Using two leavening agents like baking soda and yeast in certain recipes, such as pancakes and pizza dough, serves specific purposes and can result in unique textures and flavors in the final product.
Leavening power: Baking soda (sodium bicarbonate) and yeast are both leavening agents, which means they produce carbon dioxide gas when mixed with certain ingredients. This gas is trapped within the dough or batter, causing it to rise and become light and airy.
Immediate rise and delayed rise: Baking soda is an instant leavening agent. When it comes in contact with acidic ingredients (such as buttermilk or yogurt), it immediately reacts and releases carbon dioxide, leading to rapid leavening. On the other hand, yeast is a slow-acting leavening agent. It requires time to ferment the sugars in the dough, producing carbon dioxide gradually.
Texture and flavor: Combining both leavening agents can help achieve a desirable texture in certain recipes. For instance, in pancakes, using baking soda alongside buttermilk gives an initial rise and lightness to the batter. The yeast, with its slow fermentation process, adds complexity to the flavor and allows the batter to develop a slightly tangy taste over time.
Convenience: The combination of baking soda and yeast can provide a balance between quick and convenient leavening (baking soda) and enhanced flavor development (yeast). This can be particularly useful in recipes where you want some immediate rise but also desire a more developed flavor profile, as in the case of pizza dough.
Control over rise: By using both leavening agents, a baker can have more control over the rise of the dough. The baking soda provides an initial boost, while the yeast extends the leavening process, allowing the dough to rise fully during a longer fermentation period, enhancing the overall texture and flavor.
It's important to note that not all recipes require both leavening agents, and their combination is typically specific to certain traditional or regional variations. Additionally, while using both can create unique characteristics, it also adds complexity to the preparation process compared to recipes that only utilize one leavening agent.