Chelly, baking with baking soda and cream of tartar is a very different science than baking with yeast. When baking soda and cream of tartar are moistened in a batter or dough, they begin to react to each other right away produce lots of carbon dioxide bubbles. It may seem quicker or easiest than using yeast, but there are a few drawbacks. When you bake with these leaveners, you must get whatever you’re making into a preheated oven as quickly as possible before the bubbles begin to disappear. The second drawback is that, no matter how dry these combination powders are kept, they lose their potency after awhile. You also lose the yeasty flavor that makes homemade bread so desirable to most--but if you prefer the flavor and ease of baking powder, continue on! Despite these differences, you may be able to apply some of the tips from this blog to trouble-shoot your bread (such as proper pan size and covering the top to prevent drying out). You may find this Quick Bread Primer on our website helpful in adjusting your recipe: http://bit.ly/1ATtzlp Good luck and happy baking to you! --Kye@KAF

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