Termbeginnerreviewed
Raising agent
Also searched as: leavening, leavener
In short: Anything that lightens a dough with gas: yeast and sourdough by , baking powder and soda chemically, steam and beaten-in air physically.
Something not right, or a question about it? Write to me →
Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Brot und Backtriebmittel