Question

what to use for bread whether baking soda or yeast

Answer 1

Answer:

Yeast is ideal for bread-making, because the rise happens before baking — giving you more control over the finished product — but it does require time. "For cakes, muffins, pancakes, or any other baked goods that go straight into the oven without rising, baking soda or baking powder are the way to go.

Baking soda differs from yeast and baking powder, because it produces carbon dioxide gas (and loses it) quickly. Baking powder or yeast is generally sought after in place of baking soda when a recipe calls for an extended chemical reaction (aka rising of dough) rather than a quick release.

Explanation:

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