3 Yeast Substitutes & Alternatives for Use in Baking

One of the challenges you may encounter if you’re looking to start a bakery is achieving consistency between your products. With all the ingredients that go into a loaf of bread like fats, milk, sugar, and flour, along with other external variables, it can be a feat to get two loaves looking the same. That is where dough conditioners come in! We’ll explore what dough conditioner does and how it can save you time and effort in your day-to-day routine. Shop All Dough Conditioners What Is Dough Conditioner? Dough conditioner is any baking ingredient that improves the production and consistency of a dough. The purpose of a dough conditioner is to simplify and expedite the bread-making process. Depending on the ingredients in a dough conditioner, different reactions occur in the dough. Any additional ingredients aside from flour, yeast, and water can be considered a dough conditioner. However, dough conditioners can be commercially made in the form of concentrates or dry mixes from a proprietary blend of natural chemicals, agents, and ingredients. Dough conditioners will often be found in bread flour, quick doughs, and straight dough systems. Dough Enhancer vs Dough Conditioner Dough enhancers, dough improvers, and dough conditioners are essentially different terms for the same thing. All of these terms are used to refer to ingredients that help expedite the dough process and produce consistent results. Oftentimes you’ll also find dough conditioners listed as "flour treatment agents" or "improving agents" as well. These names refer to the fact that dough conditioner positively impacts the dough’s strength, development, or workability. Dough Enhancer Benefits Many bakers choose to use add dough conditioners to their collection of bread-making supplies for the benefits that they provide. Dough conditioners assist with the following functions: Expedites the rising and proofing process to save time and effort in the bread-making process Makes the dough easier to manage and more tolerant to handling Improves the environment and nutrients in the dough to promote yeast growth Increases the gas production of yeast and gas retention by the gluten Provides more consistent results Compensates for flour quality variations and external variables Strengthens the gluten structure to create a better crumb texture and chewy texture Improves the symmetry of the bread Provides an artisanal look to bread with minimal effort Increases the volume of the bread without extra proofing time Improves the crust development and color Increases the overall bread yields from the dough batch Keeps the bread fresh for longer Delays the staling of the bread What is Dough Conditioner Made Of? Dough conditioner ingredients vary depending on the brand and blend. The components are determined by the results the brand is looking to provide. Many natural dough conditioners are everyday ingredients that you can add to your dough in order to see an improvement. How Does Dough Conditioner Work? Different agents are added to dough conditioner powders in order to produce the desired chemical reactions in the dough. Here are some of the most common food-grade agents found in dough enhancers. Reducing Agents What It Does: Reducing agents break down the protein network in dough and restructure the gluten. This cuts down on the mixing and proofing time required. Common Types: L-cysteine, sodium bisulfite, inactive yeast, fumaric acid Enzymes What It Does: Enzymes break down certain molecules in the dough and feed the yeast to expedite the fermentation process and gas production. Common Types: Amylase, protease, lipoxygenase, xylanases Oxidants What It Does: Oxidants strengthen the dough through disulfide bonding to encourage gas retention. Common Types: Ascorbic acid, potassium bromate, azodicarbon-amide, potassium iodate Emulsifiers What It Does: Emulsifiers consolidate the gluten and add to its tolerance while being handled. Because of their water- and fat-soluble regions, they are able to make a more balanced environment in the dough which leads to a more uniform dough and desirable crumb consistency. Common Types: Diacetyltartaric acid esters of monoglycerides (DATEM), stearoyl lactylates (SSL), Monoglycerides, calcium stearoyl lactylate (CSL) How Much Dough Conditioner to Use Most dough conditioners will recommend calculating 0.5%-4% of your recipe’s flour weight and adding that amount to the flour before the other ingredients. Very little dough conditioner is required to impact a dough recipe. It is important to follow the recommended ratio listed on the packing of the commercial dough conditioner you purchase since each blend will have their differences. Whole wheat and high fiber bread may call for a higher ratio to properly develop their glutens. Because they are present in such minute amounts, dough enhancers do not impact the caloric content of the bread. Common Types of Dough Conditioners There are a variety of common ingredients that are used as a bread improver in the place of prepared dough conditioner powders. Since any additional ingredients aside from flour, water, and yeast are considered dough enhancers, the list of common dough conditioners can be extensive. Here are just a few options that you can use and what they do to improve the quality of your dough. Sugars and Sweeteners: Feeds the yeast in your dough, resulting in a better rise and a lighter loaf overall Honey: Acts as a natural preservative, along with adding flavor Eggs: Acts as a natural leavening agent and improves overall texture Lectin: Produces moisture in the bread to make it lighter and keep it fresher for longer Dry Acid Whey: Encourages the growth of yeast to expedite the rising process, while deterring the growth of mold and bacteria after the bread is baked Non-Diastatic Malt: Helps improve the bread structure for a softer and more tender final product Dough Conditioner Origin Prior to the development of commercial dough conditioners, breadmaking requires long rest and shaping times before the final proof. Dough conditioners appeared on the baking scene in the 1950s in paste and liquid forms. Powered forms were created in the 1980s and are now considered essential to the baking industry to make products like bread, bagels, english muffins, sweet rolls, and more. After you choose the best commercial baking equipment for your establishment, it is important to select the right baking ingredients to help get your business on its feet. Many bakers opt out of using commercial dough conditioners for the sake of the artisan trade; however, the right dough enhancer may be just the edge you're looking for to get your loaves looking like perfection.

