Leavening Agents

Leavening agents are substances that cause dough and batters to lighten, rise, or foam. The most typical and widely used leavening agent is simple yeast.

Yeast is a microorganism that releases carbon dioxide when mixed with a fermentable carbohydrate source, like those found in dough or batter. This reaction causes the dough to rise and gives it a lighter, more fluffy texture.

The most common example of yeast usage is found in the making of breads. The bread dough is mixed with the yeast leavening agent, then left to "proof" or rise.

Including yeast, there are actually three classifications for leavening agents:

1. Biological – Yeast and some forms of edible bacteria.
   
   
2. Chemical – Baking powders and phosphates. They result in the same carbon dioxide release, but in a much more rapid manner.
   
   
3. Mechanical – Simply whisking sugar crystals and butter together is an alternative leavening agent that creates a similar fluffiness. This is typically used in cookies.

Common Forms of Leavening Agents

• dry yeast
• baking soda (sodium bicarbonate)
• sourdough starter
• baking powder (baking soda, calcium phosphate, and sodium aluminum sulfate)
• baker's ammonia (ammonium carbonate)
• potash (potassium bicarbonate) or pearl ash

An Interesting Fact About Leavening Agents

Yeast was probably first used in ancient Egypt.

Archeologists suspect that some bread dough was accidentally left out, which fermented, before it was baked.

The result was likely a slightly softer type of bread.

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