How to neutralize the acidity of a preferment?

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Yippee on 29 Mar 2020 at 09:33

Hi,

I hope you all are safe and healthy. 

 

Can I use baking soda/baking powder??? to neutralize the acidity of an over-night preferment?  If so, 

1. Which one to use, baking soda or baking powder?

2. How much/at what %?  My preferment was made with 175g AP, 130g h2o, and 1.5g yeast.

3. Is there any special procedure to process the baking soda/powder before adding?  

 

Thank you. 

 

Yippee

 

I didn't know that you get acid build-up with commercial yeast.  I thought it was a sourdough thing. But, to address your questions:

  1. Baking soda.  Because baking powder has acid(s) added.
  2. I dunno.
  3. Uniform dispersal in the flour or water.  Fully disolving in the water would be best for uniform dispersal.

Also, baking soda has sodium.  See box for amount.

To whatever degree your dough has acid, then the baking soda will create some CO2 gas, either in the dough, and/or during the bake.