Have you ever been curious about why some people go gluten-free? As many as 3 million people in the United States are diagnosed with Celiac disease. Those who have this disease cannot eat and properly digest gluten products without harming their small intestine. As awareness of this disease has increased over time, owners of bakeries have started to accommodate their customers with this intolerance by adopting gluten-free baking operations. Not to mention, gluten-free diets for individuals without Celiac disease are growing in popularity, and you can capitalize on that by producing gluten-free goods. This being said, if you are interested in catering to customers with gluten-free diets, it’s important to have a basic understanding of gluten, Celiac disease, and how gluten impacts those affected by the disease. Shop All Gluten-Free Foods What is Gluten? Gluten is the protein found in wheat, barley, rye, and other similar grains like triticale, a hybrid of wheat and rye. This protein acts as a binding agent, making batters and dough sticky and giving them their structure and shape. Gluten provides elasticity and stability, holding together cookies, cakes, pastries, and other favorite baked goods. What is a Gluten-Free Diet? A gluten-free diet completely exludes the use of gluten, and it may include gluten-free substitutes in order to enjoy traditionally glutinous foods. While a gluten-free diet is necessary for people with Celiac disease, many modern diet systems also recommend going gluten-free. For this reason, any gluten-free goods you produce will appeal to customers interested in these lifestyles and will also accommodate individuals diagnosed with Celiac disease. What is Celiac Disease? Celiac disease causes the body to be hypersensitive to gluten products. It occurs when the body’s natural defense system reacts to gluten by attacking the lining of the small intestine. If an individual with Celiac disease continues to eat gluten products, they can potentially ruin their healthy intestinal lining over time, which will cause the body to lose its ability to absorb the nutrients it needs. This can cause nutrient deficiencies, ultimately leading to other diseases like anemia, osteoporosis, diabetes, and intestinal cancers. As the owner of a bakery, it’s important to be extremely cautious and knowledgeable when baking gluten-free, since any cross-contamination can lead to harmful side effects. Avoiding Cross-Contamination of Your Gluten-Free Baked Goods The growing public awareness of gluten-free diets has made gluten-free bakery products more accessible than ever before. With many different types of gluten-free flours and other ingredients available on the market, bakers can offer delicious alternatives to your favorite glutinous goodies. However, there is always a risk for contamination with gluten. If you offer both regular and gluten-free baked goods on your menu, there is a very high risk that gluten can accidentally be mixed into gluten-free batters. Gluten protein can linger in the air and contaminate your gluten-free products hours after you've baked with it. Even the slightest trace of this protein can cause discomfort and major complications for someone with Celiac disease. Your best option is to operate a 100% gluten-free kitchen that only offers gluten-free choices. If this is not possible for your business, consider the following tips for avoiding cross-contamination: Use separate tools and equipment and complete all of your baking in a partitioned, gluten-free area. Designate food allergy safety products that are only used for preparing gluten-free foods. Wash and store them separately from other utensils, as well. You should also use a different oven for baking these products. Research your ingredient suppliers. If an ingredient isn't certified gluten-free, don’t trust it. It is also important to be well-informed of the processing and packaging used for your gluten-free flour. If the mill also supplies regular wheat flour, there’s a risk of contamination. Look for labels on packages, and read the ingredient lists on everything, including your mix-ins and toppings. If your bakery offers both gluten-free and gluten-full options, be sure