No, you cannot replace yeast and baking powder with each other in equal amounts without affecting the flavor and texture of your baked goods. Yeast and baking powder have different functions in baking, and they react differently with other ingredients.
Yeast: Yeast is a living organism that ferments and produces carbon dioxide gas when it feeds on sugars in the dough. This gas causes the dough to rise and results in a light and airy texture in baked goods like bread and rolls. Yeast also contributes to the flavor development during the fermentation process, giving the baked goods a distinct taste.
Baking Powder: Baking powder is a chemical leavening agent that contains both an acid and a base. When it's mixed with liquid and exposed to heat, it produces carbon dioxide gas, which causes the dough or batter to rise. Baking powder is typically used in recipes that don't require the fermentation process found in yeast-based recipes. It works well in quick breads, muffins, cakes, and cookies.
Why You Can't Replace Yeast with Baking Powder or Vice Versa:
Leavening Process: Yeast and baking powder have different leavening processes. Yeast requires fermentation to produce carbon dioxide slowly, while baking powder produces carbon dioxide quickly when exposed to heat.
Flavor and Texture: Yeast contributes to the distinct flavor and texture of yeast-based baked goods, such as the airy crumb of bread. Baking powder doesn't provide the same complexity of flavor or texture.
Rising Time: Baked goods made with yeast typically require longer rising times compared to those made with baking powder. Substituting one for the other would lead to a significant difference in the rising process, affecting the final result.
Recipe Adjustments: If you were to try to replace yeast with baking powder or vice versa, you would need to adjust other ingredients in the recipe to accommodate the different leavening process and rising times. It's not a straightforward substitution.
In conclusion, yeast and baking powder are not interchangeable in equal amounts without altering the flavor and texture of your baked goods. If you need to make substitutions, it's best to find a specific recipe designed for the leavening agent you want to use or search for alternative recipes that suit your preferences and dietary restrictions.