I've read one cook say, "I add baking soda when I make bread using buttermilk. The buttermilk is acidic enough that it interferes with the environment that commercial yeast needs to reproduce well, resulting in a somewhat dense, poorly risen loaf. I add1/2 teaspoon of Baking Soda per 8 ounces of buttermilk, and the result is is a beautifully risen, light bread with beautiful color and texture. The Baking Soda neutralizes the acid in the buttermilk, producing CO2, which adds to the bread's leavening."
Does adding them all together(or one and yeast) really work that way, or is it overkill!? I have seen other recipes use all three and they also had buttermilk in the recipe. So is it the buttermilk that changes it all, to have to use all three(or one and yeast)?