A popular household product with wide utilization.
There is an ideal alternative to yeast and baking powder when it's up to dough making!
Sodium bicarbonate, commonly known as baking soda or bicarbonate of soda is a popular household product with wide utilization. Although yeast has specific properties that cannot be found in other ingredients, you can still replace it with a combination of baking soda and lemon juice. When baking soda is mixed with sour lemon juice, it creates carbon dioxide bubbles that help the dough rise. With results slightly different from those obtained using yeast, this replacement will still be effective.
When making pastries or bread, replace a teaspoon of baking soda with two teaspoons of baking powder.
Likewise, baking soda changes baking powder and in the preparation of shortcrust pastry. It can also replace yeast by mixing it with citric acid in equal proportions, which with the addition of flour gives a quick rising dough.
Mix all the ingredients required in the recipe except the yeast. Even if the recipe requires the addition of yeast earlier when using a substitute for this ingredient you should add it only at the end so that the combination of lemon and baking soda has an adequate reaction.
Unlike the mixture in which you put the yeast, the dough you prepared with baking soda and lemon juice should not be left to rise.
It’s good to note that with yeast substitutes you may not achieve exactly the same effect, and the texture of the dough may be a little different, but if you can’t get to the yeast, this is the best thing you can do.
Unleavened bread made with baking soda is becoming increasingly popular, especially among young people who want quick and healthy recipes. It has become so popular in the UK that it has its own name - "soda bread", all because it is extremely easy to make. Due to its density and rigidity, it perfectly affects the gastrointestinal tract and contributes to the work of intestinal muscles.
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