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How do yeast, baking powder, and baking soda help baked goods rise?
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Yeast, baking powder, and baking soda are all leavening agents that cause doughs and batters to expand by releasing gas, creating a porous structure in baked goods.
- Yeast: This is a biological leavening agent consisting of living cells of the strain Saccharomyces cerevisiae. When added to dough, yeast performs fermentation, consuming sugars to produce carbon dioxide gas and ethanol, which contribute to the rise, flavor, and aroma of breads and rolls.12
- Baking Soda: This is a chemical leavening agent (sodium bicarbonate) that requires an acidic ingredient—such as molasses, cocoa, or sour cream—to trigger a gas-forming reaction that releases carbon dioxide.134
- Baking Powder: This is a pre-mixed combination of baking soda and dry acids (often with starch for stability). Because it already contains the necessary acid, it does not require additional acidic ingredients. Most are double-acting, releasing some gas during mixing and the remainder when heated during the baking process.145