Best time to benefit from dough mixed with baking soda
I am preparing a dough with all purpose flour, salt, sugar, oil, curd, lemon juice and baking soda. I am not using baking powder. Within how much time should I complete my baking to reap maximum benefit of the leavening effect? I know that dough with baking soda needs to be cooked sooner, but is there any specific time that my baking should be completed?
Best Answer
No, there is no such time. The formulation you used, "needs to be baked sooner" is indeed the correct one. If you bake it without any delay, it will be better (the baking soda will have more effect) than if you delay for one minute. If you delay one minute, it will be better than when delayed two minutes. And so on.
At the other end, there will be a moment at which the baking soda turns from having almost-no-effect to having absolutely no effect at all. But since nobody would want to eat the food even if the soda had next-to-no-effect, trying to predict this moment is not really relevant to cooking.
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What does adding baking soda to bread dough do?
Baking soda is 100 percent bicarbonate of soda and it's a prime ingredient in baking powder. It is alkaline in nature and creates carbon dioxide bubbles when it's combined with an acid, giving rise to dough and batters\u2014it acts as a leavening agent.How long can batter with baking soda sit?
Its generally okay to chill cake batter for an hour or two and even over night (for cake mix batter and some recipes that don't use only baking soda). For the scratch cakes, they may not rise quite as high and may be slightly more dense if you don't bake them the same day you mix up the batter or at least the next day.When should baking soda be used?
But there's one inexpensive treatment you may already have at home: baking soda. Baking soda is a popular method for treating digestive problems like heartburn, acid indigestion, and upset stomachs, but it can only be used on an occasional basis.Does baking soda make dough fluffy?
These bubbles of carbon dioxide become trapped in the mixture, and puff up as they're heated. This makes the mixture rise, and gives cakes, cookies and other baked goods their light and fluffy texture. Since baking soda needs acid to work, there must be something acidic in the mixture for it to rise.What Are the Side Effects of Adding Too Much Baking Powder? : Desserts \u0026 Baking Tips
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