what difference does it make to use baking powder instead of yeast?

I baked som bread only on baking powder and it was kinda nice, but i wounder whats the differences between that and baking whit jest. will my bread be less healthy or something?

Answer #1

I think you mean yeast..? :) Baking powder is chemical and yeast is biological. They have different effects on baking!

“To get light, crumbly cake you need to get air into the mixture. This can be achieved by beating thoroughly but this won’t work with all kind of dough. For some you will need raising agents.These react in the dough, making it expand so that it becomes light and airy. Without raising agent in the dough …. the end result will be either a very heavy or a glutinous mass, depending on the proportion of the ingredients.”

It wont be “less healthy” necessarily, but it will be a different texture! Yeast makes bread lighter, but you have to let it rise more. If you use baking powder, it’ll taste slightly bitter / sour - and be tougher and drier :)

However, toast it, smolder butter of it and VOILA! ;)

Answer #2

Do you mean yeast? I have no idea what jest is.

Answer #3

Yeast is a harmless Fungi while baking soda/powder is a dry chemical used for leavening, meaning it produces carbon dioxide to make the dough rise…. Yeast is actually much better for making bread but it takes some time for the dough to rise properly also the texture is a lot different even fuller and fluffier than when you use baking powder Baking soda would be used for short bread, biscuits and such, the dough does not rise as much and thus the product is not as soft or fluffy, also baking soda requires no real rising time as the product is usually not required to be soft :)

Answer #4

yes i meant yeast :) Thanks for the info. but arent the yeast makeing gluten strings and stuff in the bread? or is it just making it fluffy?

Answer #5

the baking soda is amazing at speed. true it dosent rise as mush but whit yeast it takes like 1 hour for the raising and that feels lika a lot of time :P I wounder if baking soda is good for making a big dough. mabey not. i see that the bread is rising in the owen, is it rising before the owen to or are the heat nessery?

Answer #6

yes yeast :)

Answer #7

for baking soda i think the heat is necessary, yeast on the other hand just needs a room temperature location and it works :)

Answer #8

okey thanx, :)

Answer #9

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Answer #10

Using yeast is rather inconvenient - it can be dead already or if the yeast is submerged in too hot water it can die and also waiting for yeast to work to let it gas-fill the pastry before baking is also not that convenient. Looks like the baking powder is more convenient - it can be stored for ages, can be mixed with hot water, baking can be started immediately after mixing the pastry.

Answer #11

Using yeast is rather inconvenient - it can be dead already or if the yeast is submerged in too hot water it can die and also waiting for yeast to work to let it gas-fill the pastry before baking is also not that convenient. Looks like the baking powder is more convenient - it can be stored for ages, can be mixed with hot water, baking can be started immediately after mixing the pastry.

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