Best way to leaven bread? Baking powder or yeast?
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?