Soda Bread Question

Good day everyone.
I want tasty and healthy food without yeast. Interesting options for cultured milk or soda.
I got such a simple recipe:
• Wheat flour - 105 g (1 ½ cup);
• Milk - 200 g (1 glass);
• Butter - 70 g;
• Egg - 2 pcs .;
• Salt - 5 g (½ tsp);
• Sugar - 50 g (2 tbsp. L.);
• Soda - 15 g (1 ½ tsp.);
• Citric acid - 15 g

The ingredients are very cute (milk, eggs, butter). In theory, it should turn out well.
But the quantitative composition confuses. I pour 300 grams of water for 500 g of flour. And then 200 g of milk plus 2 eggs (which further increases the liquid component) - and only 105 g of flour. You will get a very thin dough.
A question for experts. If anyone has tried or knows, tell me the correct proportions. I don’t want to pick it up by typing.

I do not deny anything. Eck you are today belligerent. I admit that sourdough is a superfood cool and healthy thing. I repeat once again - I have no time to grow and experiment with leaven. The wife is not an assistant in cooking. About rippers - everything is also clear. They contain the same soda and acid plus starch and so on. The only drawback in this mixture is that we do not know what is really there and what quality (such is the crook around). Just as we do not know what is mixed in store bread. And if we take the soda and citric acid itself, then as a result of the reaction we get a scanty amount of harmless sodium citrate. The rest of the reaction products are carbon dioxide and water.
I didn't start a branch for a dispute. As they say, the taste and color .... I am interested in the quantitative composition of a particular recipe. I do not impose on anyone to cook on it.

[they are not in the recipe]

About baking powder - it is also unclear. To whom is the question? I'm just against and they are not in the recipe.

how is it "no baking powder"? And soda + lemon? This is quite a chemical baking powder.

Loosening of the dough can be done in three ways:
= biological - yeast and company (yeast is contained in the starter cultures for flour products, even those grown on their own, at least on kefir, it's just that these are somewhat different strains than commercial ones, and they are in symbiosis with lactic acid bacteria)
= chemical - soda + acid, ammonium, etc.
= mechanical - saturation of the liquid component of the test with air bubbles.

If you want no baking powder at all, bake an unsweetened biscuit (but there will be a lot of eggs).

Or write whatever you want without biological leavening agents, then soda + acid is a relatively harmless option.

[Mark_trim]

Mark_trim There is no need to be afraid of bacteria and yeast, they are everywhere, in water, air, fruits and berries, including in the duodenum and large intestine in humans, if they are not there, then there will be a banal dysbiosis with further problems, in the flesh to death, see. works of Pasteur and Mechnikov

Rina, I partially agree. Therefore, the original post was changed. Why partially - read my previous post

sazalexter!
Here we go again. Well, I'm not afraid of anything !!! And I'm not going to argue. I have a specific question - and you got into "politics".

I have a feeling that your recipe is a recipe for pancakes, almost pancakes, on soda. You most likely want a bulky product, not a flat one.

Let's assume that baking soda is practically a cupcake. Muffin sweet dough is usually pouring like thick sour cream, or almost pouring like homemade sour cream, consistency. I can advise this: mix all the liquid components, and dry, except for soda and flour, slightly beat the mixture, add soda and flour. Mix the flour with your hands, add it until you get the required consistency.Then into the mold and into the oven.

Mark, in fact, you are already in the right section. Here's a recipe for bread with soda
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2492.0

Rina, I watched this recipe. As I understand it, you can do without additional. ingredients such as poppy seeds and nuts. I don't like the recipe for the lack of precise quantities. I do not like these glasses, spoons, pinches. Again, plus baking powder to soda.
As I understand it, I'll have to try it myself.
But thanks for the advice anyway.

Understand that in such baked goods, exact quantities are not always necessary. You need to catch the feeling of the right cake dough. Yes, you can do without poppy nuts. Remove baking powder if acidic kefir is used in the dough.

Even if the exact quantities were indicated, our flour is different, kefir is also different. For example, I have already tried several times to repeat one cake, which is written in my mother's notebook. Well, it doesn't work! That is, it turns out, but with a spouse. The products have changed!