May 11, 2014 - 1:13pm
Using both baking powder and vinegar in yeast bread
This is suggested in some gluten free recipes, but my question has to do with how these ingredients combine.
The recipes I've seen call for the the baking powder to be mixed with the flour(s). I've read that the baking powder is more effective when mixed with the liquid ingredients. If I add both vinegar and 1 Tbsp baking powder to the other liquids, will these two work against each other? The vinegar would be from 1 tsp to 2 Tbsp. Other liquids are 3 eggs, 1.5 cup warm water, 4 Tbsp oil. Sugar and salt are also added to the liquid.
I use a bread machine, and want to simplify the process as much as possible.
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first before mixing together or you loose most of your bubbling reaction into the air instead of trapping the gas in dough matrix. Blend in the vinegar first with other liquids before adding the baking powder and salt. I would think one would want the reaction to come as close to baking time as possible.
An interesting thing happens when salt is added to the vinegar before diluting, it ups the acid levels. Baking powder, soda and salt will all do this.
Science Fair volcanoes are made by adding the baking powder to the vinegar. Great for the volcano eruption demo but not good for breadmaking, I'm thinking. I concur with Mini to add the Baking Powder or Baking soda close to the bake in order to trap a many gas bubbles as possible. Baking Powder is most likely used because it is 2 staged and has a heat activated component. So some immediate lisft and then a bit of lift when baked before the dough sets.
and since I've plenty of baking powder, soda and cider vinegar I did some volcano experiments and came to the conclusion that it's the small narrow opening (like a test tube) that makes the volcano go over and "explode." ...or makes the rocket shoot into the sky... small opening for escaping gas.
In a measuring cup, dumping lumpy baking powder directly into vinegar (5%) was not the erupting event (I stood over the sink too) Soda lumps into vinegar was a bit more foamy but still didn't go over or make a mess. They both created lots of gas that dissipated quickly with both mixtures. The baking powder or the soda did not form any lumps but was dispersed evenly into the vinegar.
I'm wondering how to go about this, too. My mom's doctor apparently blocked off yeast from her diet (high uric acid). How could I make bread (not quick bread) with yeast subs? Could I possible do?