Baking Powder

Baking Soda vs Baking Powder

Although most questions are about baking powder and baking soda, lately I have also received a lot of questions about mutually replacing yeast and baking powder. Is that possible or not, are there standard rules, and do you have to take other things into account? I answer all these questions!

Substituting baking soda for baking powder


Baking Basics

I would prefer to give you a standard rule. Yeast is for bread, baking powder (and baking soda) is for cakes, biscuits and other sweet pastries. This applies in 9 out of 10 cases, but unfortunately, there are sometimes exceptions.

For example, I once made soda bread. You guessed it, for this, I needed baking soda instead of yeast. And in the pretzels that I made recently, in addition to yeast, there was also baking powder. The pretzels I baked with yeast were slightly different than usual. Those different recipes only make it more complicated and I understand that this raises questions.

I would recommend the following to you. If there is yeast in a bread recipe, just follow that. It is not possible to use baking powder. And a cake with baking powder (and/or baking soda) between the ingredients? Just follow the recipe and do not get started with yeast.

Baking soda is a base


So basically just a rule to follow. Except for exceptions, of course. After all, they are always there and why do you suddenly use yeast with baking powder in a recipe? Sometimes you shouldn’t think about that too much and just follow a different recipe. For example, those pretzels were delicious, but I will not just use that combination in other recipes because it happened to work with the pretzels.

It is just like the unwritten rules of baking. They always apply, unless stated otherwise. Bland, but that’s how it works when baking. Although I like to experiment with myself, there are things that I don’t do. Including simply replacing yeast and baking powder.