Making yeast dough takes time and a certain amount of skill, as it may not turn out well. And yeast is not always at hand, and you often don’t want to run to the store to treat yourself to a pie.
In these cases, you can bake a pie without yeast, you just need to replace it.
Option one: baking soda and vinegar
Soda is an alkali, and vinegar is an acid. When they are mixed, a chemical reaction occurs, resulting in the release of carbon dioxide. It is this that makes the dough fluffy.
By the way, yeast also makes it fluffy by releasing carbon dioxide, but not as a result of a chemical reaction, but as a result of biological processes.
Option two: soda and fermented milk products
This dough option is the best, as the pies always turn out delicious and fluffy. It is best to use kefir, but you can also use fermented baked milk, sour milk and even whey. Here, soda also reacts with the acid produced by lactic acid bacteria. The more sour the kefir, the more active the reaction and the fluffier the dough.
Option three: soda and citric acid
Here the principle is the same as in the options described above. Citric acid can be dissolved in the liquid in which the dough is prepared, or dissolved in water and quenched with it the soda (pour the powder with acidic water).
Option four: soda and applesauce
Sour apple puree is a great alternative to kefir. It can be canned or fresh (the apples need to be boiled and blended). The puree not only provides acid to interact with the soda, but also changes the taste of the dough itself.
Note: this dough, only liquid, produces delicious pancakes with an apple flavor.
It is also a good option for those who do not consume animal products or observe Lent. The dough is made from applesauce, flour, sugar (honey) to taste.
Option five: puff pastry
In the case of puff pastry, you don't need any yeast or soda. If you don't want to mess around, you can buy ready-made puff pastry in the store, put it in a baking dish, put the filling between the sheets, and bake in the oven.
When preparing dough with soda, it is necessary to take into account that it may be less loose and not as soft as dough based on yeast. The pores from soda are smaller, and the baked goods do not have a characteristic yeast aroma. But yeast-free pies take much less time and can be made even by beginners, since the dough based on soda is not at all capricious and always fits.
