Also, when do I use backpulver and when do I use yeast (hefe?) I tried now baking with both and it seems none of the time, the cake rise! But if I buy the instant cake mix, it works fine..
Also, what is the different between a active and dry yeast? I heard the dry yeast you can use it like a baking soda, which is almost instant???
A friend told me that some cakes/bread uses baking soda and some uses yeast.. How do I know when to use what?
Hefe is yeast.
Baking soda is "natron".
I've never used yeast when making cakes though - most of the recipes I have call for both baking powder and baking soda. SOME cake recipes call for "cake flour" or self-rising flour, I believe with those, you may need baking soda, but certainly not baking powder, as it's already mixed with the flour.
Unfortunately, I don't bake with yeasts myself, so can not help you with other questions regarding that.
I HAVE seen my m-i-l make pizza dough using a (dry) packet of hefe among the ingredients, and leaving it to proof for an hour or so. Alas, I have no idea whether that helps with your question or not though. (Am thinking to start trying my hand with some breads though, I really like the z'nuni brot from Jamadu which has some seeds and dried fruit in it but hate paying the price.)
I guess I'd put yeast use on a idea of making "chewy" type things, bread, rolls, pizza dough, some types of doughnut... rather than for cakes, brownies or cookies. (Maybe that helps?)
Baking Soda is a component of Baking Powder but some recipes call for both BP and BS. I am not even a baker, but that's what I know. The Pros should step in!
Sorry about the redundancy . I guess we were writing at the same time!
But baking soda is actually just bicarbonate of soda, whereas baking powder contains other ingredients as a sort of one stop shop raising agent (having said that, most recipes will contain egg too). It is possible that by using backpulver in the place of bicarb that other ingredients are working against it. I was also always taught to put the powdered raising agent in at the last possible moment before baking.
Yeast and backpulver are two different products, putting it very simply most breads need yeast and most cakes will need backpulver - best to check in the recipe.
Good luck.
Baking Soda (Natron) is usually added when cakes/biscuits have nuts and/or fruit in them - it helps the Baking Powder.
Baking Powder rises slowly, and is controlled by other ingredients in it.
Baking Soda rises very quickly, but gets used up very quickly.
So your fruity/nutty cakes get some help in raising before a crust begins to set, so that the cake continues to rise - helped by the Baking Powder.
Baking Soda reacts instantly with any acid in cake mixture (lemon/vinegar/fruits)
Yeast (Hefe) is used to activate the Gluten in wheat flour - so is used for bread baking - (and Pizza bases). It "feeds" on the gluten".
It causes air bubbles to form which raises the dough.
For a fine texture, you let it raise once, knock it down, and let it raise again, before baking (so you don`t have big holes in your bread).
Most commercial breads are made with Sourdough, not yeast.
Sourdough is a fungus type mixture that you "feed" and "keep alive", if you are making huge quantities of bread - using small quantities of it every few days - it keeps growing. It doesn`t taste as "home-made bread" as yeast does.
Heavy flours like wholewheats (Vollkorn) & Rye (Roggen) need to have some plain wheat flour added to activate the yeast. They don`t contain enough gluten.
Yeast also feeds on sugar, so if you make a sweet bread dough, it will be lighter than a bread without sugar.
I think that is it?
Good luck with your baking ... Bon appètit!
We always used to use it in the UK for baking cakes (not bread).
looking for self-raising flour for beskuit! !!!!!!!!!!!!!!!!!!!!!!!!!
About active and dry yeast: I'm not sure what you mean. Dry yeast (Trockenhefe) is just as active as fresh yeast (Blockhefe), the difference is that dry yeast contains less water and is made to last longer on the shelf (1 year vs 1-2 weeks).
Look in the aisle with the flour and sugars - you'll find it in a small packet of 5 or so 15g sachets, not in the big ol' Arm & Hammer box.
Baking powder will be in the same aisle, along with all sorts of other baking staples. Dr. Oetker is the premium brand, but Migros, Coop, Volg and Spar all have their own brands slightly less expensive, but IMO just as good. Available at Aldi too.
I was dumb when I grew up - I didn`t even know how to fry a steak!
Now I know how to make lots of eating stuff - had to ask ask ask, and read lots of recipes and books, and pick old house-wives brains.
You all got it SO easy these days!
Google is a girls best friend.
I've not really been happy when substituting - but then I'm not the best baker, and certainly not a chemist.
I buy it for teeth brushing, and a facial wash - excellent stuff!
Also for deoderising anything smelly.
Washing out the fridge and freezer.
Just DO NOT confuse it with "Washing Soda"!
Washing Soda is for softening water and assisting washing powder in removing stains from clothing in washing machine.
Because I am picking their brains..