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Bread

Unfermented Bread

A simple bread leavened with baking soda and muriatic acid, baked without fermentation.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Unfermented Bread

Ingredients

Directions

  1. Mix baking soda and coarse sea salt with flour.

  2. Combine with cold water and muriatic acid to form a thin dough.

  3. Knead as little as possible and place in the oven immediately.

  4. Bake longer than fermented bread.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Flour
Provides the starch and protein structure that holds the loaf together as it sets.
Baking soda
Reacts with the acid to release carbon dioxide gas, which lifts the dough.
Muriatic acid
Reacts with the baking soda to produce the gas that leavens the bread.
Cold water
Hydrates the flour so the dough can form and hold together.

The step that matters

Knead as little as possible and place in the oven immediately. Baking soda and acid begin releasing gas as soon as they meet in the dough. Extra kneading and delay let that gas escape and toughen the dough, so the loaf rises less.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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