Chapter 40—Soda and Baking Powder
The Ministry of Healing, 300-301
The use of soda or baking-powder in bread making is harmful and
unnecessary. Soda causes inflammation of the stomach, and often
poisons the entire system. Many housewives think that they can not
make good bread without soda, but this is an error. If they would
take the trouble to learn better methods, their bread would be more
wholesome, and, to a natural taste, it would be more palatable.
The Review and Herald, May 8, 1883
Hot biscuit raised with soda or baking powder should never appear
upon our tables. Such compounds are unfit to enter the stomach. Hot
raised bread of any kind is difficult of digestion. Graham gems which
are both wholesome and palatable may be made from the unbolted
flour, mixed with pure cold water and milk. But it is difficult to teach
our people simplicity. When we recommend graham gems, our friends
say, “Oh, yes, we know how to make them.” We are much disappointed
when they appear, raised with baking powder or with sour milk and
soda. These give no evidences of reform. The unbolted flour, mixed
with pure soft water and milk, makes the best gems we ever tasted.
If the water is hard, use more sweet milk, or add an egg to the batter.
Gems should be thoroughly baked in a well heated oven, with a steady
fire.
Testimonies for the Church 2:537
We see sallow complexions and groaning dyspeptics wherever we
go. When we sit at the tables, and eat the food cooked in the same
manner as it has been for months, and perhaps years, I wonder that
these persons are alive. Bread and biscuit are yellow with saleratus.
This resort to saleratus was to save a little care; in consequence of
forgetfulness, the bread is often allowed to become sour before baking,
and to remedy the evil a large portion of saleratus is added, which only
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