I make the Sourdough version of this recipe and LOVE it! It is ridiculously simple and quick to make; it's a joy to bake it weekly. I have a question though... Why does the Sourdough version use Baking Powder as opposed to the Baking Soda that the regular version uses? The Sourdough version doesn't seem as "open-crumb" as the regular [Baking Soda] version. CAN Baking Soda (or a combination of Soda & Powder) be used in the Sourdough version to achieve a more open crumb, or will adding the Soda in have a negative effect on the bake?

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