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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.

Leaveners

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

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Also called:

Agente lievitante (Italian)

Citation

Oulton, Randal. "Leaveners." CooksInfo.com. Published 20 August 2004; revised 14 December 2010. Web. Accessed 09/28/2016. <http://www.cooksinfo.com/leaveners>.

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