Hi Renee, as PJ explains in her blog about the sourdough version of this recipe. "The original recipe calls for baking soda, which could counteract the starter’s nicely acidic tang; substituting baking powder will help retain the starter’s flavor. In addition, since baking powder kicks in first when it's activated by liquid, then again when it meets the oven’s heat, its presence will punch up the bread’s oven spring." From this explanation I don't think changing the leavening agent is going to improve the crumb. 

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