You know that gloriously light and airy cake that looks like it belongs on a cafe menu?
Or that butter, flaky biscuit that shatters just right when you bite into it?
Turns out, the secret isn’t a superhuman level of patience or a grandmother who whispers baking spells into your ear.
It’s soda water. Yep, the carbonation in soda water can add lightness and fluffiness to your pastries!
The same fizzy magic you guzzle after a spicy meal or when you’re trying to feel fancy can improve your baking.
Here’s how:
1. Swap your regular liquid with soda water
Milk? Water? Swap them out for soda water for a lighter and airier texture in your baked goods.
2. Gently fold soda water into your batter or dough
It works best when handled gently! Stirring too aggressively will pop those precious bubbles before they can work their magic. Instead, fold soda water into your batter at the last step to keep it light and airy.
3. Use soda water in pie crusts or biscuits
Struggling with tough, sad biscuits or pie crusts? Add a splash of soda water. The carbonation creates tiny air pockets that separate layers as they bake, resulting in a crisp, delicate texture that shatters when you bite into it.
4. Substitute eggs with soda water
Whether you’re out of eggs, vegan, or just looking for a lighter alternative, soda water can be a shockingly good substitute. It adds moisture and life, making it perfect for cakes, brownies, and even cookies that need a little structure.
If soda water can turn a plain drink into a fizzy masterpiece, imagine what it can do for your cookies, cakes, and biscuits.
And you don’t need to run to the store for a bottle of soda water every time you bake. With Sodarizer, you can make your own fresh, fizzy soda water at home anytime.