Generally speaking, tomatoes and red apples look vaguely similar, right? Both are round, red fruits that are healthy additions to any diet. But if you expect a tomato to be crispy when chewed, you will be very disappointed. Yeast and baking powder work the same way: the two ingredients are quite similar and serve the same general purpose in cooking (they may even be on the same shelf in your fridge) but cannot be used interchangeably.
Baking powder vs. yeast: what’s the difference?
Although both baking powder and yeast are ingredients that are often used in cooking, they are not the same. Baking powder is a leavening chemical agent , while yeast is a living, single-celled organism. In addition, the latter also comes in different forms, including active, dry and instant (also known as fresh). This ingredient is also used in the fermentation process for wine or beer.
True, they both help provide baked goods with increased volume, but the process by which they do so is different.
When added to a recipe, baking powder releases carbon dioxide gas through the dough, causing the food to puff up. Instead, the yeast feeds on the sugars in the flour , releasing carbon dioxide in the process, causing the food to rise. Both processes release carbon dioxide to lighten the dough, but the yeast is much slower and leaves a different taste and smell.
Both ingredients cause baked goods to rise by releasing carbon dioxide. But while yeast is a living organism that ferments food, baking powder is a chemical ingredient. Bottom line: stick with what your recipe calls for.
Can they be exchanged in recipes?
If you want your recipe to be a success, you will want to avoid using these two ingredients interchangeably. Since their function, process and composition are quite different, they will not affect your food in the same way and should be seen as two completely different ingredients.
The two ingredients not only work differently, but are also used in different types of recipes. Although baking powder is used in most baked goods, including cookies, cakes, or muffins, yeast is primarily used for breads, including white bread, whole wheat, brioche, and rye.
Thinking of baking bread but lack yeast? It cannot be exchanged with baking powder, but you can explore other recipes. You can make some quick breads, like cookies or banana bread if you only have baking powder or baking soda.
