Linked Questions

0
votes
0answers
34 views

Can i put yeast into cookie dough to make them thicker looking? [duplicate]

I want to make cookies thicker looking can i add some yeast into cookies dough to make them thicker.
41
votes
3answers
171k views

Why use yeast instead of baking powder?

Both yeast and baking powder are used to gas-fill the pastry, make it expand and thus make it soft and fluffy. Using yeast is rather inconvenient - it can be dead already or if the yeast is submerged ...
7
votes
2answers
38k views

Making simple light cake with yeast

Normally, baking powder is preferred to yeast for making cake. I wanted to make simple light cake with yeast (using bread machine), but I face a problem that is not addressed in recipes (at least, I ...
3
votes
3answers
6k views

What is levure equivalant in America?

We have a chocolate cake (brownie) recipe from France and calls for a packet of levure. We have been putting in yeast but not sure if it is wrong or right. Yeast, baking powder, other?
4
votes
3answers
39k views

yeast substitutes and proper measurements

I was wondering if I could get some advice as I have intolerances to yeast and have heard of a few substitutions from: baking soda, baking powder, lemon juice, milk and yogurt. The question comes to ...
3
votes
2answers
3k views

What ingredient or method causes a mixture to be a bread versus cake?

Sometimes I try to make a bread but the texture comes out more like a muffin even when I use a loaf baking pan. I have even tried premixed bread (similar to premixed boxed cakes) and while the taste ...
2
votes
3answers
4k views

Is there any advantage to resting (banana) bread batter?

I make several different types of breads (apple, banana, etc.). All of them have some commonalities, which includes that they start out life as a batter, don't require yeast (baking soda and hot water ...
1
vote
2answers
2k views

Does commercial bread use baking powder?

My understanding of baking powder is that it supposed to be a chemical alternative to yeast, allowing a baker to leaven bread more cheaply and faster than yeast would do. Is baking powder the primary ...
1
vote
1answer
3k views

Yeast 101: Active Dry Yeast, Instant Yeast, Baking Soda, Baking Powder. Differences and Info [closed]

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 ...
1
vote
2answers
3k views

I added yeast to a recipe calling for baking soda, what will happen? [closed]

I have added yeast to a recipe that also calls for baking soda and baking powder. I am curious what will happen to the bread? I combined a bread maker recipe with a gluten free walnut cranberry rolls....
2
votes
1answer
647 views

Baker's Ammonia with yeast—good idea?

I recently made a moderately successful gluten free loaf of bread from a recipe for Japanese Milk Bread from the book Gluten Free on a Shoestring Bakes Bread. Respecting the author's trade secrets, I ...
1
vote
1answer
301 views

yeastless bread help!

My family has been trying to get away from using yeast. So I've been experimenting with using baking powder and baking soda as a leavening agent in my bread loaves. Our first loaf was very salty! I ...