Baking 101 on January 15 2018 by Bob's Red Mill
What Is a Leavening Agent?
If you are a baker or are trying to do more baking, you have undoubtedly run into the term “leavening” or “leavening agent” in some form already. The most common use of this term is likely during Passover when the Jews were fleeing Egypt had to leave so quickly that they did not leave time for leavening--to this day, Jews still only eat unleavened bread during Passover. So you may be thinking of unleavened bread as flat, crispy bread, and this is pretty much accurate. Leavening is what makes bread “rise” or lighten, causing that delicious flaky or chewy texture that we love so much. There are a few things that leaven dough or batter, and the right one depends on your desired result. We'll talk about all types of leavening agents today, so keep reading to find out everything you need to know about leavening your doughs and batters.
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