How is baking soda and yeast the same?

"Yeast, baking soda, and baking powder are all leavening agents used in baking. Yeast reacts with sugar, causing it to ferment. The fermentation then results in the production of carbon dioxide. read more

Both yeast and baking soda are used as leavening agents in baking. Leavening is a way of lightening the texture of a baked product by creating little air pockets. Both yeast and baking soda accomplish this by creating small CO2 bubbles which “puff up” the product being baked. read more

- Yeast is organic (as in living) and the leavening process is natural. The process is slow, but gives a more natural flavour = If you have time, use yeast for bread (generally). - Baking soda and baking powder work by chemical reaction, but works much faster than yeast. Does not add good flavour, at best neutral. read more

Baking soda and yeast may have similar purposes in baking, but the way in which they work is very different. They are both used to make dough rise. Both provide the carbon dioxide gas that stays as bubbles in the dough. read more