I just made a quick bread and the batter became sort of foamy. Is this normal? Or is it because I used yogurt? There is both baking soda and powder in it as well...
If bread does not rise enough, could it be that the batter was too wet and heavy? How is this fixed...
Please enter a valid email address.
Well played. You deserve a cookie.
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.