Can you substitute self-rising flour for yeast?

Self-rising flour cannot be substituted for yeast because they have different functions in baking. Yeast is a leavening agent, which means it produces carbon dioxide gas that causes dough to rise. Self-rising flour, on the other hand, is a type of flour that already has a leavening agent added to it, usually in the form of baking powder. Therefore, using self-rising flour in place of yeast would result in a baked product that does not rise properly.

Here is a table summarizing the key differences between yeast and self-rising flour:

| Feature | Yeast | Self-Rising Flour |

|---|---|---|

| Type | Leavening agent | Flour with added leavening agent |

| Function | Produces carbon dioxide gas that causes dough to rise | Provides leavening without the need for additional yeast |

| Composition | Live yeast cells | Wheat flour, baking powder, and sometimes salt |

| Activation | Must be activated in warm water or milk before use | Ready to use without activation |

| Use | Used in a variety of baked goods, including bread, pizza dough, and pastries | Used in recipes that do not require additional leavening, such as biscuits, pancakes, and waffles |