I make quickbreads a lot and have recently tried using recipes calling for sourdough. I see most don’t require any fermentation time, but I have found a few that do (Cultures for Health for example) so I’m doing those (pumpkin, banana). (I guess fermentation could be a separate point of discussion.)
Here’s my question: why do these recipes, which all require a large amount of starter (e.g., 241g for 113g flour, one egg) also need baking powder and soda? This one calls for 1 tsp baking powder, 1/2 tsp baking soda, which are amounts typical for a non-SD recipe. Has anyone tried leaving those out and just used starter?