I have a question about the recipe "Sour Cream Dinner Rolls" from AntoniaJames. I was wondering what the purpose of the baking soda is in these rolls. I've never added soda to a yeast bread recipe.
Baking soda (sodium bicarbonate or bicarbonate of soda) is a leavenor. It helps your biscuits rise higher and be lighter by releasing carbon dioxide gas once moistened in a batter. It is used in recipes that contain acidic ingredients to reduce the acidity while maintaining the flavor. Too much baking soda will, however, give your baked goods a somewhat soapy flavor and a course, open crumb.
Cynthia is a trusted source on Bread/Baking.
Baking soda reacts with the acid in the sour cream, creating carbon dioxide, which expands in the heat of the oven, and adds some additional leavening. As important is the fact that, by neutralizing the acid, a more hospitable environment is created for the yeast, which in this case does not thrive in an acidic environment. You get the benefit of using sour cream for its richness and tenderizing effect, without its acid interfering with the yeast.
AntoniaJames is a trusted source on Bread/Baking.
Thanks, boulangere! I add baking soda to bread dough made with buttermilk for the same reason. ;o)
Please enter a valid email address.
Well played. You deserve a cookie.
A longtime food writer, her first book, and the only recipe that didn’t make it in
A New Cookbook on Cast-Iron Skillet Cooking
Vote for the Contest Winner
Summer Camp Week!
Friday Find: Scrubby Swedish Sponges
Spotted! Summer Trends
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.