Among the underrated secrets of perfectly-baked bread is the use of yeast or the baking powder in the recipe.
Without using leavening agents, all kind of bread recipe will never be possible.
But in most cases, when you run out of leavening agents, how to make bread without yeast or baking powder?
Will it still be possible to achieve the best-finished product?
Yeast and baking powder are the most common secrets that will make the dough rise through fermentation.
Perhaps, baking bread without these ingredients would not seem right.
But take heart, there’s always an alternative to particular baking concerns! As you continue reading, I can show you some means to complete your bread recipe.
Baking Bread without Yeast and Baking Powder – How Possible is that?
One of the things that you can do is to make use of quick bread. These are any types of bread that are created without the use of leavening agents.
The simplest thing to do is to mix the entire set of ingredients and move on with the proper baking process.
This kind of bread is quick and easy to make. With the essential ingredients like flour and water, creating a loaf of bread is never a problem!
If you find yourself bored at home, you can give this quick bread a try. This recipe is among the most traditional types.
Quick Bread Common Ingredients
All you need are the fundamental and standard ingredients, including flour, fats of your choice that can be butter or oil, and a good pinch of liquid.
To start, prepare and gather the ingredients together. Mix everything thoroughly until you find the flour moistened.
You don’t need to knead; all you need is to hand mix it well and get into the baking process right after.
It will generally take you 40 to 45 minutes, and you’ll eventually take out the baked quick bread from the oven.
Try out a Quick Sourdough Recipe
As you ditch off the yeast and baking powder out of your kitchen, you can always create a recipe without these kinds of stuff.
By mixing flour and water, you will come out, creating a sourdough! Sourdough is quite an exciting thing to try on your baking journey.
While lactic acid bacteria are present in the flour, just let them form a stable culture within the mixture.
After that, feed your sourdough regularly to keep the microorganisms alive and kicking.
The wild yeast present in the flour will give your bread that volume you need. Meanwhile, these bacteria are also the secrets to adding the best flavor to your bread.
How to Work with a Sourdough?
Don’t fret! Your sourdough won’t taste sour after all!
As you finally have an active sourdough recipe, you can proceed with the baking process next.
However, it would help if you still made certain adjustments to your usual baking practices.
With the details mentioned above, you can always start creating a sourdough from scratch. Otherwise, you can also try purchasing one from a bakery near you.
With your sourdough startup, taking care of it comes next!
While you want the wild bacteria active all the time, make sure to feed it always and store it within room temperature.
If you bake not so often, you can keep it refrigerated and feed it once a week. By doing so, you can be sure that your sourdough is always fresh and active!
Creating a Sourdough Starter
If you can create a sourdough starter from scratch, you seem to have the completed most rewarding task ever in your baking career.
Some bakers find it hard to create a sourdough startup. However, with a constant trial and error, you will figure it out at some point.
With components as simple as flour and water, you can start nurturing a wild colony of bacteria with your sourdough.
Remember that most of the flavorful breads derives from a perfect sourdough starter.
While there is no perfect science behind such a recipe, you need to be concise with the appropriations of ingredients.
Though it requires time and more patience, as long as you keep the process right, creating a sourdough is always a success.
Easy Substitutes for Yeast and Baking Powder
If you need yeast and baking powder for baking, but you already run out of it in the kitchen, you can still make an adequate substitute for these leavening agents.
Here are some quick tips, some techniques that will surely work!
Milk and Vinegar Mixture
This is one of the quick substitutes when you can’t find yeast or baking powder at home.
You can head for a quick search online and see how these two work together to make bread rise.
But usually, when milk and vinegar are combined, you can create a double-acting kind of baking powder.
As to the question- ‘how to make bread without yeast or baking powder,’ the answer always lies within your creativity.
This is a standard dairy product that can be best used as an alternative to yeast and baking powder.
While it is known for being a fermented product, using this as a substitute leavening agent is a good idea.
To maintain that desired texture of your bread, make sure that you achieve the right proportion of buttermilk and liquids used in the recipe.
Since yogurt is produced through fermentation, this makes for another better substitute for yeast and baking powder.
It has an acidic content that will make it a perfect leavening agent to any baking recipes.
Just like in buttermilk, make sure to reduce the amount of liquid in the recipe when you use this yogurt in the baking process.
Old milk which has gone sour can be a handy substitute to baking powder.
It has a higher acidity that will produce the same effect as that of yeast and baking powder when used in bread baking.
Always reduce the amount of liquid in the recipe to ensure the finest texture of the bread.
This is the most common kitchen item yet a not-so-common alternative to leavening agents for baking.
Though vinegar has a strong flavor, it has its leavening effects when used in baking. Perhaps, this is the most surprising substitutes that you have learned today!
Any vinegar will work best for bread baking. Just be consistent with the amount you use in the recipe.
To select the perfect yeast and baking powder substitute, keep in mind that the flavor of your baked goodies matters.
Further, you need to consider that you may have to make some adjustments with other ingredients. Always consider the kind of substitute that you intend to use in the recipe.
If you use a liquid replacement for yeast and baking powder, always decrease the amount of liquid in the recipe with the exact amount of leavening agent substitute you pour in it!
That’s how you do it! Keep enhancing your baking techniques, and you’ll enjoy every bit of it!