I was trying to understand the differences of methods of baking using various ingredients and I found ChatGPT offered this excellent summary of when you use it chemical to make the desired baked good. This is pretty fundamental but I am new to cooking and I thought it worthwhile to share.

The choice between baking powder, baking soda, and yeast depends on the specific type of baked goods you’re making and the desired characteristics of the final product. Here’s a breakdown of when to use each leavening agent:

Baking Soda:

Use baking soda when a recipe includes an acidic ingredient, as baking soda requires an acid to activate and produce carbon dioxide gas for leavening. It’s best for recipes that already contain elements like buttermilk, yogurt, vinegar, citrus juice, or brown sugar.

Examples of recipes that often use baking soda:

• Buttermilk pancakes
• Banana bread (if there’s acidic content like mashed bananas)
• Chocolate cake with sour cream or yogurt
• Molasses cookies

Baking Powder:

Baking powder is a versatile leavening agent that contains both an acid and a base. It’s used when a recipe doesn’t have sufficient acidity to activate baking soda. Baking powder is especially helpful for achieving a controlled and consistent rise in baked goods.

Examples of recipes that commonly use baking powder:

• Most cake recipes
• Muffins
• Biscuits
• Quick breads (like zucchini or pumpkin bread)
• Pancakes and waffles (especially double-acting baking powder for a two-stage rise)

Yeast:

Yeast is a living organism that ferments sugars to produce carbon dioxide gas and alcohol, causing dough to rise. It’s commonly used in recipes for bread and other yeast-leavened doughs. Yeast provides a slow and gradual rise, resulting in a distinct flavor and texture.

Use yeast when:

• You’re making bread or other yeast-leavened doughs, such as pizza dough, bagels, and cinnamon rolls.
• You want the characteristic aroma and flavor associated with yeast fermentation.
• You have time to allow the dough to rise over a period of several hours or even overnight.

Keep in mind that yeast requires more time and careful handling compared to baking powder and baking soda. It’s also affected by temperature and humidity, so it’s important to follow specific instructions for activating and proofing yeast in recipes.

In some recipes, you might even find combinations of these leavening agents. For example, some recipes for fluffy bread or rolls might use both yeast for flavor and a small amount of baking powder or baking soda for additional lift.

Ultimately, the choice of leavening agent depends on the type of baked goods you’re making, the desired rise and texture, and the flavor profile you’re aiming for.