Baking SODA in Gluten-free, yeast bread
Hi everyone, I am Cindy and I am new here.
What brought me here, is a very old Post I saw online, It was about adding BAKING SODA to a yeast bread recipe.
I have a gluten-free, Buttermilk bread recipe that calls for baking soda. I have tried it with and without the soda.
The only difference I can see - is WITH the addition of the soda, the baked bread turns the color of light Rye bread. Without the addition of soda, it looks like a white bread (using 2 eggs) most of us are familiar with.
Does anyone know what the pupose of baking soda in yeast bread might be? Why the color change occurs, only in the BAKED bread, (the unbaked dough is white)? Could that be the purpose, to add color to the bread?
I would appreciate any opinions or suggestions to this baking soda question. I am curious and looking forward to your replies! ( I didn't find answers online).
Thank you, all,