If you’re an avid baker, you know that yeast is the magical ingredient that transforms dough from a dense mixture into airy loaves of bread, fluffy pancakes and soft pastries.
However, there might come a time when you find yourself without this vital ingredient. Whether you’ve run out of yeast, it has expired or you have dietary restrictions, understanding yeast substitutes can help you continue to create delicious baked goods without a hitch.
Yeast is not only crucial for traditional baking but also for beverages like beer. However, recipes may call for different types of yeast, so knowing how yeast works in your dish is essential before selecting an appropriate substitute.
Below are various effective yeast alternatives that can help save the day in your kitchen.
Baking powder
Baking powder is often a staple in bakers' pantries, acting as a reliable leavening agent. Composed of baking soda and an acid (usually cream of tartar), it generates carbon dioxide bubbles when it comes into contact with moisture and heat.
This reaction can make baked goods rise without the wait time usually required by yeast.
Perfect for recipes such as pancakes, cornbread, and cakes, baking powder can be swapped in for yeast in equal amounts.
It is important to note, however, that the rise produced by baking powder won't be as pronounced as that of yeast, leading to a slightly different texture.
Egg whites
Egg whites can serve as a fantastic yeast substitute, particularly in cookies and pancakes. They effectively trap air, which assists in leavening.
To use, simply whisk the egg whites until they become white and frothy, typically around five minutes with a mixer, before adding them to your flour mixture.
Buttermilk
Buttermilk is not just a by-product of butter-making; it can also act as a superb leavening agent, especially in gluten-free recipes.
When combined with baking soda, its high-acid content promotes rising. If the store-bought version isn’t available, you can create your own buttermilk by mixing one tablespoon of lemon juice or vinegar with one cup of milk.
Self-raising flour
A pantry staple in many kitchens, self-raising flour is simply all-purpose flour mixed with baking powder and salt, making it a convenient self-leavening alternative. It’s best suited for batter-based breads rather than heavier, kneaded types.
If you need to make your own, combine one and a half teaspoons of baking powder with a quarter to half a teaspoon of salt for each cup of plain flour.
Sourdough starter
If you’re part of the growing trend of artisanal home baking, an alternative worth exploring is a sourdough starter. This yeast culture can be easily cultivated at home using whole wheat flour and water over the course of a week.
The natural yeast from the environment will develop, providing you with a unique leavening source. Check online for easy recipes to get started!