I added yeast to a recipe calling for baking soda, what will happen? [closed]
![I added yeast to a recipe calling for baking soda, what will happen? [closed] - Person Using A Speed Handheld Mixer](/assets/images/i_added_yeast_to_a_recipe_calling_for_baking_soda_what_will_happen_closed_0.jpeg "I added yeast to a recipe calling for baking soda, what will happen? [closed] - Person Using A Speed Handheld Mixer")
I have added yeast to a recipe that also calls for baking soda and baking powder. I am curious what will happen to the bread?
I combined a bread maker recipe with a gluten free walnut cranberry rolls. I just took them out of the oven and although they look good they didn't rise much. I mixed the gluten free with yeast as instructed but was dry so I opened up recipe from my bread maker which called for baking soda and baking powder.
Best Answer
Yeast is a levening agent that needs some time to do its job. It eats sugar and makes CO2 gas to ride your bread.
Baking soda and baking powder are chemical levening agents. They'll make your bread rise while its baking.
If you out in yeast as well as BP and/or BS, and you bake it right away, probably nothin will happen and it will be a bit more nutritive, if you wait, you might find yourself with a handful of a mess when it rises way too much.
Pictures about "I added yeast to a recipe calling for baking soda, what will happen? [closed]"
![I added yeast to a recipe calling for baking soda, what will happen? [closed] - Woman making pizza in kitchen](/assets/images/i_added_yeast_to_a_recipe_calling_for_baking_soda_what_will_happen_closed_1.jpeg "I added yeast to a recipe calling for baking soda, what will happen? [closed] - Woman making pizza in kitchen")
![I added yeast to a recipe calling for baking soda, what will happen? [closed] - Female hands kneading fresh dough on wooden chopping board with flour in kitchen](/assets/images/i_added_yeast_to_a_recipe_calling_for_baking_soda_what_will_happen_closed_2.jpeg "I added yeast to a recipe calling for baking soda, what will happen? [closed] - Female hands kneading fresh dough on wooden chopping board with flour in kitchen")
![I added yeast to a recipe calling for baking soda, what will happen? [closed] - Person Decorating a Christmas Tree Shaped Cookies](/assets/images/i_added_yeast_to_a_recipe_calling_for_baking_soda_what_will_happen_closed_3.jpeg "I added yeast to a recipe calling for baking soda, what will happen? [closed] - Person Decorating a Christmas Tree Shaped Cookies")
Can yeast and baking soda be used together?
While it is possible to use both yeast and baking powder together, it is not common. Recipes for baked goods usually call for one or the other and they are rarely used together. Either one can be used to puff up baked goods but they do behave very differently and produce different results.What effect does baking soda have on yeast?
The enzymes in the yeast break down the starch into a greater depth of flavor. Factors that set yeast apart from the other two leavening agents (baking powder and baking soda) include the increased time it takes for the leavening process to occur, the strengthening of gluten, and the biological reaction that occurs.Can you put baking powder and yeast in bread?
Technically speaking, there is no reason for using both leavening agents in a risen bread, according to the home economists at Pillsbury. Yeast and baking powder leaven bread by creating carbon dioxide gas, which creates air pockets that get caught in a gluten structure.What does yeast do in soda?
In our soda-making recipes, yeast is the microbe we can thank for all those bubbles! The yeast consumes the sugar in the soda and converts it to carbon dioxide (and technically, a teensy-weensy bit of alcohol, but not enough to worry anyone - keep reading for more on this).How to Replace Instant Yeast
More answers regarding i added yeast to a recipe calling for baking soda, what will happen? [closed]
Answer 2
Baking soda/powder and yeast work in two different ways. Yeast work off of the sugar in the flour (French baguettes) or like most other breads, work off of the added sugar.
Baking soda/powder react with acid to make the bread rise. That's why recipes often call for buttermilk. It's a source of acid. These doughs should not be over-worked (kneaded).
As long as your dough is not too acidic, the yeast will survive and work off of the sugars. If there's no acid in the dough, the baking soda/powder won't do much. If the dough is too acidic, it may kill the yeast.
I also make sourdough bread which can be very acidic. Even with the high acidity, the yeast still survives quite nicely, although a properly made sourdough takes much longer to rise. My sourdough takes a day and a half to make. I use no added sugar. The rise comes completely from the natural sugar in the flour.
Short answer: I don't see any reason to use both yeast and baking soda/powder but I doubt any harm will come from it.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Taryn Elliott, Katerina Holmes, Katerina Holmes, Nicole Michalou