Raising (or leavening) agents


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.
52 K 4.8/5 (18 reviews)
Grade this page:
Keywords for this post:YeastSourdoughBreadBakeryPastryBaking powder
Last modified on: June 16th 2021
For this post: Comment Follow Send to a friend
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

baker's yeast

This is the classic baker's yeast which is normally sold as a small, beige-coloured block. It should be kept in the fridge and not for too long.

Dried yeast

dried yeast

This is exactly the same yeast, but completely dehydrated. It comes as a beige powder and keeps very well.


Baking powder


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:

Liquid leaven

liquid leaven

This is a leaven made with equal parts of water and flour. As the name suggests, it is liquid, rather like pancake batter.

Stiff leaven

stiff leaven

This is a leaven made with one part water to two parts flour. It has a consistency similar to bread dough.


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
The aromatic power of sugar
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 20241,1475
The little trap of thick cream
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13th 20242,3095
Sauce and salad: When and how to mix them?
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...
November 29th 20242,3005
No need to boil gelatin
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...
November 21th 20242,1465
Your oven in "proofer" mode
Your oven in "proofer" mode
In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...
September 27th 20245,0615
Other pages you may also like
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
February 7th 2017125 K 14.1
The 3 kinds of meringue
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 201359 K4.5
Candied fruits: don't get ripped off
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
June 21th 201759 K 24.2
Egg yolks and caster sugar
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.
February 15th 201876 K 24.3
The baker always gild twice
The baker always gild twice
I've already told you about gilding, the beaten whole egg that is spread with a brush on anything that needs to brown in the oven: puff pastry, pastries, etc. and that professionals use a lot, I'm going to come back to this to clarify a bit how to do it, and give you a professional tip.
June 9th 201930 K4.2
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page