> > >


Ingredients that cause a dough or batter to rise and expand by creating gas bubbles in it.

Yeast is a natural leavener; baking powder is a chemical leavener.

Unleavened baked goods don't have the rising happening in them, and therefore are denser and heavier.

Please share this information with your friends. They may love it.

Also called:

Agente lievitante (Italian)


Chemical Leaveners; Hartshorn; Kefir Grains; Leaveners; Starters; Yeast


You may also like:

Looking for home canning information?
Visit our satellite site dedicated to home canning, HealthyCanning.com for recipes and well-researched articles on all aspects of home canning.

Bon mots

"The thought of two thousand people crunching celery at the same time horrified me."

-- George Bernard Shaw (English playwright. 26 July 1856 – 2 November 1950)

Myth of the Day

Margarine Read more >