How long will it take if it's just salt, water, flour? If egg is added? Just milk or water and flour?
Which would help water/flour/salt rise better, baking soda or baking powder?
2007-06-03 00:35:57 · 9 answers · asked by vintagex50s 2 in Food & Drink ➔ Cooking & Recipes
The bread won't rise fast enough for you to make that bread that day. It will however, if left out, get "wild" yeast from the air. It will eventually grown and start multiplying. You're supposed to feed the dough with more flour and water. What you're trying to do is make a "starter." It will take days and days.
Look on the Internet for "sourdough starter" and you will find lots of information and lots of opinions about how to do it.
If you're interested in a bread to make that day without yeast, find recipes for things like Irish Soda Bread. It is leavened without yeast, and many people enjoy it. It does not, however have the same texture as yeast bread. Breads that use baking powder and/or soda are called "quick breads."
2007-06-03 01:05:05 · answer #1 · answered by Barry B 5 · 1⤊ 0⤋
1
2016-05-13 02:31:27 · answer #2 · answered by Connie 3 · 0⤊ 0⤋
For the best answers, search on this site https://shorturl.im/awcHU
Yeast does two things in this recipe: A) leaven, and B) flavor. Without any leavening, you will basically be making fat, baked tortillas, which will likely be more chewy than normal. Baking powder may help, though it won't provide nearly the same lift unless you put so much as to make it taste terrible, so I don't know if it is a real option -- you might want to experiment with a small portion. And nothing will make the flavor like yeast (yeast, aside from making CO2 to leaven, changes a lot of chemistry in the dough (e.g. enzymatic breakdown of starches, makes alcohol, and so on), so it develops a lot of subtle flavors in breads). Another option would be to make sourdough pitas, but technically that is using yeast, just not the store-bought kind (not to mention it'll take a lot longer!) ;-) Hope that helps!
2016-04-02 10:08:35 · answer #3 · answered by ? 4 · 0⤊ 0⤋
If you want bread to rise without yeast. If you use baking soda, it will damage the taste, it tastes soapy. Baking powder has an acidic powder as well as soda, to neutralize the taste. But both soda and baking powder will not make good bread. It will only rise in the oven cause the gas from the powder is released through heat. If you add an egg the end result will look more like cake. An alternative to yeast is sourdough.
2007-06-03 00:46:58 · answer #4 · answered by Enduringwisdom 4 · 0⤊ 0⤋
I can't really say, but eventually it will catch a wild yeast and start rising. It may not be tasty, though, and it may not be safe. People use yeast because it's a tried and true yeast.
If you use baking soda and/or baking powder, you will get a "quick bread" which will be very tasty. You don't let these rise, because if you let it sit too long, the soda/baking powder loses its effectiveness.
2007-06-03 00:45:34 · answer #5 · answered by Madame M 7 · 0⤊ 0⤋
The bread will never rise with out yeast. When the yeast is added to the dough with water, it starts to consume the sugars in the bread, and in the process the yeast gives off carbon dioxide, which is what makes the bread inflate or "rise". With out yeast, the bread will never rise.
2007-06-03 00:49:03 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Bread won't rise without yeast. Ever.
It's called 'unleavened' bread in that case.
2007-06-03 00:43:41 · answer #7 · answered by Anonymous · 0⤊ 0⤋
forever. it needs yeast to properly rise. baking powder will just make it puff a little when it bakes. it is not strong enought to get a real rise.
2007-06-03 00:41:19 · answer #8 · answered by willa 7 · 1⤊ 0⤋
Yeast Infection Freedom System - http://YeastCured.uzaev.com/?ylNm
2016-07-02 19:43:36 · answer #9 · answered by ? 3 · 0⤊ 0⤋
Until the 12th of Never >>>> and that's a long long time
2007-06-03 03:33:54 · answer #10 · answered by Anonymous · 0⤊ 0⤋