to clearly mark which products are safe for your gluten-intolerant customers. Using Gluten-Free Ingredients in Your Bakery There are many gluten-free baking ingredients you can use to replace ingredients containing gluten, but working with them may take some practice. Since gluten-free cakes, cookies, and other treats lack the protein that gives them the fluffy and sticky texture that many people enjoy, it’s important to learn how to make up for the lack of gluten. Here are some guidelines for adopting gluten-free ingredients: By adding in other starches and ingredients like baking soda and baking powder, you can achieve a texture similar to that provided by gluten. Be sure that you are using gluten-free baking powder and baking soda before making this substitution. Mix different gluten-free flours to find the right combination for your recipe. Each type of gluten-free flour has its own characteristics, so if you combine their various qualities into a single blend, you can improve the texture, flavor, and structure of your baked goods. Additionally, you can find gluten-free baking mix with pre-blended ingredients. Add xanthan gum for stretchiness. Using small amounts of xanthan gum in your gluten-free baking will help mimic the stretchy quality of dough for breads and pastries. A general rule of thumb is to add 1/2 teaspoon of xanthan gum per 1 cup of gluten-free flour for cakes, muffins, and quick breads. For cookies and bars, add 1/4 – 1/2 teaspoon of xanthan gum per 1 cup of gluten-free flour. Add more eggs. Eggs have a lot of protein, which allows them to act as a binder, resulting in baked goods that won’t crumble. Beating egg whites can increase the volume of your batters, while adding an extra egg yolk can add tenderness and help enhance texture. Check and see if some of your favorite products are already gluten-free. Some common ingredients like pure cocoa powder and cornstarch typically do not contain gluten. If you can ensure that they have not been contaminated in processing or contain gluten-full additives, then these ingredients can be safe to use without substitution. Different Types of Gluten-Free Flour There are several different types of grains, nuts, beans, and root vegetables that can be processed into gluten-free flour. Below, we’ve offered you a list of flour options that you can use for baking gluten-free products. <figure class="article-image" style="max-width: 200px;"> <figcaption style="font-weight: bold;">Bulk Almond Flour from $24.36</figcaption> </figure> Almond FlourAlmond flour is a flavorful, low carbohydrate substitute for glutinous flour. Made from skinless, blanched, and ground almonds that are milled to a very fine consistency, this flour is light and adds moisture and protein to baked goods. Due to its texture and flavor, almond flour is ideal for breads, macarons, cakes, pastries, and pie crusts. Its naturally nutty flavor is also complementary to a variety of baked goods, and it can be used in place of bread crumbs for many recipes. Rice Flour Rice flour is a great gluten-free substitute for all-purpose flour, and it also serves as an alternative to wheat flour. Made from milled and polished white rice, this low-fat flour is ground to a fine consistency, resulting in a smooth texture. It’s also light and mild, making it great for many delicate desserts, and it is perfect for thickening puddings and custards. You can even find rice flour made from ground brown rice for even more nutritional value. <figure class="article-image" style="max-width: 200px;"> <figcaption style="font-weight: bold;">Bulk Rice Flour from $5.29</figcaption> </figure> Other Gluten-Free Flour Options for Baking Tapioca flour Teff flour Buckwheat flour Quinoa flour Coconut flour If you're ready to open a gluten-free bakery, or you're looking to start offering gluten-free desserts in your establishment, be sure you understand all of the requirements that must be met. Remember, you must have completely separate tools and equipment designated for gluten-free baking. Once you've set up your kitchen and have bought the proper gluten-free baking supplies, you'll be on your way to making delicious baked goods for your gluten-intolerant customers.

