Raising (or leavening) agents
When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven.
In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to the dough or batter makes it swell up by creating thousands of tiny bubbles of carbon dioxide within it.
As there are 2 kinds of yeast, 2 kinds of leaven and baking powder as well, this can be confusing, so here is a summary of the different types and how they act.
In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to the dough or batter makes it swell up by creating thousands of tiny bubbles of carbon dioxide within it.
As there are 2 kinds of yeast, 2 kinds of leaven and baking powder as well, this can be confusing, so here is a summary of the different types and how they act.
53 K 4.8/5 (18 reviews)
Keywords for this post:YeastSourdoughBreadBakeryPastryBaking powderLast modified on: June 16th 2021
Raising (or leavening) agents
Baker's Yeast
This is the yeast used by bakers to make bread, brioches, etc. It is basically the same kind that brewers use to make beer, so it is sometimes also known as brewer's yeast.Yeast is a living organism, a microscopic fungus, called saccaromycès cerevisae, which reacts with the sugars in flour to form carbon dioxide. It is this fermentation process that makes the dough rise. Yeast is available in 2 forms:
Fresh yeast
Dried yeast
Baking powder
Baking powder is used mostly for cakes, scones, etc.
Leaven
Leaven is a natural raising agent, like yeast. It is made from a mixture of water and flour that begins to ferment when exposed to the naturel yeasts present in the air.
It is a living substance and reacts with the sugars in flour to form carbon dioxide by fermentation, which makes the dough rise. Two different forms can be made:
Liquid leaven
Stiff leaven
Whether the leaven is liquid or stiff it makes little difference in its use, but a lot in the taste of the bread obtained.
It is worth noting in passing that when making leavened bread, it is usual to combine a large amount of leaven with a little yeast. This improves the bread's appearance especially the crust.
Summary
We can say that yeast and leaven work by fermentation, whereas baking powder uses a chemical reaction.
Lasts posts
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...May 19th 20251,255 15
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".April 25th 20251,6165
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...April 10th 20251,8915
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.January 27th 20253,376
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20243,8355
Other pages you may also like
From website to blog
Hello everyone, Today I'm inaugurating the cooking-ez.com "blog". The idea is to have a space for discussion open to everone, but not necessarily linked to a particular recipe or page. I hope the posts will be sufficiently interesting that you'll enjoy reading and discussing them. The...January 1st 201117 K3.9
Foie gras without force-feeding: it can be done
I adore foie gras... I willingly admit it, I adore foie gras: the texture, the taste, the festive aspect – I enjoy all of it. I really love eating it, preparing it and, most of all, sharing what I have made with my family over Christmas and New Year. ...but then I begin to have doubts Of...December 15th 201447 K4.4
How to sprinkle well?
When in a recipe you need to sprinkle something, that is to say to spread a fine layer of powder (flour, sugar, etc.) on something, powdered sugar on a pie for example, you will probably use a fine strainer or a sieve, this is the best way to proceed. But is that all?May 23th 20236,9054.7
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...June 14th 201360 K4.5
How to zest a fruit?
You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” of...November 5th 201343 K3.8
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.