by 
The Curious Bag
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<h4 class="dechead">On One Hand: The Case for Substitution
Baking soda and yeast are both chemical leavening agents that are used in baking, so it makes sense to consider substituting one for the other. Each works differently, but they both produce carbon-dioxide bubbles that cause a baked good to rise and achieve a light, airy texture.
On the Other: The Case Against Substitution
Even though baking soda and yeast achieve the same result, their processes are very different, so one cannot be substituted for the other. Baking soda combines with an acidic ingredient, such as vinegar, buttermilk, sour cream or yogurt, and gives off carbon dioxide as a byproduct. Yeast feeds on natural sugars and starches in ingredients and then produces carbon-dioxide bubbles.
Bottom Line
Because there are usually no acidic ingredients in breads, doughs and other yeast recipes, baking soda is not a good substitute for yeast. Recipes that call for yeast and are made with baking soda instead will not rise properly and will not taste as good.
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