Leaveners
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Ingredients that cause a dough or batter to rise and expand by creating gas bubbles in it.
Yeast is a natural leavener; baking powder is a chemical leavener.
Unleavened baked goods don't have the rising happening in them, and therefore are denser and heavier.
Also called:
Agente lievitante (Italian)
Leaveners: Related Pages
Next Pages
- Active Dry Yeast
- Baking Powder
- Baking Soda
- Biga
- Bread Machine Yeast
- Brewer's Yeast
- Chemical Leaveners
- Compressed Yeast
- Cooking Ammonia
- Cream Yeast
- Crème de Levain
- Fast Action Bread Yeast
- Fresh Yeast
- Hartshorn
- Homemade Starter
- Inactive Yeast
- Instant Yeast
- Kefir Grains
- Koji Yeast
- Leaveners
- Poolish
- Pre-Ferments
- Saleratus
- Starters
- Starters (French Bread)
- Torula Yeast
- Vanilla Baking Powder
- Yeast
