is that bread or cake?

Given a piece of bakery, how can you tell if it was made with yeast or
baking powder?
I want to be able to do this in order to make things that I don't have
receipe for.
Let me make a first attempt: if there are large, uneven bubbles inside, then
it is made with yeast. If the texture is even and spongy, it is made with
baking powder/soda. Right?
Using this guide, that I would guess that corn bread is made with baking
powder. But why? Afterall, shouldn't bread be made with yeast, by
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Many/most "quick breads" like corn bread, beer bread, and fruit breads (banana bread, zucchini bread, pumpkin bread, apricot breads, lemon bread, etc.) are made with baking powder and/or baking soda.
gloria p
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Oh pshaw, on Wed 15 Nov 2006 08:06:00p, peter meant to say...
Most quickbreads, by defintion, are traditionally made with baking powder and/or baking soda and various liquids that may or may not be acidic that react with one or the other leavening agents. Some quickbreads, like cornbread, are most often made with baking soda alone and buttermilk which react with each other to produce the leavening power. Risen breads, by definition, use commercial yeast or a sourdough starter to provide the the rise.
Many quickbreads are far sweeter and richer with fat than yeast-risen breads, although there are yeast-risen sweet doughs and doughs with more than the usual amount of fat. They are seldom as sweet or rich as quickbreads.
Quickbreads are more akin to "cake" than are yeast-risen breads.
Reply to
Wayne Boatwright
If I were given a piece of bakery, I can tell by taste alone. Perhaps not so much if it is baking powder only, but some bakery pieces are made with both baking powder and baking soda (for whatever scientific reason the recipe calls for); but if it has any baking soda in particular in it and baking powder , it tastes of amonia to me. For that reason I try not to make any bakery product that uses baking soda in it, but I will try a new recipe that does.
You might try to fine tune your taste senses in this regard when eating a bakery piece in a shoppe, then ask which it has -- perhaps you'll prefer one over another and that is another way of learning/or telling what you really like or want to bake.
Happy baking, Dee Dee
Reply to
Dee Randall
Yeast is a living organism that needs time to develop and multiply in a dough mixture. As it develops, it produces carbon dioxide gas. In order for yeast to make dough rise, the dough has to have a certain amount of gluten developed so that it can stretch and support the bubbles of CO2 produced by the yeast. If the dough mixture is too thin (more like batter), the gas bubbles will simply rise to the surface and dissipate, like champagne bubbles. If there's not enough gluten, the same thing happens. Typically breads that rely on baking powder rather than yeast don't have enough gluten (usually provided by wheat flour) to support the slow yeast-driven rising process.
Baking powder is a combination of chemicals that produce gas when moisture is added. Usually it is added to a bread batter with the other ingredients, and baked almost immediately. So it is still producing gas as the batter begins to set up during baking, causing some of the gas to be trapped in the batter as it solidifies, making it rise mostly in the oven. Gluten content of the batter is much less of a factor than is simply having the "right" amount of baking powder for the batter mixture.
Bob ========================= In article , says...
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Ah - interesting! *Some* baking powders use an ammonia compound for the dry (water and/or heat activated) acid. Perhaps it's really the baking powder you taste, but only when there is also baking soda present, possibly in excess relative to all the acids in the batter...
Reply to
Dave Bell
Thanks Dave, for your discussion. Interesting to me, too. I didn't realize that about "some" baking powders. Hmm. Dee
Reply to
Dee Randall
peter wrote on 15 Nov 2006 in
1. You can fold bread slices made with yeast...Quick breads don't fold worth a damn. The developed gluten allows for more twistability in yeast raised breads
2. the crumb structure is different. Quick breads have smaller air spaces. Hence no folding.
There's probably more differences as well, like with similar sized slices the quick bread is heavier by far.
Hope this helps with your homework assignment.
Reply to
Mr Libido Incognito

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