I have never made bread with baking powder. Sitting here thinking about it though, wouldn't bread made with BP instead of yeast taste better? My thinking is that the yeast are feeding on sugars from the flour, the same sugars the give flavors to the final bread. The less sugar the yeasts eat, the more of it there is for you. Right? Perhaps you can get more flavorful bread if you make it with baking powder?
Hello everyone! As you can probably tell, this is my first post here, so Ill try to give as much information as I can so that you guys are better able to potentially help me out.
I recently purchased Inn On the Creek ORGANIC SIX GRAIN PANCAKE MIX which has baking powder, bicarbonate of soda, and creme of tarter in the mix. This may be an odd or even ridiculous question, but what would happen if I put a cup of this in, say a white bread recipe using yeast?
Anyone ever try this?
I am an American that lived in Germany for many years, and misses the breads of Munich so much. I have a European culinary apprenticeship under my belt and countless years of restaurant experience, but I am not able to recreate “simple” German pretzels. I find that there is a phenomenon in the American bread world. I find everyday breads in supermarkets and even artisan bakeries that look identical to European breads, but when you pick them up and take a bite, they are much softer, and well… weaker breads.
The same things happens with my pretzels.
So I was looking for another recipe to try out. I pulled out The Fannie Farmer Baking Book by Marion Cunningham. On page 449 I found Barley Buttermilk Bread. "Interesting," I thought. So that's what I'm going to make next, converting it fresh-ground whole grain.
But, while it's a yeast bread, the baking soda took me by surprise. Could someone explain it? Here's the recipe for two loaves.