Search

A traditional method of leavening bread using a small piece of dough from the previous batch of bread to create a starter dough for the next batch.

The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.

Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.

An agent added to baked goods to cause the dough or batter to rise, lightening the texture and adding volume.

A mixture of flour, a leavening agent, and a small amount of liquid ingredients that forms a mass, which is thick, but pliable.

Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives.

A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough.

Chemical compounds such as baking powder and baking soda that react with other ingredients to produce carbon dioxide gas.

A white powder made for use as a leavening agent which is added as an ingredient when preparing many different types of baked goods that will have thin shells or crusts such as puff pasteries, flat breads, crackers, and some cookies.