Raising (or leavening) agents

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:

Baking powder

This white powder is a mixture of bicarbonate of soda and cream of tartar. It reacts on contact with the water in the dough or batter to form the carbon dioxide which makes it rise. There is no fermentation.

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:



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.

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