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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.
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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.
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