I'm a little confused as to what are the difference between them, when should I use which?

Also, how long is the lifespan and proper care after opening of these products? If I don't bake that often can I just keep a small can in the pantry for a long while? Can they be substituted for each other?


closed as too broad by Mien, SAJ14SAJ, rumtscho Oct 19 '13 at 19:06

Please edit the question to limit it to a specific problem with enough detail to identify an adequate answer. Avoid asking multiple distinct questions at once. See the How to Ask page for help clarifying this question. If this question can be reworded to fit the rules in the help center, please edit the question.

  • possible duplicate of Baking soda vs baking powder? or active dry vs rapid ride yeast or yeast vs baking powder – Mien Oct 19 '13 at 18:56
  • Most of these questions are individually answered, or at least worth exploring. I have to vote to close your question as to broad, but I invite you explore the many questions in the yeast and baking-powder, as well as some of the more pertinent ones linked below. If you still have a question that is more specific, please do ask it. – SAJ14SAJ Oct 19 '13 at 18:57
  • I agree with SAJ14SAJ, these questions together make a sizeable book chapter, if not a small book on food technology. So, sorry, we have to close it as too broad. – rumtscho Oct 19 '13 at 19:07