Substitute For yeast in bread baking

[cat lover]

I am always on the lookout for the next item that is going to be sky high in price so I can try and stay one step ahead of it;and what I'm finding now is that bread is due to go up to near $5.00 a loaf due to wheat prices rising! So looks like to keep the cost down my bread machine may be starting to get back to a daily use.

This is supposed to be a substitute for yeast and wondered if you have any input on this? I haven't tried it yet as I'm just not sure how this would really work; what do you think Chef Mark?

Baking powder
Lemon juice

1. Add all ingredients according to the recipe.

2. Then, add in equal parts baking soda and lemon juice to equal the amount of yeast called for in the recipe.

3. Bake as usual.

Tips:

1. Dough does not need rise time when made with yeast substitute.

2. The baking soda and lemon juice need to be added last for the reaction to work properly.

3. For best results, use fresh baking soda.

[DeBora4BobbyL]

Cat, if you try this, let us know if it works.

[ajrsmom]

Yeah, I'd really like to know if this works, too! ;)

[barbszy]

Yeast is really not that expensive if you have access to a warehouse store (or a friend who would buy it for you). I can get 2 POUNDS of yeast for about $6 at a warehouse store. One goes in the freezer (they are a "brick pack") and the other sits in a ziplock in the fridge. It keeps forever. Those little mini-packs or even jars of yeast are really prohibitive in price.

[cat lover]

I do buy my yeast in those packs at Sam's Club. But I'm always on the lookout for either a substitute or just another way to do something! LOL I'm really known for doing things like nobody else or either a way no one has heard of! LOL I was just read that in a newsletter somewhere and just wonder if it truly works? Would be something neat to try and expecially good when I run out of yeast and not going to the city to get tot Sam's. I NEVER buy yeast in those small packs; it is really expensive!! I guess those are good for infrequent bakers. I'm waiting for a reply from Chef Mark before I try it; thought he might have dealt with it before; maybe! So will let you all know.