The Volokh Conspiracy

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Volokh Conspiracy

Best Substitute for Yeast in Bread Machines?

The one persistent shortage I'm seeing in my part of L.A. is of baking yeast, and the online stores seem out, too.

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I've seen various online recommendations for how to substitute other leavening agents for yeast in various bread recipes, but I'd love to hear any experience you folks have, especially when using bread machines—and other readers might find it useful, too.

I realize the result won't be identical to that with yeast, but I just wanted to get a sense of what's worth trying.

Eugene Volokh is the Gary T. Schwartz Distinguished Professor of Law at UCLA and a Visiting Fellow (Senior Fellow starting May 2024) at the Hoover Institution (Stanford). Naturally, his posts here (like the opinions of the other bloggers) are his own, and not endorsed by any educational institution.