Yeast is a vital component in a variety of bread recipes, including dinner rolls, pizza dough, cinnamon rolls, and most loaf breads. Its primary function is to help the dough rise, resulting in pillow-like soft bread that is undeniably delightful.

For baking applications, yeast is commonly available in two forms: instant and active dry yeast. This light brown powder is made up of the yeast strain known as Saccharomyces cerevisiae.

When dry yeast comes into contact with water and sugar, it becomes activated and starts to consume the sugar, producing carbon dioxide bubbles. These bubbles become trapped in the dense dough, and as they expand—either at room temperature or when exposed to heat—they cause the dough to rise.

This rising process, referred to as leavening, leads to larger, fluffier, and softer baked goods compared to those that do not rise, such as flatbreads and crackers.

You might be curious if it’s possible to achieve this leavening effect without using yeast. The good news is that there are several alternative ingredients that can mimic yeast's action in baking.

Here are the three best substitutes for yeast.

1. Baking Powder

Baking powder is an essential component found in every baker's kitchen. This versatile ingredient consists of baking soda combined with an acid, typically cream of tartar.

Similar to yeast, baking powder serves as a leavening agent, operating through two distinct mechanisms:

1. Interaction with Liquid: Upon contact with moisture, the acid reacts with baking soda, leading to the production of carbon dioxide bubbles.
2. Interaction with Heat: When subjected to heat, these gas bubbles expand, resulting in the rising of the dough.

Baking powder reacts instantly when it comes into contact with liquid and heat, which means that, unlike yeast, it does not necessitate any additional rising time. Consequently, it is commonly used in preparing quick breads such as pancakes, cornbread, biscuits, and cakes.

In various baked products, you can substitute yeast with an equal measure of baking powder. However, it's important to note that the leavening effects produced by baking powder may not be as pronounced as those generated by yeast.

While baking powder facilitates a quick rise in baked goods, it doesn't achieve the same level of expansion as yeast does. You can effectively replace yeast with baking powder using a one-to-one ratio.

2. The Role of Baking Soda and Acid in Baking

Another effective method to replace yeast in baking is by utilizing a combination of baking soda and an acid. When paired together, these two ingredients create the same chemical reactions that occur with baking powder, thus providing leavening.

It is important to note that using baking soda or acid on their own will not yield the desired rising effect in baked products; their combination is essential for achieving the necessary reaction.

Common acids that can be paired with baking soda to mimic the leavening properties of yeast include:

• fresh lemon juice
• buttermilk (chaas)
• a mixture of milk and vinegar in equal parts
• cream of tartar

When substituting baking soda and an acid for yeast in your recipes, simply replace half of the yeast amount required with baking soda and the remaining half with the chosen acid.

For instance, if a recipe indicates you need 2 teaspoons of yeast, you can conveniently use 1 teaspoon of baking soda along with 1 teaspoon of an acid.

Similar to the use of baking powder, the combination of baking soda and acid does not necessitate a rising period, and while effective, its leavening power will not match that of yeast.

The reaction produced by baking soda and acid parallels that of baking powder, leading to a swift rise in your baked goods. For optimal results, utilize a one-to-one ratio of 50% baking soda and 50% acid as a substitute for yeast.

3. Sourdough Starter

A sourdough starter is a fascinating blend of naturally occurring yeast and beneficial bacteria, crafted from just flour and water. This starter is essential for creating delightful sourdough bread, renowned for its subtle tanginess stemming from the fermentation process that the yeast undergoes.

Many bakers cherish their sourdough starters, some being nurtured for years, continuously evolving to impart a robust flavor and a wonderfully chewy texture to artisan-style sourdough bread.

The fermentation process facilitated by a sourdough starter operates similarly to instant yeast, generating carbon dioxide bubbles within the dough, which causes it to rise beautifully.

To substitute for one 2-teaspoon packet of yeast, you can use approximately 1 cup (300 grams) of sourdough starter. If your starter has a thicker consistency, it’s advisable to lower the flour content in your recipe. Conversely, if it’s thinner, either reduce the liquid amount or increase the flour to attain the desired dough texture. Additionally, using sourdough starter in place of yeast typically necessitates about twice the rising time.

Creating Your Own Sourdough Starter

Establishing a sourdough starter requires at least 5 days, but once you have it going, maintenance and usage become quite straightforward. To get started, you will need:

• at least 2 1/2 cups (600 grams) of all-purpose flour
• at least 2 1/2 cups (600 mL) of water

Follow these steps to cultivate your own sourdough starter:

• Day 1: In a large glass container, mix 1/2 cup (120 grams) of flour with 1/2 cup (120 mL) of water. Cover it loosely with plastic wrap or a clean kitchen towel, then let it sit at room temperature.
• Day 2: Feed the mixture with another 1/2 cup (120 grams) of flour and 1/2 cup (120 mL) of water, mixing thoroughly. Cover loosely and let it rest at room temperature. By the end of this day, you should observe bubbles forming, indicating that the yeast is fermenting the flour.
• Day 3: Repeat the feeding process from Day 2. The mixture should now have a pleasant yeasty aroma and a good number of bubbles.
• Day 4: Continue with the same process from Day 2. You should see even more bubbles, a stronger sour scent, and an increase in the mixture's volume.
• Day 5: Once again, repeat the steps from Day 2. Your sourdough starter should now have a pronounced yeasty smell and a plethora of bubbles, making it ready for baking.

To keep your sourdough starter thriving after Day 5, store it in an airtight container in the refrigerator. Regularly use or discard half of your starter weekly, and feed it with another 1/2 cup (120 grams) of flour and 1/2 cup (120 mL) of water.

It’s crucial to discard any sourdough starter that shows signs of contamination, such as fuzzy white or colored mold.

Since cultivating a sourdough starter takes a minimum of 5 days, it’s most beneficial to utilize this yeast alternative if you already have an active starter, or if you can afford to wait for 5 days before you plan to bake.

For replacing 2 teaspoons of yeast, you can use 1 cup (300 grams) of sourdough starter, while being mindful to adjust the recipe’s flour or liquid content accordingly and doubling the rise time. Starting your sourdough starter from scratch will take at least 5 days.

The Bottom Line

Yeast is essential for imparting airiness, lightness, and chewiness to various baked goods, but there are several effective alternatives available when you're in a bind. For instance, baking powder and baking soda combined with an acid can be utilized as substitutes. These ingredients react when mixed with liquid and exposed to heat, producing bubbles that help leaven baked products. Unlike yeast, these substitutes act quickly and do not necessitate a rise time, although they may not achieve the same level of rising as yeast does.

Another option is to use a sourdough starter (????), which can yield results similar to those of traditional yeast. However, it's important to note that sourdough starter requires roughly twice the amount of rise time. Additionally, adjustments to the ratios of liquid and flour are necessary depending on the thickness of your starter. While these alternatives may not perfectly mimic yeast in every recipe, they serve as excellent options when yeast is unavailable.