as “fluffy” as possible

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Many housewives fundamentally do not add soda to the dough, others object and point out that they cannot do without it.

Opinions on this matter vary, but chefs agree on one thing – the desire to prepare lush pastries.

 How to make pastries fluffy?

Baking soda is used to produce carbon dioxide, which creates bubbles that help the dough rise. But baking soda can give your baked goods an unpleasant taste, so it's best to "quench" it with vinegar or citric acid.

The secret to lush baking is the correct addition of baking soda to the dough. Experienced cooks recommend adding a pinch of citric acid along with it. In this case, the baking soda will definitely “extinguish” and there will be no unpleasant “soda” taste.

In addition, experienced housewives add baking soda to dry ingredients and vinegar to liquid ingredients.

If the dough is prepared for pancakes, then soda is used at the end of the kneading and must be "quenched" with vinegar or citric acid. The dough is not stirred during baking. This is very important, because the bubbles formed during the reaction will disappear and will not be able to "raise" the dough.