yeastless bread help!
My family has been trying to get away from using yeast. So I've been experimenting with using baking powder and baking soda as a leavening agent in my bread loaves. Our first loaf was very salty! I don't see why you would need salt in the bread especially when baking soda and baking powder has such a salty base/flavor. I have had other loaves that resulted in less saltiness, but then I run the problem of it not baking properly being doughy in the middle no matter how long I bake it. I'm not certain if my loaves are too big and using the baking powder/soda is resulting in the necessity of smaller loaves. Hope this is enough info for some help please??
Best Answer
Yeast raised doughs, and quickbreads (chemically leavened doughs) have very different basic chemistries (see the answers to the linked reference question for much more detail).
You cannot simply convert one into the other.
I suggest you search for breads designed to be quickbreads, such as Irish Soda bread.
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Is Yeastless bread better for you?
Eating yeast free bread will help keep yeast levels down in your body, which will help keep your Candida under control. The overproduction of yeast in your body requires that you eat foods that don't encourage the production of excess yeast.How do you make bread taste less yeasty?
Eliminating the yeasty flavor can be done by using considerably less yeast combined with a long bulk fermentation. To simplify things, a long bulk fermentation (first proof) will help the bad flavors in your dough to break down into nice flavor.What bread is good for Candida diet?
Sourdough bread gets mixed reviews on being allowed on a Candida diet. Sourdough is made with a starter so there is no active yeast added to the mix.What bread has no yeast in it?
Sourdough is an artisan and very pure way of making bread that doesn't contain any yeast. You can buy sourdough in speciality bread shops, market stalls, deli's and some supermarkets or you can make it from scratch at home.No YEAST Bread
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