There's another thing I don't quite understand, I'm afraid - hope you don't
mind. What is the purpose of the baking soda and powder? Can you leave it out?
The yiest alone should do it - especially with the kneading where the artificial
substance usually don't take effect afterwards...

Helena Rønneburg
helena28@


Dear Elena

The reason is simple : as the mixture is quite heavy they use those powders to
be sure the dough will rise well. To avoid chemicals use more yiest, but you
will have to try to find the optimum
Al-the-cook-Y ;-{)