2006-09-29 02:08:31 · 5 answers · asked by barbara_keren2002 1 in Food & Drink ➔ Cooking & Recipes
Only in the very broadest sense -- that is, yeast raises baked goods, and so do baking powder and (if you have an acid in the mix) baking soda.
However, baking powder and baking soda cause their batter or dough to rise by chemical action, which is almost immediate. Yeast on the other hand is a microorganism which causes dough to rise comparatively slowly.
If you make a recipe that calls for baking powder and substitute yeast but otherwise make it exactly the same, it will almost certainly fail. If you ADAPT it to use yeast, including allowing for a longer rising time and other differences (kneading the dough to allow the gluten to release so that the bubbles will be trapped in the dough instead of popping to the air), it MIGHT work, but it would take trial and error.
2006-09-29 08:19:04 · answer #1 · answered by Scott F 5 · 0⤊ 0⤋
It depends, if you want the same texture no. If you just want to make a baked good and don't mind getting the bready texture then yes. An example would be pannetone, Pannetone is a "cake" actually it's a bread because it uses yeast. It is a very cake like bread in taste, but has a very different texture.
2006-09-29 02:12:57 · answer #2 · answered by tyreanpurple 4 · 0⤊ 0⤋
no. yeast is a raising agent.
2006-09-29 02:11:19 · answer #3 · answered by grumpcookie 6 · 0⤊ 0⤋
No
2006-09-29 03:56:42 · answer #4 · answered by Anonymous · 0⤊ 0⤋
No it can't be
2006-09-29 02:10:45 · answer #5 · answered by notyours 5 · 0⤊ 0⤋