The yeastless dough will be magnificent and soft if soda as baking powder is its part. Of course, it is possible to use baking powder which does dough porous. But soda so the product can be prepared and independently also is its part.
Some hostesses don't know why soda as baking powder is used. This powder nothing but baking soda. In interaction with acidic environment it breaks up to salt, water and carbon dioxide. The last component also gives to the test splendor and friability.
Extinguished or not?
Baking powder, he is a baking powder, it is convenient that he doesn't demand clearing, in its structure there is already acid. Soda loosens dough only in interaction with something sour. For example, vinegar, lemon juice, kefir, etc. Only then carbon dioxide will be emitted, and dough will become porous.
Many hostesses extinguish soda in the old manner: pour out in a spoon, and from above pour vinegar or juice of a lemon. When the structure foams, it is poured out in dough. Such way practically doesn't yield results – dough rises only slightly or at all doesn't rise. And if pastries nevertheless rose, so a part of soda wasn't extinguished. From this a conclusion follows that it isn't necessary to extinguish soda. The fact is that at contact of soda and vinegar in a spoon, reaction, necessary for the loosening effect, happens in air. To receive airy pastries, soda needs to be put directly in flour, and already then to knead dough. Interacting with kefir, serum, fermented baked milk or yogurt, soda gives the maximum loosening effect.
Or perhaps baking powder?
Many ask a question why to use soda if it already contains in factory baking powder? But at baking powder there is already a wine or citric acid and also starch, flour or icing sugar. The first is put in order that reaction took place without the rest. The second acts as inert ingredient. Some hostesses prepare house baking powder for the test. For this purpose it is necessary to observe proportions strictly. To receive 20 g of baking powder, it is required to mix starch or flour (12 g), with soda (5 g) and a pineapple (3 g). It is simple to that who has electronic scales to make it. The rest is recommended to use purchased baking powder or soda.
Tandem or mutual substitution?
Baking powder as well as soda, doesn't demand clearing. But soda needs acidic environment therefore it is better to use it for the test where there are fermented milk products or a pineapple. At some recipes there is both a soda, and baking powder. Their combination is necessary when in dough the large number of kefir or boiled fermented milk capable to provoke strong reaction is put. Then the tandem of soda and baking powder is necessary. Besides, soda can replace baking powder and vice versa. Exceptions make recipes of the honey test where surely there has to be a soda.