Those who choose not to use baking powder in cakes or homemade biscuits, want to opt for an alternative that is more natural and completely vegan - often, in fact, you can find additives or stabilizers of animal origin -, so here is the raising powder with cream of tartar, for example.
Those who do not choose brewer's yeast, perhaps want to go to savory and easier to digest savory baked goods, so here is who buys or learns to make sourdough bread .
In addition to an ethical discourse and a better digestibility and taste, the choice to eliminate the yeast can also be dictated by intolerances or simply by the fact that it is no longer left at home!
Here are other ways to replace it in preparations.
Replace the yeast, here's what
The cream of tartar and sourdough yeast, although perhaps the most well-known and readily available, are not the only alternatives to common yeast.
Sodium bicarbonate combined with acid substances
The acid-base chemical reaction, which generates carbon dioxide and goes to work on the dough, can also be reproduced by sodium bicarbonate, combined with lemon juice, milk, wine vinegar or apple vinegar, yogurt.
These leavening formulations must be dosed at the end in the dough and the cake immediately placed in the oven, without waiting, otherwise the leavening effect disappears.
Baking soda and cream of tartar or baking soda and food citric acid
As for cream of tartar, citric acid is also added to the flour with bicarbonate and added at the end of the preparation of the cake, which is then immediately put into the oven.
Ammonia for sweets
Also known as ammonium bicarbonate, it was often used in confectionery to prepare desserts, especially biscuits. It does not rise as much as common yeast; very little is enough, and has a slightly bitter aftertaste.
Stuffed egg whites firm
This is one of the other alternatives to yeast, for those who are not naturally vegan. The trick is, in addition to using an electric whisk, to add a pinch of fine salt.
Very frothy beer
Usually used in savory batters, but also in pizza or pancakes, put to the end.
Mother yeast
It is obtained thanks to a mixture of water and flour, left to rise naturally in due time, thus forming a microflora that gives life to it and to future doughs.
It is not so difficult to prepare, but it takes great perseverance to maintain it . Excellent for bread, pizzas, focaccia, and savory dough in general.
There is also dried mother yeast, but it has no leavening power, it only serves to give more flavor to the dough and still needs an active leavening agent.
