Substitutions

A:

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.

See Full Answer
Filed Under: