What is a replacement for yeast?

There are several substitutes for yeast that can be used in baking and cooking:

1. Baking Powder: Baking powder is a leavening agent that contains baking soda, an acid (such as cream of tartar), and a drying agent (such as cornstarch). It is commonly used in recipes that require a quick rise, such as cakes, muffins, and biscuits.

2. Baking Soda: Baking soda is a leavening agent that requires an acidic ingredient to activate it. It is often used in combination with an acidic ingredient, such as buttermilk, yogurt, or lemon juice. Baking soda is commonly used in recipes for cookies, pancakes, and waffles.

3. Sourdough Starter: Sourdough starter is a fermented dough made from flour and water. It contains natural yeast and bacteria that produce carbon dioxide gas, causing the dough to rise. Sourdough starter is commonly used in recipes for bread, pizza crust, and other fermented baked goods.

4. Instant Yeast: Instant yeast is a type of active dry yeast that does not require rehydration before use. It can be added directly to dry ingredients in recipes and is commonly used in bread-making and other baking applications.

5. Active Dry Yeast: Active dry yeast is a type of yeast that requires rehydration before use. It is typically dissolved in warm water with a small amount of sugar before being added to the dough. Active dry yeast is commonly used in bread-making, pizza dough, and other baked goods.

Please note that the specific substitute used will depend on the recipe and desired results. It is recommended to adjust the amount of substitute based on the recipe's instructions.