Bread
Ingredients
Equipments
Proof active dry yeast
Make a dough
Bake
Tips
Baking soda vs. Baking powder vs. Yeast
Baking soda
Baking soda acts as a simple base and requires an acidic component, such as yogurt, lemon, or vinegar, to become activated. Its reaction with acid produces rapid gas bubbles, making it suitable for quick bake recipes like muffins, scones, and pancakes. Consider its use when time is a crucial factor, and an acidic ingredient is present in the recipe.
Baking powder
Baking powder is a combination of baking soda and a dry acid like cream of tartar. This allows for a double-acting leavening process, releasing CO2 gas bubbles during the addition of liquid and later, during heating. Ideal for recipes lacking additional acids, it only requires water and heat. Use baking powder when a prolonged leavening process is acceptable and no acidic ingredient is present.
Yeast
Yeast, a live organism, differs fundamentally from baking soda and baking powder. Leavening dough through a biological process and fermentation, yeast imparts a distinct flavor, including residual alcohol. Well-suited for bread-making, yeast requires more time but enhances the taste. Consider yeast when time is not a constraint, and a unique flavor profile is desired, especially in bread recipes.
Reference
Anurag Gupta is an M.S. graduate in Electrical and Computer Engineering from Cornell University. He also holds an M.Tech degree in Systems and Control Engineering and a B.Tech degree in Electrical Engineering from the Indian Institute of Technology, Bombay.