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Bread

Unfermented Bread

A quick bread made with baking soda, coarse sea salt, flour, cold water, and muriatic acid, baked immediately.

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

Ingredients

Directions

Mix and shape

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

  2. Combine this mixture with cold water and muriatic acid.

  3. Make a thin dough with minimal kneading.

Bake

  1. Place the dough in the oven immediately.

  2. 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
Forms the structure of the bread as its proteins and starches set during baking.
Baking soda
Reacts with the acid to release carbon dioxide gas, which makes the bread rise.
Muriatic acid
Acidifies the dough so it reacts with the baking soda to produce the leavening gas.

The step that matters

Place the dough in the oven immediately. The baking soda and acid react as soon as they are combined and release gas quickly. Waiting before baking lets much of that gas escape, 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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