Depending on your baking need, use the leavening agent that will yield the right results.

• Fine semi-granular, or crystal powder
• Used in making cakes, cookies and other related baked foods
• Needs an acid to be activated
• Can be dissolved in either the liquid or dry ingredients
• Product must be thoroughly cooked, otherwise, ammonium smell will remain in finished product
• Purchased at -

• Dense and humid, sold in block form; works like dry yeast
• Used in making bread related products
• Like dry yeast, it is activated by water or other liquids and dissolved in a small amount of tepid water to allow it to become frothy, before using
• And like dry yeast, if water yeast mixture doesn't become frothy and remains like muddy water, then yeast is no good - do not use
• And like dry yeast, it too will taste and smell yeasty and texture will be very coarse and crumbly
  

• Fine white powder, sold in prepackaged or bulk form
• Used in making bread products, cakes, cookies and other related baked foods
• Needs heat to be activated
• Usually mixed in with the dry ingredients
• If too much is used, it will make foods taste bitter and peppery in taste
  

• Fine granular powder, sold in prepackaged or bulk form
• Used in making bread products, cakes, cookies and other related baked foods
• Needs an acid to be activated
• Usually mixed in with the dry ingredients
• If too much is used, it will make foods taste bitter
  

• Small granules, sold in sealed packages
• Used in making bread related products
• Activated by water or other liquids; dissolve yeast in small amount of tepid water and allow to become frothy, before using
• And like dry yeast, if water yeast mixture doesn't become frothy and remains like muddy water, then yeast is no good - do not use
• If too much is used, finished product will taste and smell yeasty; texture will be very coarse and crumbly