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If using Baking Soda (Sodium Bicarbonate) in place of yeast in bread, you have to use an appropriate acid. I'm guessing the bread your talking about had a salty or alkaline taste to it, if this is the case there probably was not enough of the acidic ingredient used.

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13y ago
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10y ago

Baking powder should not make a cake taste funny unless too much was used, or it is very stale. Double-acting baking powder, which is what is sold in grocery stores, lasts a very long time. The way to tell if it is fresh is to drop a 1/2 teaspoon into 1/3 cup of hot water. If it fizzes, it still has its rising power and should not impart any flavor to the finished cake.

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13y ago

the baking soda has chemicals that allow the bread to rise drastically during the cooking process. Just be careful because allow it's a good thing too much is definitely a bad idea.

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13y ago

Baking soda is not commonly used in breadmaking; breadmaking relies on yeasts as a leavener. Not baking soda or baking powders.

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Q: Why does bicarbonate of soda make bread taste funny?
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