What You Need to Know
In cooking, a leavening agent or raising agent, also called a leaven or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated. Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen.
Steps
- 1.
Sourdough bread (Ancient Egypt): Wild yeast fermentation creates characteristic tang and open crumb
- 2.
Idli (South India): Lentil-rise batter fermentation produces light, spongy texture
- 3.
Pao de Queijo (Brazil): Chemical leavening creates chewy-cheesy interior with crisp crust
The Science
Primary Reaction
Fermentation