Composed of fermented flour and water, a sourdough starter is a leavening agent that uses naturally occurring yeasts and bacteria to make baked goods rise. While it's most commonly used to make the type of bread we know as sourdough, you can use a sourdough starter instead of yeast or baking soda to make delicious pizza dough, cinnamon rolls, and cookies. Whether you’re starting a bakery or operating a restaurant, learning how to make a sourdough starter will set you above your competition. We explain the basics about sourdough starters, how to make them, and how to keep them alive and usable. Skip to the sourdough information that most interests you: How to Make Sourdough Starter Sourdough Starter Recipe How to Use Sourdough Starter How to Store Sourdough Starter How Do I Know If My Sourdough Starter Is Bad? Sourdough Starter FAQ How to Make Sourdough Starter Use the following video to learn how to make your own sourdough starter: <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/U74OBHxaZac?rel=0" frameborder="0" allowfullscreen=""></iframe> Sourdough Starter Recipe Bread leavened with a sourdough starter offers flavor complexity and digestive benefits from the fermentation process. Read on to learn how to make a sourdough starter. How Does Sourdough Starter Work? Sourdough starters begin working when you mix liquid and flour. Mixing liquid into flour activates the friendly bacteria and wild yeast living in both your flour and your surrounding environment. Once activated, these microorganisms produce carbon dioxide bubbles, which make your bread rise. Additionally, they generate flavor-rich lactic and acetic acids in your bread. Because it is an entirely natural process, sourdough starters take longer to leaven bread than store-bought yeasts. The extended fermentation time improves the flavor and texture of the bread. Additionally, bread leavened by a sourdough starter contains high volumes of folate, antioxidants, and comparatively lower phytate levels, which help the body absorb nutrients. What Special Equipment Do I Need? Non-Reactive Container - A non-reactive container is essential for storing your sourdough starter. We recommend using a non-reactive container made of see-through material so you can observe your sourdough starter’s progress. Select a minimum 1-quart capacity container to provide space for your sourdough starter to expand. Baker’s Portion Scale - You need a baker’s portion scale to ensure accurate ratios. Measuring cups leave too great a margin of error. Sourdough Starter Ingredients Whole grain flour contains wild yeast, which is vital for giving your sourdough starter life. There are many types of flour to choose from, so select the whole-grain flour that meets your flavor preference. Water between 68-70 degrees Fahrenheit creates a welcoming environment for good bacteria and wild yeast to live and grow. While some baking aficionados swear by distilled water, tap water will normally suffice. If your tap water has a chemical odor indicating heavy treatment, opt for distilled water. Sourdough Starter Directions Following a sourdough starter recipe is a lengthy, rather than complex, process. Since it is a living organism, cultivating a sourdough starter is much like growing a plant or caring for a pet; you have to feed and water it. Follow our step-by-step sourdough starter recipe instructions and cultivate a healthy and effective sourdough leavening agent. Day 1 To set up your sourdough starter, follow the steps below: Weigh 113 grams (just shy of 1 cup) of whole wheat flour and 113 grams (1/2 cup) of room temperature water. Combine flour and water in 1-quart capacity, see-through, non-reactive container. Stir until no dry flour remains. Loosely cover container. Leave mixture to rest for 24 hours. The room it occupies should be around 70 degrees Fahrenheit. What Should a Sourdough Starter Look Like on Day 1? On the first day, a sourdough starter should look like a wet dough with thoroughly incorporated flour. What Should a Sourdough Starter Smell Like on Day 1? On day one, the new sourdough starter will have a minimal aroma. It should smell like fresh, wholesome grains. Day 2 On the second day, follow these steps to continue developing your sourdough starter: Whether you begin to see bubbling or your starter is still dormant, discard 113 grams (approximately 1/2 cup). Add 113 grams worth of your chosen flour and 113 grams of water. Mix ingredients. Let rest at room temperature for 24 hours. What Should a Sourdough Starter Look Like on Day 2? Your sourdough starter may have slightly expanded or formed small bubbles by the second day, but