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Leaveners



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.

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Also called:

Agente lievitante (Italian)

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"What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen."

-- Alice B. Toklas (American writer. 30 April 1877 – 7 March 1967)

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