What kinds of bread are made with baking soda instead yeast?

You're right to ask! Baking soda is *not* a substitute for yeast in bread. Here's why:

* Yeast needs time to work: Yeast, a living organism, feeds on sugars in the dough and produces carbon dioxide gas, which causes the bread to rise. This process takes time, often hours.

* Baking soda needs an acid: Baking soda is a chemical leavening agent. It requires an acidic ingredient (like buttermilk, yogurt, lemon juice, or molasses) to react and produce carbon dioxide, making the bread rise.

So, what kind of bread uses baking soda?

* Quick breads: These are breads that don't require yeast, like:

* Biscuits

* Muffins

* Pancakes

* Scones

* Cornbread

In conclusion:

* Yeast is used in bread that requires a longer rising time.

* Baking soda is used in quick breads that need a quick rise and are combined with an acidic ingredient.

Let me know if you'd like to learn more about quick breads!