Yeast, which is a biological leavener, can be replaced with chemical leaveners such as baking soda or baking powder. When using baking soda, it is necessary to mix it with an acid such as yogurt, lemon juice or buttermilk to create the gases that raise the dough or batter. It is also necessary to get the baked good into the oven as soon as possible to avoid losing volume.Know More
In general, 1/4 teaspoon of baking soda mixed with 1/2 cup of buttermilk, citrus juice or yogurt is enough to leaven 1 cup of flour in recipes. When using baking powder, 1 teaspoon is enough to leaven 1 cup of flour in a recipe. Leaveners work to give batter a lift by releasing carbon dioxide, which expands the bubbles of air already in the batter. Other chemical leaveners include baker's ammonia and cream of tartar, neither of which are ideal for using by themselves in breads or cakes.
Dough that is made with yeast substitutes do not need to rest and rise as dough made with yeast requires. Instead, it is typically better to get the dough or batter into the oven as soon as possible to let the heat of the oven work in tandem with the leavener to give the baked good its rise. For best results, it is advisable to use fresh baking powder or baking soda.Learn more about Substitutions
Baking soda can be substituted for baking powder as long as an acidic ingredient is used in the recipe. Baking soda is four times stronger than baking powder, so the substitution will not be an identical measurement. If a recipe calls for a teaspoon of baking powder, use only 1/4 teaspoon of baking soda.Full Answer >
When using a pumpkin pie recipe, evaporated milk can be replaced with 1 1/2 cups of half-and-half or cream. Milk can also be used instead of evaporated milk by adding 1 tablespoon of cornstarch with the spices and sugar, in order to help the pie set.Full Answer >
There are no substitutes for yeast in bread that can produce the same fluffy, risen texture that yeast yields. However, baking soda is occasionally used as leavening in breads that do not require much rising, and it is also often used in baked goods other than bread.Full Answer >
Washing soda, which contains 100 percent sodium carbonate, should never be used as a substitute for baking soda, which contains 100 percent sodium bicarbonate. While both sodas can be used for laundry and cleaning purposes, sodium carbonate is a poisonous chemical that is not safe for human consumption.Full Answer >