I'm looking for information about the way baking soda's reaction to an acid effects the final flavor of quick breads. I am more of a bread baker, and I am experimenting with quick breads. What I'm trying to bake is a sourdough cornbread, elaborating my wild yeast culture with cornmeal, then using the resulting starter as the base of a cornbread batter, with the lactic acid from the culture reacting with the baking soda.
Here's my basic formula:
Whole wheat mother starter (75% hydration): 1/3
Stoneground cornmeal 1/3
Final hydration is a little less than 100%, similar to a batter.
To this I add 1T brown sugar, 1t baking soda, 1t salt, 1/3C oil (I'm trying out EVOO) and 2T ground flax seeds beaten with 6T water (roughly equivalent to 2 eggs).
When I've done it before, I've felt as though the final bread is less sour than the starter was before mixing the batter. I'm wondering if this is because the baking soda neutralizes some of the acid.
How much of an noticeable effect on acidity of the final baked good does baking soda have? Would subbing part or all baking powder keep the quick bread more sour?
I would love any thoughts people have, or ideas about this basic formula in general!