YEAST 敏感－代替品

小bie對yeast敏感，又對牛奶敏感，在美國實在太多食物不能吃了，自從妳戒牛奶、bread以後人消瘦多了。好！無飯媽媽決定要的起心肝學煮食！先向妳最愛的bread入手！

總結notes：
e．g．1 teaspoon yeast ＝ 1／2 teaspoon barking soda ＋1／2 teaspoon vitamin c power來代替
不用等它發，一混好即可以開始焗
一定要用新鮮的baking powder，如果想測試，放入熱水中，如果有泡泡代表仍可以用。


Many baking projects require yeast, so before you begin a project you should have yeast on hand. If you have forgotten the yeast, couldn't find any or can't handle the rising price of yeast then there is anotheroption. With these few, simple steps you can make a yeast substitute for your next recipe.

1. Assemble the ingredients. Whatever recipe you are baking that requires yeast can benefit from a substitute in a pinch but remember that for superior rising ability, yeast is preferred. For baking without yeast you only need some lemon juice and baking soda.
2. Don't try to mix the yeast substitute alone. You could mix baking soda and lemon juice together before you begin your recipe but it won't have the effect your want. Instead gather and prepare your dry ingredients and wet ingredients as you normally would per the recipe you are using.








Add baking soda to the dry ingredients. For the equivalent of one tablespoon of yeast you will use one tablespoon of baking soda. After all the dry ingredients have been combined, add this final tablespoon of baking soda. Make sure that you are using fresh baking soda, not the soda stored at the back of your refrigerator.
Add lemon juice to the wet ingredients. After mixing all the wet ingredients together per the recipe, you will add a teaspoon of lemon juice. The juice should be added as the last item in the wet ingredients.
Complete the recipe. Follow the recipe to prepare and then bake as normal. There should be no need for rising time. Just bake as normal.
Using a yeast substitute is a great option for the frugal baker and anyone with a yeast allergy. You might notice the bread or other baked goods are not as light and fluffy as you expect but they will still be light and have the same great taste.
1 tablespoon baking soda
1/2 teaspoon unbuffered vitamin C powder (ascorbic acid)
or
1 tablespoon baking soda
1 teaspoon freshly squeezed lemon juice (kept separate until needed)
Directions:

Use one of the above combinations in place of one tablespoon yeast.

Read more at: http://www.food.com/recipe/yeast-substitute-51462?oc=linkback

Apr 4, 2011 | By James Gapinski
Photo Credit Jupiterimages/Comstock/Getty Images
If you don't regularly bake breads and pastries, you might not have yeast laying around in your kitchen cabinets. An occasional bread recipe doesn't have to warrant a special shopping trip to stock up on yeast. When used properly, baking powder is a viable substitute. Yeast is primarily a leavening agent, vital in making doughs rise. Only a small quantity of leavening agent is needed in dough, and the substance you use barely affects the bread's flavor, giving you natural-tasting bread without yeast.
Step 1
Measure enough baking powder to fill half of the yeast requirement called for in your recipe.
There is Nothing Quite Like... The Smell of Fresh Baked Bread.
Step 2
Measure powdered vitamin C or a crushed vitamin C nutritional supplement to fill the other half of your yeast need.
Step 3
Mix the equal parts of baking powder and vitamin C in a small bowl.
Step 4
Substitute the baking powder mixture for yeast in your recipe. Unlike yeast, chemical leavening agents don't need to sit and rise before baking. You can bake your dough right after adding all the ingredients and it will rise in the oven.


• If your baking powder has been in storage for a several months, stir 1/2 tsp. of baking powder into a mug of hot water. If the water fizzes, the baking powder is still good, and you can use it as a yeast substitute.
THINGS YOU'LL NEED
• Baking powder
• Vitamin C powder
• Bowl
• Teaspoon
• Mug
REFERENCES
• "The Art and Soul of Baking"; Maren Caruso, et al.; 2008
• "Extraordinary Uses for Ordinary Things"; Reader's Digest; 2004
Article reviewed by Lauren Fritsky Last updated on: Apr 4, 2011


http://www.livestrong.com/article/414275-how-to-substitute-baking-powder-for-yeast/#ixzz2AOkAEWdN


Substitute Yeast for Baking


http://www.fitday.com/fitness-articles/nutrition/healthy-eating/substitute-yeast-for-baking.html#b


Many baking recipes call for yeast. Yeast is a micro-organism of the fungi kingdom that is used by bakers as a leavening agent in breads. Yeast operates by fermenting the flour in your dough, releasing carbon dioxide into the bread and causing it to rise. Yeast in bread is the reason it is fluffy and light. However, if a recipe calls for yeast as an ingredient and you don't happen to have any on hand, you may want to find a substitute for it. Here are some suggestions for substitutions for yeasts.
Yeast for Yeast
There is really no perfect substitution for yeast. Yeast has certain properties that can only be found in yeast, and using substitutions may not give you the end result that you want. However, if your recipe calls for a certain variation of yeast that you don't have, here is how you can make substitutions.
If your recipe calls for compressed yeast, you can substitute 1 cake's worth of compressed yeast with 1 package of regular yeast or 2 tsp of active, dry yeast.
If your recipe calls for 1 package of regular yeast or quick, active dry yeast, you can substitute it for 2 ¼ tsp of regular or quick active dry yeast or 1 package of compressed yeast.
Baking Soda or Baking Powder
Baking soda is also used as a leavening agent in some bread products. However, it operates differently than yeast and may not always be suitable as a substitute. However, here is how baking soda differs from yeast and how to substitute it.
Baking soda doesn’t make bread rise in the same fashion as yeast. Baking soda needs to react to an acid to cause carbon dioxide bubbles to make the bread rise. It is often called for in recipes that have a naturally acidic batter for the baking soda to react in. If your recipe calls for yeast and not baking soda, then it generally does not have the required acid for the baking soda to react in.
However, this doesn’t mean you can’t use baking soda as a substitute. If you want to use baking soda as a substitute for yeast, you’ll need to add an acid to the mix. Generally this is done by adding equal parts baking soda and lemon juice to equal the amount of yeast called for in the recipe. You can also use buttermilk in place of lemon juice or a mixture of milk and vinegar.
Alternatively you can use baking powder, which is a combination of baking soda and an acid. If you use baking powder as a yeast substitute, make sure to use double-acting baking powder. This type of baking powder contains two acids allowing the baking soda to react twice, once when it becomes wet and again when heated.