Expert: Robert Connolly - 10/25/2008

Question
Hi, Robert -
I'm a mid-term bread baker thanks to a terrific bread machine. I'm trying to move beyond "6th" grade to "high-school" level and develop recipes and bread-baking techniques that go beyond "Wonderbread" and more toward Panera. My question: I've read that in some "rapid" mixing and rising recipes, baking powder can be used in place of yeast. Is that correct? In the future I want to rely less on the "bread machine does it all" and bake bread the "old-fashion" way, and am trying to learning the good-better-best procedures long known by the experts. Whatever help you can provide is much appreciated. /Bill Francis (wafrancis@verizon.net)

Answer
bill,nice to see real interest! this is how discoveries are made,by people just like you willing to forge new paths and think outside toe box.yes,you can find recepies which use soda,and baking powder,they are different than yeast products,sour dough bread uses just fermented flour and water and no typical yeast so the variety is endless.get some internet info on different baking seminars and courses in artisan bread making,there are many resources for just this subject and jump in,you just may have found your passion and from this who knows! modern baking is a starting point google them,it is a good resource.good luck and don't let anyone tell you you can't! your will says yes you can! bob connolly