Baking soda?

[Medusa1977]

I have a question, it may sound odd, but how come none of the bread recipes i find use leveners like baking powder or soda? I understand not using yeast, but is there something wrong with those two? and if so any tips on how to make fluffier bread (without flax seeds. I can't stand the taste)
Thanks!:)

[Veganforlife]

Okay, here's the deal. From MY understanding, baking powder AND baking soda work when baking? I may be wrong, but...

Also, these are not raw products.

Here's what I found when I googled:

Question: What Is the Difference Between Baking Soda & Baking Powder?

Answer: Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.

Baking Soda

Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!

Baking Powder

Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.

[coco]

there's only one way to find out if it works and that's to try it. give it a go and see what happens, i'd be interested to hear. a little baking soda isn't totally off the list in my diet, if it made for flufifier bread kids would like it way more too.

[cormie]

Baking soda can have a lot of health benefits so I don't see any reason why it should be off your diet list. I've read a bit on it the past few days. There's baking soda made through a chemical process in factories, or natural baking soda which is pretty much just taken from the earth in it's mineral form. A popular brand for the good stuff is Bobs Red Mill baking soda, here: http://www.bobsredmill.com/baking-soda.html

Would be interested if anyone has successfully used it in the likes of a bread recipe :)

[rawmiss]

Raw "bread" actually will be more like a cracker and won't have the air holes in it. But, I think there are recipes where people use psyllium husks or Irish moss where it comes out more bread-like because those ingredients soften the cracker.

[delmar]

I have a question, it may sound odd, but how come none of the bread recipes i find use leveners like baking powder or soda? I understand not using yeast, but is there something wrong with those two? and if so any tips on how to make fluffier bread (without flax seeds. I can't stand the taste)
Thanks!:)I would have thought yeast is a raw living food?

[sport]

I ate a raw bagel in Alissa's house that was the nearest thing to normal bread that I ever had. The recipe is probably in her first book if you have it.

[robh]

I use baking soda. It has a sour taste you have to watch out for. Add too much and it's sour. Add too little and its flat and hard. The taste cooks out so that makes raw recipes harder.

I also hate flax. Chia seeds in the coffee grinder are a great replacement.