In article , jdavis000
They both do the same thing (make baked goods rise), but they're not
Yeast is a living organism which produces carbon dioxide when it
multiplies. It needs warmth, moisture and sugars to multiply from its
usual dry, dormant form. For yeast to make something rise, the item has
to have some sort of structure that will hold the carbon dioxide in
bubbles and not collapse, and the yeast need time to multiply. Bread
dough provides that structure. When, usually after at least one rise,
the item is baked, the yeast is killed off, but the gas it produced
remains captured by the expanded and hardened structure of the baked
Baking powder is a chemical compound that reacts to moisture and heat to
produce gas, which makes the item being baked rise. It requires much
less time to do its work compared to yeast, so it is mixed into the
dough or batter just prior to baking along with the other ingredients.
The gas produced by baking powder is captured as the dough or batter
bakes and solidifies. Usually, ingredients like eggs provide more of
the structure to trap the gas, rather than flour alone as in yeast
I've made good pancakes with yeast or sourdough batters in place of
baking powder, but that's about the only interchangeable use that I have
You can Google on "baking powder vs. yeast" or words to that effect and
probably come with more detailed explanations.
Yeast rises differently than baking powder, and tastes
Most yeast doughs are raised and then kneaded, like bread,
Baking powder works right away, with the ingredients in the
recipe. Yeast works on it's own time -- the little buggers
need time to grow and produce the gas that makes the dough
Baking powder WILL lose it's action if it is too old. You
should just buy new baking powder every once in a while to
make sure that what you have is fresh.
It's not that I think stupidity should be punishable by death.
I just think we should take the warning labels off of everything
and let the problem take care of itself.