Sourdough Soda Bread?
So I figured I would try and concoct a soda bread with the addition of a starter. I know it kind of defeats the purpose of soda bread, but I'm curious. So here is my question. I know with baking soda it is a chemical reaction which creates leavening as opposed to fermentation. If i use less baking soda in the recipie will the rise take longer?
Any and all thoughts are welcome