Leavening Agents: Baking Powder, Baking Soda, and Yeast
Baking soda and baking powder are need to produce fluffy breads. When you mix baking soda with honey or yogurt or buttermilk, a chemical reaction occurs that causes a release of carbon dioxide and thus that characteristic rise in baked items. Baking powder works the same way but often contains two other ingredients: an acidifying agent and a drying agent.
Instant dry yeast has a long life but will lose potency after several months on the shelf. Regardless, yeast is needed to make breads and other baked goods. Don’t forget to stock up on it.
