The stores where I live had ONE type of bread that I felt was tasty and IBS safe. And guess what? In the effort to make all their breads healthier the company has changed the recipe and put more fiber in the bread. I have written to them and explained the situation for IBS:ers and asked them if the fiber they've added is SF or IF. I'm guessing IF though. (It just says wheat fiber.)
Now I want to start making my own bread. But I have heard it's good to not always eat bread with yeast (although the yeast is supposed to be "gone" when the bread is done right). Since I bake a lot of cakes et.c. I usually have baking soda available in my kitchen, so I thought it would be practical to use that for "food" type bread too.
How would I go about using baking soda instead of yeast in a recipe? I once read that baking soda requires something sour in the recipe for it to work but I don't know if that's right or if I remember it wrong.
Note: I want to make a food type of bread that is low fat. Like a loaf of French bread or something similar. Most of the breads in Heather's book have a far too high fat content for me to eat them on an empty stomach.
Any suggestions?
For how many days does a homemade loaf of bread typically keep (is that the right word)?
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Can I use baking soda instead of yeast when making bread?
