![]() But by the time your dough has risen, it will have become more "bread-like," with a chewier crumb, rather than the tender "crumbly" texture most people are used to in modern quick breads. So, yes, you can make banana bread with yeast. Even with pastry or cake flour, the dough will get tougher over time (though obviously not as much as with all-purpose or bread flour). The longer the dough sits, the more gluten chains you get. Why? As dough sits (necessary for yeast to rise), gluten chains begin to form. Since it became common, another reason emerged: that is, it's very difficult if not impossible to get some kinds of texture and crumb that you get with baking powder by using yeast. Yeast takes longer (even "instant" yeast) and requires more maintenance: waiting for dough to rise, etc.īut those are the historical reasons for the adoption for baking powder. ![]() The main reasons are speed and convenience.
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