Yeast is a leavening agent. Baking powder is also a leavening agent. This has led many to believe they can be used interchangeably in recipes, from bread to cookies and more.
While it's perfectly possible to substitute yeast for baking powder, we don't necessarily recommend it. Because not only does it take longer to make your favorite treats, but the texture and taste change as well.
Unless you're following a recipe with yeast instead of baking soda, we recommend using other baking powder substitutes like self-raising flour or a lemon juice and baking soda mixture.
Could We Use Yeast Instead of Baking Powder
You can use yeast instead of baking powder in recipes. In fact, some people may prefer the texture and taste of yeast over baking powder.
It's important to note, however, that while both baking powder and yeast are leavening agents, they work differently.
- Yeast is a living organism that feeds on sugar, expelling carbon dioxide to properly leaven bread dough.
- Baking powder is a chemical leavening agent that produces carbon dioxide when exposed to moisture in the batter.
How to Use Yeast Instead of Baking Powder
If you're keen to use yeast instead of baking powder in your desserts, you need to know how to do it right. It's not as easy as mixing the ingredients and putting the pan in the oven. Some additional steps are required.
Activate Yeast
If you're using active yeast to make a treat, you must first activate it in water. The optimum temperature to "activate" is between 105°F and 115°F.
If you use a temperature lower than 105°F, your yeast may not activate, or it may take a long time to activate. If the water temperature exceeds 115°F, you risk killing the active yeast, making it ineffective.
Let the yeast sit for about ten minutes before adding the remaining ingredients.
If you're using instant yeast or RapidRise yeast, you don't need to activate it.
Mix Ingredients
Now that your yeast has been activated, it's time to start mixing!
- Add instant yeast to your dry ingredients.
- After mixing the wet and dry ingredients, the active yeast is added last.
Let the Batter Rise
Like baking bread, you need to allow the batter to "rise" before baking. To do this, just leave the batter in the mixing bowl or place it in a baking dish. Wrap tightly in plastic wrap and let rise for about an hour or more, if desired.
On warm days, you can place the batter on the countertop. If it's too cold, consider placing the bowl or pan in the oven. Don't turn on the oven, though.
Bake as Usual
Once the batter has risen, it's time for the final step: baking! Make sure to pour the batter from the mixing bowl into the correct baking pan. Then, bake as you normally would.
Just keep in mind that using yeast instead of baking powder may change the texture and flavor, which is why we don't recommend using it as a substitute unless you absolutely must. However, although the results will vary, they will still be great to chew on!
FAQs
This has led many to believe they can be used interchangeably in recipes, from bread to cookies and more. While it's perfectly possible to substitute yeast for baking powder, we don't necessarily recommend it. Because not only does it take longer to make your favorite treats, but the texture and taste change as well.
Can I use yeast as a substitute for baking soda? ›
While there are baking replacements, they function slightly differently within the recipe due to their unique chemical composition and how they interact with other ingredients. If you're wondering what to use instead of baking soda, you can use potassium bicarbonate, baking powder or yeast.
What happens if you add yeast to cookie dough? ›
It's what creates the air to form in your cookie so its not a dense block. You probably think of bread when you hear yeast but it actually is a great substitute for baking powder to use in cookies. Unlike baking powder, yeast doesn't add any unpleasant flavor to your cookie.
Can you use yeast instead of baking powder in pancakes? ›
Using yeast as the leavening agent in these pancakes, as opposed to baking powder or baking soda, creates a delightfully tangy flavor that sets the stage for sweet or savory toppings.
What is a substitute for baking powder? ›
Substitute each teaspoon (5 grams) of baking powder in the recipe with 1/4 teaspoon (1 gram) baking soda and 1/2 teaspoon (2.5 grams) vinegar. Summary: Each teaspoon (5 grams) of baking powder can be replaced with a 1/4 teaspoon (1 gram) baking soda and a 1/2 teaspoon vinegar.
Can I use yeast instead of baking powder for buns? ›
Buns are the closest sibling to the Nigerian Puff Puff which is basically a fried yeast dough. Unlike the Nigerian puff puff, which uses yeast, buns do not require yeast, instead, it uses baking powder as it's leavening agent. Buns are extremely popular on the roadsides all over Nigeria.
Which is better, yeast or baking powder? ›
Yeast is my go-to for bread, pizza dough, and sweet rolls like cinnamon buns. These items benefit from its slow fermentation, which adds depth to both flavor and texture. On the other hand, baking powder should be your choice for quick breads, cookies, and cakes.
How do you bake without baking powder? ›
For every teaspoon of baking powder, you'll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you don't have any cream of tartar, you can also substitute one teaspoon of baking powder with a mixture of ¼ tsp of baking soda plus ½ tsp of either vinegar or lemon juice.
Can we use yeast in cake? ›
Yeast I widely used to make soft and fluffy cakes.
Can you use too much yeast in baking? ›
General amounts of yeast are around 1 - 2 % of the flour, by weight. Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand.
Perfect Your Yeast Levels
Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.
Can you add yeast directly to dough? ›
Mix instant yeast with your flour and other dough ingredients; there's no need to dissolve it in warm water or another liquid first, as you might with active dry or other yeasts that need to be proofed (i.e., dissolved to ensure they're alive). That's one less step to take; 10 minutes proofing time saved.
Can I use yeast instead of baking powder for waffles? ›
While most waffle recipes call for leavening the batter with baking powder and/or baking soda, yeast can stand in for the leavening agent creating a deliciously fluffy waffle.
What if I don't have enough baking powder for pancakes? ›
You can make your own three-item swap using ingredients you could already have on hand. The easiest swap for every 1 teaspoon of baking powder in your pancake mix is a blend of 1/2 teaspoon of cream of tartar, 1/4 teaspoon of baking soda and 1/4 teaspoon of cornstarch.
Why do pancakes need so much baking powder? ›
Baking powder (double acting) provides two rises: The first occurs when the baking powder comes into contact with a liquid, the second when it's exposed to heat. Too much baking powder will create a very puffy pancake with a chalky taste, while too little will make it flat and limp.
Can I use yeast in cake? ›
A cake made with baking soda or baking powder tends to have a light, slightly crumbly texture. However, by using yeast the cake will be less crumbly and a little denser.
Will dough rise without yeast? ›
Instead of using yeast to make the bread rise, quick breads rely on other leavening agents like baking soda and baking powder to get height. "Quick breads, like banana bread, zucchini bread, and cornbread are delicious and easy alternatives to yeast-based bread and can satisfy cravings in a pinch," says Tyler Lee.
What happens if you don't use yeast in baking? ›
Some differences could be that your bread will not rise as tall as you're used to, the flavor is a little different, or the texture may not be exactly the same. However, if you're out of yeast or don't have the time to wait for your bread to rise, these substitutes will undoubtedly get the job done.
Can you bake without yeast or powder? ›
If you want to successfully substitute the yeast called for in a recipe, you just need to swap in the right amount of baking soda and acid to make the dough rise. You can use lemon juice, buttermilk, or milk combined with an equal part of vinegar as your acid. Add all the ingredients according to the recipe.
