Yeast and Baking soda

[Guest guest]

Questions for the group:

I keep seeing bread recipes with baking soda added.

How bad is a few teaspoons of yeast really??

Nothing against sourdough- but the baking soda I have a problem with.

Doesn't it destroy an important B vitamin? (I want to say Thiamin but I know

I should look it up...)

Baking soda isn't traditional in sourdough breads is it?

Only used in the South for cornbread and biscuits and muffins- hmmm...

wonder how long Baking Soda has been around and what they did before it??

Maybe straight sourdough?

TIA

Alison

> 2 c sourdough starter (used spelt)

> 4 c flour ( used wheat)

> 1 c buttermilk ( used fil mjolk)

> 1/4 c butter

> 1-1/2 tsp baking soda

> 1 tsp cream of tartar

_________________________________________________________

[Guest guest]

hi, alison and all--

your question about baking soda jogged a memory from a college

nutrition class, so i performed a search. alkalis, eg baking soda,

destroy not only thiamin (B1), but also riboflavin (B2), pantothenic

acid (B5), and vitamins C and E.

in the course of my searches, i came across this cool site for

traditional cree food:

http://www.aurora-inn.mb.ca/food.html

allene

[Guest guest]

What a bummer!!! Just when I think I've come up with a wonderful solution to

flat heavy bread I discover it's not a good one. Darn! I've been buying a

wonderful sourdough bread out of Idaho that's listed in the sources section

of the book. Wish mine would turn out as good as theirs. Think I will

experiment some with wheat and see if it makes a difference from the spelt.