Vintage Bread 1861
I have been digging in some of my old cook books and I ran across a new term for me. "Aërated Bread" With a search I found this page and keep in mind this is from the year 1861.
I doubt anyone has attempted this process here. I think would take special equipment. So just how would you make bread and infuse carbon dioxide into the dough to get a light and fluffy loaf? Carbonated Water?
Apparently this process never took off. I'm thinking with the lack of yeast or a starter or fermentation the bread would lack in flavor.
I just found this interesting and thought I would share. If you have any more information I would love to see it.