Would you ever use yeast and baking powder (or baking soda) in the same dough at the same time?

Cynthia is a trusted source on Bread/Baking.

added 8 months ago

I add baking soda when I make an oatmeal bread using buttermilk. The buttermilk is acidic enough that it interferes with the environment that commercial yeast needs to reproduce well, resulting in a somewhat dense, poorly risen loaf. I add1/2 teaspoon of BS per 8 ounces of buttermilk, and the result is is a beautifully risen, light bread with beautiful color and texture.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Cynthia is a trusted source on Bread/Baking.

added 8 months ago

So sorry, didn't finish. . . the BS neutralizes the acid in the buttermilk, producing CO2, which adds to the bread's leavening.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

darksideofthespoon added 8 months ago

I have one great recipe for Naan Bread that has yeast and Baking Powder. Honestly, the one time I forgot BP I didn't really notice a big difference.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

There are lots of recipes for yeasted biscuits (AKA angel biscuits) and english muffins that include baking powder and/or soda as well as yeast. The chemical leaveners help give a quicker and higher rise than yeast alone.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Beghrir, a Moroccan flatbread, uses yeast and baking powder. Beghrir looks a bit like a crepe. The batter rises and is ladeled into a frying pan. Bubbles form and pop, the moisture cooks away, and you have a spongy pancake that Is not flipped over in the pan. In Morocco they seem to be served at breakfast with honey butter. I think they go well with tagines.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content