If you look at the recipe, some places add yeast and some places add baking powder. If you add yeast, you need fermentation time, so you put it for a long time. Is baking powder just to shorten the time?
I wonder why you put two separately...
Please tell me which bread to use, yeast or baking powder.
122 3 7 years ago
pu1. Whether it's yeast or baking powder, you put it in to make the bread swell. The effect is the same, so each recipe uses a different one by one. The reason why bread can be swollen like this is because yeast is yeast, so if you put it in the flour dough, yeast generates carbon dioxide after eating flour, so the bread will swell. Also, in the case of baking powder, sodium hydrogen carbonate is the main ingredient, so if you heat it, carbon dioxide can be generated and bread can be swollen. When tasting, yeast with biological methods is better than chemical methods with baking powder
2017-12-06
pu2. Usually, we use yeast in strong flour, but if you knead it with yeast and leave it for about 2 hours, it will ferment. And then when you bake it, the bread swells up and gives it a soft texture. Baking powder is used for gravity or soft flour, but it doesn't have to ferment, so you can bake bread right away. But it's less puffy and less tasty than yeast
2017-12-06
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