Do you have to put yeast in bread?

Here's why:

* Yeast is a leavening agent: It creates the air pockets that make bread light and fluffy.

* Other leaveners exist:

* Baking soda and baking powder are chemical leaveners that produce carbon dioxide gas when combined with moisture and heat.

* Sourdough uses naturally occurring wild yeast and bacteria for leavening.

Types of bread without yeast:

* Quick breads: Muffins, pancakes, biscuits, and scones use baking powder or baking soda as leaveners.

* Flatbreads: Tortillas, naan, and pita bread are leavened using steam or a hot griddle, not yeast.

* Sourdough bread: Leaned by a mixture of wild yeast and bacteria.

The choice depends on your preference:

* Yeast bread: Offers a distinct flavor and a light, airy texture.

* Non-yeast bread: Provides a denser texture and a shorter rise time.

So, while yeast is the most common leavening agent for bread, it's not the only option!