it is perfectly normal for no activity to have occurred. What Should a Sourdough Starter Smell Like on Day 2? There should be no strong smells coming from your sourdough starter on day two. Day 3  By day three, it's time to increase the sourdough starter’s feeding schedule to twice daily and optimize its feeding method. Before each feeding, stir thoroughly. Once stirred, reserve 113 grams of starter and discard remainder. Mix 113 grams of flour and 113 grams of water into 113 grams of remaining sourdough starter. Cover mixture and leave it to rest for 12 hours at room temperature before repeating. What Should a Sourdough Starter Look Like on Day 3? A sourdough starter should start showing visible signs of activation such as bubbling or expansion on day three. What Should a Sourdough Starter Smell Like on Day 3? A sourdough starter should omit a fresh, fruity aroma on the third day. Days 4, 5, and 6 The steps for activating your sourdough starter on days four, five, and six are to repeat the steps from day three. What Should a Sourdough Starter Look Like on Days 4, 5, and 6? By day five, the sourdough starter should have at least doubled in volume. Look for signs of activation such as multiple bubbles and small pools of surface water containing tiny bubbles. What Should a Sourdough Starter Smell Like on Days 4, 5, and 6? The sourdough starter should release acidic essences that are tangy but not overpowering by days 4, 5, and 6. Day 7 Evaluate your sourdough starter to determine your next steps. If your sourdough starter contains few bubbles and has barely expanded, repeat the steps from days 3-6 until your starter is bubbly and ready for use. Don’t be discouraged if it takes several weeks for your starter to activate completely. Remember, sourdough starters are dependent on the natural bacteria in your environment. If you live in an arid climate, expect your starter to take longer to activate than if you live in a humid or foggy location. Back to Top How to Use Sourdough Starter Here are the steps you need to take before you bake with your ripe sourdough starter: Feed your starter its normal diet of 113 grams of flour and 113 grams of water. Allow your sourdough starter to come to an active, bubbling state by leaving it to rest at room temperature for six to eight hours after you feed it. Bubbles should still be breaking the surface when you incorporate your sourdough starter into your recipe. The bubbles allow your sourdough starter to act as a fermented, natural leavening agent. How Do I Know When My Sourdough Starter Is Ready to Use? In baker's terms, a sourdough starter that is ready for use is considered “ripe”. Your sourdough starter is ripe when it doubles in size six to eight hours after being fed. To easily track your starter's expansion, place a rubber band around its container at the fill line. Then, feed your sourdough starter. Six hours later, check to see if the rubber band is now marking your sourdough starter’s midpoint. If it is, your sourdough starter is ripe and ready for use. How to Store Sourdough Starter With the proper storage and a little maintenance, your sourdough starter will live for decades. You can store your ripe sourdough starter at room temperature or in your fridge. Regardless of where you store your sourdough starter, you’ll need to continue feeding it. While your sourdough starter will usually revive even if it is left unfed in the back of your refrigerator for months, it will take time and care to bring it back to a ripe state. Discover the feeding schedule for each storage method below so you can maintain your sourdough starter. How to Store Sourdough Starter in Fridge To store a sourdough starter in the fridge, place it in a nonreactive jar with a tight sealing lid and follow a weekly feeding schedule. The sourdough starter should rest on the counter for 1 to 2 hours after being fed so it can begin to bubble before it is returned to the fridge. How to Store Sourdough Starter on Counter To store a sourdough starter on the counter, cover the nonreactive container with fabric and a rubber band or with parchment paper and the screw ring of a jar. Sourdough starters stored at room temperature remain highly active and require feeding every 12 hours. Since it is harder to keep unrefrigerated sourdough starters active, we recommend refrigerating your sourdough starter unless you are using it too frequently to maintain refrigeration. How to Feed Sourdough Starter If you want to keep your sourdough starter in a ready-to-use state, follow the appropriate feeding schedule for your storage method. Here are the simple steps for feeding a