What differences did you notice in the dough?

|----|----|

| The yeast dough contains active dry yeast, which is a live organism that feeds on the sugar in the dough and produces carbon dioxide gas, causing the dough to rise. | The baking powder dough contains baking powder, which is a chemical leavening agent that reacts with the moisture in the dough to produce carbon dioxide gas, causing the dough to rise. |

| The yeast dough requires proofing, which is allowing the dough to rest in a warm place for a period of time to allow the yeast to grow and produce gas. | The baking powder dough does not require proofing, as the baking powder will begin to react as soon as it comes into contact with the moisture in the dough. |

| The yeast dough generally has a more complex flavor due to the fermentation process. | The baking powder dough generally has a more simple flavor due to the lack of fermentation. |

| The yeast dough may have a slightly yeasty aroma due to the fermentation process. | The baking powder dough generally does not have a strong aroma. |

| The yeast dough may be more difficult to handle due to the gluten development during the proofing process. | The baking powder dough may be easier to handle due to the lack of gluten development. |

| The yeast dough may take longer to bake due to the proofing time. | The baking powder dough may bake more quickly due to the lack of proofing time. |

| The yeast dough may produce a more complex crust due to the Maillard reaction during baking. | The baking powder dough may produce a less complex crust due to the lack of Maillard reaction. |