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lemon juice and the baking soda

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12y ago

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Can you use baking powder instead of yeast when making ensaimadas?

you could use baking powder but its best to use dry active yeast


How much baking powder do you use instead of yeast?

you dont


Can you use baking soda to make bread instead of yeast?

Yes you can!


How does yeast break down food without the use of oxygen?

the yeast uses anaerobic respiration instead which only needs glucose


What can you use instead of yeast?

add equal amounts of baking soda and lemon juice that add up to the amount of yeast that the recipe calls for


What can you use instead of instant dry Yeats?

You can use active dry yeast as a substitute for instant dry yeast. However, you will need to dissolve it in warm water before adding it to your recipe. Another option is using fresh yeast, but be sure to adjust the quantity as it is not as concentrated as dry yeast.


How much dried yeast would you use instead of 15 grams of fresh yeast?

If by dried you mean instant dry active you would use half the amount. So 7.5 grams.


What is a cooking substitute for baking soda or baking powder?

You could use yeast instead of baking powder.


How do you mesure a gram of yeast without a scale?

You can measure a gram of yeast without a scale quite easily. Instead of a scale you can use a teaspoon. One teaspoon of yeast is equivalent to 4 grams, so simply take a teaspoon of yeast and use a knife to divide it into 4 and then you will have one gram.


Can I use yeast instead of baking powder in this recipe?

No, yeast and baking powder are not interchangeable in recipes. Yeast is a living organism that requires time to ferment and leaven dough, while baking powder is a chemical leavening agent that works instantly.


Is there yeast in the eucharist?

Not typically. In most cases, it is unleavened bread. Although some denominations use a leavened bread instead.


Why do I have bubbles in my cake mix?

Sour dough mix is loaded with yeast. Yeast produces carbon dioxide and alcohol as it digests the sugar in the batter. The gluten in the batter allows the carbon dioxide bubbles to form a persistent foam.