baking bread

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Posted by wdkelley1954 • 1/19/11
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when I bake whole wheat bread and use yeast to make it rise, could I possibly add a little baking soda to the mix and have it rise even more?

baking soda, bread

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0 votes

Theresa111 (1/19/11)

Wow ... I don't recall bread recipes including baking soda, except for things like blueberry bread, cranberry bread, etc. Regular yeast bread ... not as far as I can remember.

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1. 0 votes
  
  ibozo (1/19/11)
  
  Theresa you are missing the obvious choice, Irish Soda Bread uses baking soda for making the bread rise. Baking soda is often used in breads with acid added, such as buttermilk. The baking soda neutralizes the acid so the yeast can do its thing. My guess is that adding baking soda to a yeast bread may make it rise a little faster and maybe even a little higher, but probably it won't have much effect on whole wheat. Whole wheat tends to be dense and not raise as much as standard breads. Making it raise higher might actually make it collapse because it can't support its own weight. I think that adding vital wheat gluten to the bread will help. It will add more gluten to bread making it stronger so it can support the weight of the bread. I am not a food scientist, but I have read a little about making whole wheat bread and the vital wheat gluten gave mine a higher rise.
2. 0 votes
  
  Theresa111 (1/19/11)
  
  Greg, Good example! I have not baked Irish soda bread before so I missed that. I like the information you provided and you might want to tap WD on the shoulder so he will see your response. You have lots of valid info for us!
  
  I was baking tonight. www.halfhourmeals.com/food-for-thought/rocking-dinner-rolls/
0 votes

sugarpies (1/19/11)

WD...

Why do you want it to rise higher? Are you looking for a change in the crumb or just want a heaping big loaf of bread?

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1. 0 votes
  
  wdkelley1954 (1/19/11)
  
  i have been trying to get a lighter bread per slice and thought I could get more open cells in a higher rise, thus giving a lighter bread slice.
0 votes

sugarpies (1/19/11)

Here's a good illustration of the way gluten works in bread:

www.exploratorium.edu/cooking/bread/activity-gluten.html

You might want to check the protein content of your whole wheat flour, too. They can vary greatly and for a lighter and more coarse crumb you'll want a higher protein content. Otherwise, as Ibozo says you can add some wheat gluten to your mixture to boost the protein content. Personally, I wouldn't just start throwing baking soda into my yeast bread. For a lighter crumb check that protein content and maybe knead a bit more since the kneading is what spreads out the gluten in the bread and straightens the strands so that the pockets of air/steam form.

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+1 vote

Theresa111 (1/30/11)

Today is a quiet day and a good one for baking bread. I will wrap two loaves for the freezer, so when the snow comes we can have some ready to toast, or slice and broil for garlic bread, And it is always nice to prepare sandwiches with bread that is homemade.

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0 votes

Belle (2/03/11)

Did you get the recipe from a reliable source? Don't be buying them cheap from the trunk of a car, now. You don't know what you're getting. As for your question I have no idea. And now, as they always say on the customer help line, after having been Spectacularly unhelpful, "Is there anything else I can help you with today?"

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0 votes

SJBumbleBee (2 days ago)

Try using dried malt extract 1 tablespoon per 3 cups flour

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0 votes

lejone (1 day ago)

Dried malt extract can make a bit changes in gluten of flour and give its a sweet taste.
Wood Kitchen Cabinets
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