1/2 teaspoon unbufferedvitamin C powder (ascorbic acid) or 1 tablespoon baking soda
1 teaspoon freshly squeezed lemon juice (kept separate until needed)
I am making an olive bread ( the link is below to view the recipe) and I don't have any active dry yeast. I am also planning on using the baking soda instead of unbuffered vitamin C powder. Will this actually work or will it mess up my bread?
http://allrecipes.com/Recipe/mediterrane鈥?/a>Is this a good recipe for an active dry yeast substitution?
There is no substitute for yeast.
There is yeast "floating" in the air all around us. You could start by mixing flour and water and a bit of sugar, leave it on the counter and yeast will come to the mixture. This is the way Sourdough starters begin. Every area has their "own" type and flavor of yeast. This is one of the reasons that the San Fransisco Sourdough tastes the way it does and sourdoughs from other areas taste different.
This process will take a while so don't expect to make your bread using this method until next week.Is this a good recipe for an active dry yeast substitution?
There is no substitute that I know of in your recipe for active dry yeast or a yeast based recipe.
You can make a different recipe which is called quick bread, and it is the nearest substitute that you may be satisfied with. I am sending you 2 links to 2 recipes called Olive Quick Bread to look at. The best thing about quick breads, they resemble bread, but do not contain yeast and do not take the time involved in waiting for the dough to rise.
http://breadbaking.about.com/od/quickbre鈥?/a>
http://www.grouprecipes.com/9519/olive-r鈥?/a>Is this a good recipe for an active dry yeast substitution?
A recipe using yeast must have yeast. There is no substitute. Find some other recipe.
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