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 in too hot water it can die and also waiting for yeast to work to let it gas-fill the pastry before baking is also not that convenient. Looks like the baking powder is more convenient - it can be stored for ages, can be mixed with hot water, baking can be started immediately after mixing the pastry.
Why is yeast used then? What are those advantages of yeast tham make people use yeast and not the baking powder?
Best Answer
Baking powder, especially if too great a quantity is used, adds an unpleasant flavor to a baked good. Even in an appropriate quantity it can be noticeable and it certainly doesn't do anything to enhance the flavor. Many baked goods traditionally don't use a chemical leavener at all, but instead rely on technique. Creaming butter and sugar together or whipping egg whites was historically used to make cakes which rose solely based on the bubble network that was created.
Yeast, on the other hand, creates a delightful flavor that you associate with your favorite crusty loaf of bread. Yeast can be used not only in making bread but also in some excellent cakes (St. Louis Gooey Butter Cake, for example, although many "knock off" recipes cheat here and miss out on the true goodness). Yeast also provides a significantly different texture during the rising due to the intentional creation of a gluten network (usually something you absolutely don't want in a quick bread or quick cake) — you don't get a crumb with big, airy holes from baking powder or baking soda with an acid.
Also, in my experience baking powder lasts six months in the pantry and yeast lasts at least six months in the fridge. The shelf life is not so different.
If yeast scares you, you may want to check out some of the proponents of the no-knead bread technique.
For a lot more information on this subject, there is a recent publication that covers all sorts of leavening agents.
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Quick Answer about "Why use yeast instead of baking powder?"
Unlike baking powder and baking soda, yeast leavens dough through a biological process and results in fermentation. Through fermentation, yeast can affect the taste associated with dough through residual alcohol, making it a great option for bread.Which is better yeast or baking powder?
In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Baking powder causes baked goods to rise rapidly, but not to the same extent as yeast.Is it OK to use yeast instead of baking powder?
To Replace: 1 teaspoon baking powderInstant yeast is fast acting and can be stirred directly into other dry ingredients.Can I use yeast instead of baking powder for bread?
While baking powder is used in most baked goods, including cookies, cakes or muffins, Wilk explains, yeast is used mostly for breads, including white bread, whole wheat, brioche and rye. Planning to bake bread but short on yeast? You can't swap with baking powder but you can explore other recipes, Wilke recommends.How much yeast do I substitute for baking powder?
The ratio to replace yeast with baking powder in a recipe is 1:1, making it much easier to substitute if you have baking powder on hand. Simply measure out the amount of baking powder for how much yeast the recipe calls for.Why do you use yeast instead of baking powder in bread?
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Answer 2
First of all- yeast is not nearly as complicated to use as your question would seem to imply. Yes it is a living organism but it is a very simple one. Active dry yeast will stay viable for years in the freezer and it is easy enough to avoid adding it to water that is too hot for it.
It can be inconvenient to wait for yeast products to rise but there are two very important benefits:
1) Yeast will keep producing CO2 as long as there are sugars to eat- this means that you can raise tougher doughs- like bread dough- where baking powder just wouldn't have enough lift.
2) Flavor. This is the big one. Baking powder tastes gross. At best you can't taste it at all. Yeast risen products have a distinct complex flavor that you can't get any other way.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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