carnivore
Senior Cook
i baked my first bread ever a few nights ago. The recipe was VERY simple--if i recall, it involved lots of flour, a beer, cheese, basil, and then baking powder and baking soda.
I want to preface the rest of this post by saying that I know absolutely NOTHING about baking (especially bread), so bear with me:
I was somewhat surprised, in that I thought to make bread you had to have a dough with yeast in it and let it rise for awhile. The bread I made smelled GREAT and tasted good right out of the oven. It had a nice hard crust on it, and I thought it was a nice complement to the meal I'd made.
But then the next day came....
After I made the bread I tried it again 5 different times within 1-3 days, and all I could taste was baking soda. And it made me think back to every single recipe I've ever made with baking soda, and how that bitter taste ruined it all.
So finally my question....
What's the point of baking soda!?!?!?!
I try to faithfully follow recipes the first time I try them, but every recipe that has baking soda in it turns out like crap.
Please explain....
I want to preface the rest of this post by saying that I know absolutely NOTHING about baking (especially bread), so bear with me:
I was somewhat surprised, in that I thought to make bread you had to have a dough with yeast in it and let it rise for awhile. The bread I made smelled GREAT and tasted good right out of the oven. It had a nice hard crust on it, and I thought it was a nice complement to the meal I'd made.
But then the next day came....
After I made the bread I tried it again 5 different times within 1-3 days, and all I could taste was baking soda. And it made me think back to every single recipe I've ever made with baking soda, and how that bitter taste ruined it all.
So finally my question....
What's the point of baking soda!?!?!?!
I try to faithfully follow recipes the first time I try them, but every recipe that has baking soda in it turns out like crap.
Please explain....