- 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...
- At that time, the
mechanisms underlying the
action of
yeasts and
other leavenings were not understood, and
reliable commercial products were not available...
-
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...
- 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...
-
Territory in
Canada during the Klon**** Gold Rush of 1898.
Conventional leavenings such as
yeast and
baking soda were much less
reliable in the conditions...
- 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...
-
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...
-
direct source of
human food, in the form of
mushrooms and truffles; as a
leavening agent for bread; and in the
fermentation of
various food products, such...
-
United States, so
called because it is
typically served with coffee.
Leavenings can
include yeast,
baking soda, or
baking powder. The
modern dish typically...