sourdough starter: First, measure 113 grams of the starter and separate it from the rest. Discard or bake with the remaining sourdough starter. Feed the 113 grams of sourdough starter by thoroughly mixing in 113 grams of water and 113 grams of flour. How Do I Know If My Sourdough Starter Is Bad? Similar to the kombucha fermentation process, cultivating healthy bacteria can sometimes give rise to bad ones. Here is how you can tell if your sourdough starter is bad: Smell: If your sourdough starter smells like acetone, it has likely gone bad. While your sourdough should smell sour it should be a clean sour smell that is strong but not unpleasant. Appearance: If your sourdough starter is visibly moldy or tinted with orange and/or pink, then it has gone bad. Note: If your sourdough starter is left unfed, the liquid layer on top of your starter will turn from clear to dark. This doesn’t mean your starter is bad, it’s just hungry! Give your sourdough starter a meal, and the liquid will return to a clear state. Sourdough Starter FAQ Developing a sourdough starter is a great way to set your restaurant or bakery apart. Because sourdough starters depend on local strains of yeast and bacteria, no two sourdough starters are exactly alike. Your sourdough starter will carry the unique flavor of both your region's flora and fauna and your restaurant’s specific microculture, resulting in bread that is truly your own. We've created a guide explaining the terms used in sourdough baking to help you get started. What Is Leavening? Commonly referred to as a leavening agent, leavening is the ingredient that makes baked goods rise. Leavening agents exist in both chemical and natural forms. Baking soda and baking powder are examples of chemical leavening agents. They are best suited to bakers’ confectionery such as cakes, doughnuts, and cookies. Yeast and sourdough starters are natural leavening agents used in loaves of bread, dinner rolls, and bagels. What Does Sourdough Bread Taste Like? Sourdough bread has a characteristically "sour" taste because sourdough starters are acidic. Bread leavened with a sourdough starter will have a complex flavor and porous texture that is simultaneously airy and chewy. Much like a fine wine, a sourdough starter only improves with age and will deliver more flavorfully robust and texturally light loaves over time. While all sourdough-leavened loaves of bread have similar textures and carry an acidic flavor, there isn't one kind of sourdough-leavened bread. Sourdough is famously associated with San Francisco's unbleached flour sourdough loaves, but you can use your sourdough starter to make a wide variety of bread types such as pumpernickel, wholewheat, or barely. Preferment Definition Preferment is a generic term used to describe the process of individually fermenting a portion of a bread loaf’s ingredients before adding them to the rest of the ingredients. Some varieties of preferments, such as pate fermentee, biga, and poolish, still use a commercial yeast strand to help leaven bread. In contrast, sourdough and levain are preferments that use an entirely natural leavening process. Sourdough Starter vs Yeast Both sourdough starters and yeast are used to leaven baked goods, but they are not the same substance and offer different benefits. The yeast used in baking is called saccharomyces cerevisiae, a Latinized Greek word meaning "sugar-fungus" because it eats sugar and converts it into carbon dioxide. The carbon dioxide baking yeast releases gives baked goods light and doughy textures. A sourdough starter is a natural fermentation mixture of flour and water that captures wild yeast and bacteria from the environment. Unlike baking yeast, which provides a quick rise, a sourdough starter requires a longer fermentation process, resulting in a more complex and tangy taste. Additionally, sourdough starters enhance the nutritional value of bread by breaking down gluten and making it easier to digest. Back to Top While the steps may seem lengthy, cultivating a sourdough starter is a long-term investment that will pay off for years if properly maintained. Use your sourdough starter to make everything from sourdough bagels to tangy donuts. Since each sourdough starter is unique, you'll offer guests a flavor they truly can't get anywhere else.

Yeast Substitutes

What Is Yeast?

What Substitutes for Yeast?

1. Baking Soda and Lemon

How to Substitute Baking Soda and Lemon for Yeast

2. Baking Powder

3. Whipped Eggs

Tips for Substituting Whipped Eggs for Yeast

When to Substitute Yeast

When to Not Substitute Yeast

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