Yeast Substitute Chart Food

USEFUL YEAST SUBSTITUTE

Useful Yeast Substitute image

Posted mostly for safe-keeping, in case I ever forget it. I don't bake a lot, so I don't usually have yeast laying around. Regardless, at least half of the time that I've baked with yeast, my dough never rose. It's just a pain. Finding a decent substitute was surprisingly difficult, but this one works well enough. This substitute is equivalent to one teaspoon of yeast.

Provided by rpgaymer

Categories Low Protein

Time 1m

Yield 1 mixture equivalent to one teaspoon yeast

Number Of Ingredients 2

Ingredients

1 teaspoon baking soda
1 teaspoon lemon juice

Steps:

Prepare your recipe as directed, but combine the baking soda with the dry ingredients and the lemon juice with the wet. Do not mix the two sets of ingredients together until the end, at which point the chemical reaction will occur as you're stirring.
You do not need to wait for the dough to rise, as it won't anyway. Just continue with the recipe as directed.

Nutrition Facts : Calories 1.1, Sodium 1258.6, Carbohydrate 0.3, Sugar 0.1

YEAST SUBSTITUTE

Yeast Substitute image

Make and share this Yeast Substitute recipe from Food.com.

Provided by GinnyP

Categories Breads

Time 1m

Yield 1 tablespoon

Number Of Ingredients 3

Ingredients

1 tablespoon baking soda
1/2 teaspoon unbuffered vitamin C powder (ascorbic acid) or 1 tablespoon baking soda
1 teaspoon freshly squeezed lemon juice (kept separate until needed)

Steps:

Use one of the above combinations in place of one tablespoon yeast.

Nutrition Facts : Calories 1.3, Sodium 3757.2, Carbohydrate 0.4, Sugar 0.1

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Baking soda and lemon juice. Remember what we said about a base and acid creating a chemical reaction? This is the same idea, only you’re using the acid of a lemon as opposed to cream of tartar.
Baking soda, milk and vinegar. If you’re worried that lemon juice will give whatever you’re making too distinct a flavor, milk and vinegar can be used in its place.
Beaten eggs or egg whites. This is one of the easiest swaps for baking powder, and in some cases, yeast. Beating the eggs will fill them with air, aiding in leavening.
Sourdough starter. This method requires a few days of waiting, but desperate, sans-yeast times call for desperate measures. Combine whole-wheat flour with water and cover with plastic wrap, then watch it bubble for a week as naturally occurring yeast grows (try our sourdough starter recipe).
Self-rising flour. Let’s be clear: This is not a replacement for yeast, but because it leavens many baked goods, it can help you make everything from pizza to pancakes if you have it in your pantry.

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Yeast Extract. While it may not be as thick, yeast extract is a good replacement in terms of flavor and nutrients. You may have seen Marmite or Vegemite in the grocery store or organic market, and it is commonly used as a spread for baked goods, sandwiches, or toast.
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