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
A good substitute for 1 teaspoon of baking powder is 1/2 teaspoon of cream of tartar plus 1/4 teaspoon of baking soda. For a healthy alternative to baking powder, 1 teaspoon of sodium-free or reduced-sodium baking powder helps reduce the amount of sodium in the recipe.Full Answer >
Baking powder and bicarbonate of soda are not the same thing. Although baking powder and bicarbonate of soda are both leavening agents, they are not interchangeable.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 >
Leavening agents include steam, air, yeast, baking soda and baking powder. They have various ways of causing dough to rise.Full Answer >