January 20, 2018 - 9:16pm
Crackly French Bread
Hello All, I read somewhere that adding 1 TBLSP of baking soda to a recipe for French Bread would result in getting a thin and crackly crust. I tried that with my own recipe but it turned out to be a BIG mistake. It seems that the baking soda interfered with the action of the yeast. The loaves never even rose after being shaped. Does anyone know why that happened ? Thank you