Yeast causes faster rising than baking powder or baking
soda.
O True
O False

true

Explanation:

if I'm wrong ok it's not my problem

Hello, I know it reall dosent show the answe but i think its false

Explanation: 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