How much baking powder do you use instead of yeast?

You can't directly substitute baking powder for yeast. They work in entirely different ways to make bread rise.

* Yeast: Yeast is a living organism that feeds on sugar and produces carbon dioxide gas as a byproduct. This gas creates air pockets in the dough, causing it to rise.

* Baking powder: Baking powder is a chemical leavening agent that releases carbon dioxide gas when it comes into contact with moisture and heat. This creates air pockets and makes the batter light and fluffy.

Here's why you can't simply swap them:

* Flavor: Baking powder has a different flavor profile than yeast-leavened breads.

* Texture: Baking powder creates a lighter, fluffier texture than yeast-leavened breads.

* Rise time: Baking powder works quickly, while yeast needs time to ferment and rise.

What to do instead:

* Use a recipe specifically designed for baking powder: Many quick breads, pancakes, and muffins use baking powder as their leavening agent.

* If you want a yeast-like texture, try using a combination of baking powder and baking soda: This technique is used in some quick bread recipes to achieve a slightly more airy texture.

Remember: It's important to follow a recipe carefully when using baking powder. Too much baking powder can make your baked goods taste bitter and have a crumbly texture.