The Power to Rise

Yeast and self-rising flour both have the power to leaven or cause baked goods to rise. Yeast is a type of fungus that produces carbon dioxide bubbles, sugar and alcohol when combined with warmth, moisture and sugar. Yeast is used in breads, such as dinner rolls, pizza dough and sweet rolls. It creates breads with a rich flavor and a chewy texture. Self-rising flour contains salt and baking powder, which is made from baking soda, cornstarch and some type of acid, such as cream of tartar or aluminum sulfate. When combined with moisture and heat, baking soda, like yeast, produces carbon dioxide bubbles. Self-rising flour is most often used in quick breads, such as biscuits or cornbread. Yeast is generally not used with self-rising flour, but in some circumstances you can combine the two.

Experiments in Baking

Yeast used in combination with self-rising flour results in ultralight, fluffy breads that are somewhere between a yeast bread and a biscuit. In some cases, the dual leaveners may cause the bread to rise too much and collapse. Self-rising flour is milled from soft white wheat, so it's lower in protein than regular wheat flour. Yeast doughs made from it won't develop a strong gluten network and thus won't take on the slightly chewy texture that yeast breads are known for. The combination of self-rising flour and yeast works best when you want a yeast bread with a fine, tender crumb, such as sweet rolls or dinner rolls. In general, though, it's risky to combine the two unless a recipe specifically calls for this combination. Stick with yeast for rustic breads or pizza dough, and save the self-rising flour for your biscuits and pancakes.

Salt of the Earth

Another thing to remember when using self-rising flour is that it already contains salt. Omit or reduce any other salt in the recipe and use unsalted butter; otherwise, the dough may taste too salty. This also means you can make your own self-rising flour by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to each cup of regular flour.

An Angel of a Bread

To try baking with both yeast and self-rising flour, consider angel biscuits. Classic angel biscuits are one of the few types of bread that call for both ingredients. These biscuits, also known as bride biscuits, purportedly because even new brides can make them, must rest overnight in the refrigerator and rise before baking. The dual leaveners in these biscuits have given them a reputation for being deliciously dependable.

Sitting on a Shelf

Both yeast and self-rising flour have a shelf life of only about six months when properly stored. Store yeast in a covered container in the freezer. Store self-rising flour in a covered container in a dry, cool pantry. Replace both frequently, because old products won't rise properly and you'll end up with dense, hard baked goods.