What is the difference between baking soda and powder yeast?

Baking soda (also called bicarbonate of soda or sodium bicarbonate) and powder yeast are both leavening agents, which means they are used to make baked goods rise. However, they work in different ways and have different properties.

Baking soda is a base, which means it has a high pH level. When it is mixed with an acidic ingredient, such as buttermilk, yogurt, or lemon juice, it creates a reaction that produces carbon dioxide gas. This gas causes the baked goods to rise. Baking soda can also be used to tenderize meat and make vegetables cook faster.

Powder yeast is a fungus that produces carbon dioxide gas as it grows. When it is mixed with warm water and a food source, such as sugar or flour, the yeast will begin to grow and produce gas. This gas causes the baked goods to rise. Powder yeast can be used to make bread, rolls, pizza dough, and other yeast-based baked goods.

The main differences between baking soda and powder yeast are:

* Composition: Baking soda is a chemical compound, while powder yeast is a living organism.

* How they work: Baking soda works by reacting with acidic ingredients to produce carbon dioxide gas, while powder yeast works by growing and producing carbon dioxide gas as it feeds on sugar.

* Uses: Baking soda is commonly used in baking and cooking, while powder yeast is primarily used in baking.

Here is a table summarizing the key differences between baking soda and powder yeast:

| Characteristic | Baking Soda | Powder Yeast |

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

| Composition | Chemical compound | Living organism |

| How it works | Reacts with acidic ingredients to produce carbon dioxide gas | Grows and produces carbon dioxide gas as it feeds on sugar |

| Uses | Baking and cooking | Baking |

In general, baking soda is a good choice for recipes that contain acidic ingredients, such as buttermilk, yogurt, or lemon juice. Powder yeast is a good choice for recipes that do not contain acidic ingredients.