This seemed to be an appropriate post considering our most recent experiment in the lab. However, what distinguishes this recipe from the ingredients used to make bread in the lab is the use of baking soda as an alternative to yeast. The key difference between using yeast and baking soda in cooking is the former requires more rising “rising time” than the latter.
Discussion Question: Why does baking soda allow the bread to rise faster than yeast or sourdough? Also, how does using baking soda affect the taste? Answer both of these by explaining them on the molecular level.