It is going to give the finished product a heavier texture and will give it a slightly different flavor.
The gluten in the flour reacts with the yeast, allowing it to rise. All-purpose flour has a relatively low-gluten content, and is used for cookies and pizza doughs that are not required to rise. Bread flour has a high-gluten content which allows bread to rise quite a bit more.
If you are allergic to wheat, yeast, milk, and eggs, you can have vegan bread that is not leavened with yeast and is made with a wheat substitute like rice flour, potato flour, or sorghum flour. Many quickbreads, such as banana bread, are not leavened with yeast and have been adapted to be vegan and gluten-free.
Yeast doughs are used to make countless types of bread. "Dishes" made with yeast dough would be pizza and calzone.
I think no, potato does not contains yeast.
Laminated doughs, such as those used for Croissants and Danish pastries contain yeast to aid leavening. Puff pastry does not contain yeast.
as long as you DON'T use yeast
Yeast is used to leaven bread and other yeast doughs. Powdered or "dry yeast" can be stored without refrigeration and is more convenient than cakes of moist yeast.
yes pastry flour can be baked with cake flour its all flour isn't .
No. Plain flour does not contain yeast. Some flour mixes do.
Since rich doughs contain ingridients with fat in them, such as butter eggs and sugar, that slows down the fermentation process. By adding yeast, it helps to speed up the process and also help the products to rise as they bake.
No, potatoes definitely do not contain yeast. Yeast is a rising agent added to flour to help it rise - and that makes bread. But no, yeast is not made from potatoes and is a micro-organism, in fact a fungi, that's cultivated and is purchased in small packets which we then add to flour to make bread.
Not for making yeast bread. The baking powder and soda and salt in the self-raising flour will affect the yeast and probably kill it, resulting in a bad-tasting, dense mess. Self-raising flour can be used in quick-breads, that is the proper leavening for them.