Chocolate cake
However, it should be added as part of the wet ingredients to prevent premature reactions.
7. Don’t Overmix
Overmixing the batter can deflate the bubbles created by the reaction, leading to dense baked goods.
Tip: Mix just until the ingredients are combined.
8. Balance Flavors
Baking soda neutralizes acids, which can affect the flavor of your baked goods.
To maintain balance:
Use the correct proportion of acid to soda.
Add a pinch of salt to enhance flavors.
Practical Example: Using Baking Soda and Vinegar in a Recipe
Chocolate Vinegar Cake
Ingredients:
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1 tsp vinegar
1 cup water
1/3 cup vegetable oil
Steps:
Mix all dry ingredients, including baking soda.
In another bowl, combine wet ingredients, including vinegar.
Quickly mix wet and dry ingredients, then bake immediately.
Common Mistakes to Avoid
Quenching Soda in a Bowl: Do not mix soda with vinegar in a separate bowl before adding it to the batter—it wastes the leavening effect.
Skipping Acidic Ingredients: Always ensure there’s an acid in the recipe for the soda to react with.
Adding Too Early: Delayed baking allows the gas to escape, reducing the rise.
Conclusion
Mastering the use of baking soda in baking is all about timing, proportion, and technique. Avoid quenching it with vinegar prematurely, and let the magic happen in the batter or dough as it bakes. With these « golden » rules, your baked goods will rise perfectly and taste amazing every time! 🍰✨
