- In cooking, a
leavening agent (/ˈlɛvənɪŋ/) or
raising agent, also
called a
leaven (/ˈlɛvən/) or leavener, is any one of a
number of
substances used in...
-
supplement the
dough as it was baked.
There were
multiple sources of
leavening available for
early bread.
Airborne yeasts could be
harnessed by leaving...
-
Quick bread is any
bread leavened with a
chemical leavening agent rather than a
biological one like
yeast or
sourdough starter. An
advantage of quick...
-
Baking powder is a dry
chemical leavening agent, a
mixture of a
carbonate or
bicarbonate and a weak acid. The base and acid are
prevented from reacting...
- They are used
mainly as
superphosphate fertilizers and are also po****r
leavening agents.
Material of
relatively high purity, as
required for baking, is...
-
relied on the use of
sourdough as a
leavening agent for most of
human history; the use of baker's
yeast as a
leavening agent dates back less than 150 years"...
- used as a
leavening agent and also as
smelling salt. It is also
known as baker's
ammonia and is a
predecessor to the more
modern leavening agents baking...
-
squashed ball. It is
traditionally prepared using only
bread flour, salt, a
leavening agent and water.
Brioche – has a high egg and
butter content,
which gives...
- sugar, eggs, fat (such as butter, oil, or margarine), a liquid, and a
leavening agent, such as
baking soda or
baking powder.
Common additional ingredients...
- (otherwise
known as "baking soda", or in Ireland, "bread soda") is used as a
leavening agent instead of yeast. The
basic ingredients of soda
bread are flour...
