This is my opinion.
What they may be referring to is baking soda, or baking powder, both are chemical leavening agents.
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.
Fresh compressed yeast has half of the rising power of dry. You can cut the amount in the recipe by half or double it depending on what you have and what the recipe calls for. (Note: Most cookbooks for home use refer to dry yeast for recipes unless otherwise stated in the recipe or Preface)
You can find a recipe for a yeast starter somewhere on google if you type in "yeast starter".
Some cookbooks that contain easy pizza dough recipes are Pizza Cookbook: Pizza Recipes, Pizza Crust Recipes, Pizza Dough Recipes and Pizza Sauce Recipes; The Art of Pizza Making: Trade Secrets and Recipes; Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza; and Pizza: More than 60 Recipes for Delicious Homemade Pizza.
The recipe calls for one packet of yeast.
The recipe calls for one packet of yeast.
The recommended usage of Fleischmann's Bread Machine Yeast in a bread recipe is to use 1 teaspoon of yeast for every cup of flour in the recipe.
In baking, the purpose of yeast is 'leavening'. That is 'to make the dough rise' by producing gas to make bubbles in the dough. Baking powder and eggs share a similar purpose in recipes. In brewing, it is to introduce bacteria to the brew to aid in fermentation.
The use of yeast is often associated with the making of bread.
No
YEAST!
The typical yeast packet size used in baking recipes is 7 grams.