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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)


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


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