By Deepali Verma
March 18, 2024
Baking techniques that do not include yeast can nevertheless provide wonderful results even when yeast is not available. For your baking attempts to continue to be successful, here are six substitutes:
A combination of baking soda and cream of tartar can mimic the leavening action of yeast, resulting in light and fluffy baked goods.
Baking soda reacts with acidic ingredients like lemon juice or yoghurt to produce carbon dioxide, which helps dough rise.
A natural leavening agent made from fermented flour and water, sourdough starter adds depth of flavour and a tangy kick to bread.
The carbonation in beer acts as a leavening agent, giving bread a distinct flavour and texture.
Beaten egg whites create air pockets in dough, resulting in a light and airy texture.
The bubbles in club soda provide lift and lightness to baked goods, making it a suitable substitute for yeast in certain recipes.