sam111
Cook
Ok we have the 3 main leavning agents to chose from baking powder, baking soda , or yeast.
I have made a pizza both with yeast and without it using baking powder.
I have read an article on the pro's and con's of using baking powder over yeast.
Though I have to say I don't see anything better about the taste when using yeast over baking powder.
So I can't see a benefit of using yeast ever over baking soda and for what purpose?
Plus with yeast you have to worry about killing it with to much hot water and also waiting for it to rise/act before baking. (a lose lose situation )
Question 2
Is when would you uses baking soda over the other 2 and what purpose for using over the others
I have made a pizza both with yeast and without it using baking powder.
I have read an article on the pro's and con's of using baking powder over yeast.
Though I have to say I don't see anything better about the taste when using yeast over baking powder.
So I can't see a benefit of using yeast ever over baking soda and for what purpose?
Plus with yeast you have to worry about killing it with to much hot water and also waiting for it to rise/act before baking. (a lose lose situation )
Question 2
Is when would you uses baking soda over the other 2 and what purpose for using over the others
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