I often add a smidgen of baking soda to my Pullman loaves that are made with buttermilk, because I read somewhere that the acidity in the buttermilk can undermine commercial yeast. I have no idea why baking powder would be used. Intriguing, to say the least . . . . ;o)
Often see both in angel biscuit dough and some english muffin recipe. I think baking powder is added for extra rise and tender texture. Yeast also contributes to the rise and adds flavor & texture. Together, both leaveners can shorten the proofing time. Best of both worlds, I would say.
I think the two leavening agents contradict each other and I've never seen them together in the same recipe. Yeast requires moisture, time and temperature to leaven its product. On the other hand, baking powder only needs moisture to start the rising process and the product it is leavening is typically baked immediately. I agree that it would be helpful to see your recipe.
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