*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)
Prep Time: 1 min, Total Time: 1 min, Yield: 1 tablespoon
Use one of the above combinations in place of one tablespoon yeast.
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.
[Source:How to do things]