Can I exchange baking soda for yeast?
On One Hand: Using Baking Soda as a LeavenerSince baking soda and yeast are both leavening agents in baking, it seems sensible to believe that you could substitute one for the other. Baking soda works to neutralize acids in ingredients, help a product rise and add tenderness to the final texture. To work, it needs to combine with an acidic ingredient to release carbon-dioxide bubbles that will result in a rise.On the Other: Using Yeast as a LeavenerYeast is a living fungus that produces carbon-dioxide bubbles by converting natural sugars and starches in a baked good. These bubbles cause the baked item to rise and make its texture light. Since yeast feeds on natural sugars, it does not need an acidic ingredient to work.Bottom LineThe answer is no. Most dough and bread recipes that call for yeast do not have any acidic ingredients such as yogurt, vinegar, buttermilk or sour cream.
