leavening

Baking powder is a common leavening agent in baking.

Yeast is a natural leavening agent used in bread making.

The leavening process helps dough rise and become fluffy.

Sourdough starter is a popular leavening agent for sourdough bread.

Baking soda is another leavening agent that reacts with acid to produce carbon dioxide.

Too much leavening can cause baked goods to collapse.

The recipe calls for a pinch of leavening to make the pancakes light and fluffy.

Chemical leavening agents like baking powder are commonly used in quick bread recipes.

Proper leavening is crucial for achieving the right texture in baked goods.

Baking without leavening agents will result in dense and heavy products.