İ mean what is the diffrence if they both make the batter fluffy
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Yeast-driven fermentation is a completely different animal to chemical leaveners like baking soda. Yeast eats starch and sugar, and the remnants of this eating are alcohol and carbon dioxide, among other things. The carbon dioxide is desirable, as that’s what give you the lift you need in baked goods. But the alcohol and other things might not be desirable in what you’re baking. And as fermentation is a biological process, there is a nugget of unpredictability involved.
Baking soda, on the other hand, is cheap, easy, predictable, and flavorless. You don’t have to let it sit and rise like you do with yeast, you never have to worry about it being dead like you might if your yeast is old, and it’s not going to make your cake taste like cheese.
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