Leavening agents are ingredients that are used in baking to make dough or batter rise. This
is done by making carbon dioxide gas, which causes the dough or batter
to expand. This makes the dough or batters lighter and fluffier.
There are many different kinds of leavening agents, such as:
Baking
powder is a mix of baking soda, an acid, and a substance that soaks up
moisture, like cornflour. When the acid and baking soda are mixed with a
liquid, they react and make carbon dioxide gas.
Baking Soda:
Baking soda is a base that makes carbon dioxide gas when mixed with an
acid. It is often used in recipes with acidic ingredients like
buttermilk, yoghurt, or vinegar.
Yeast: Yeast is a single-celled
organism that feeds on sugar and makes carbon dioxide gas a waste
product. In bread recipes, it is often used to make the bread rise.
Sour
Dough Starter: A sourdough starter is a mixture of flour and water that
has been left to ferment over time, creating a natural yeast culture.
It is what gives sourdough bread its rise.
Cakes, muffins, biscuits, bread, and pizza dough are all baked goods that need leavening agents.
