3. What are the two leavening agents?
◦ Baking powder
◦ Baking soda
Which one requires an acid-containing
ingredient elsewhere in the mix?
◦ Baking soda
4. How does it work???
◦ It’s a mix
Double-acting: Releases leavening gases on
contact with moisture and again during
baking.
5. Quick, quick, quick
Avoid over handling and over mixing
6. Classified by thickness of mixture
◦ Pour Batter
◦ Drop Batter
◦ Soft Dough
7. Leavened with yeast
Fermentation/proofing
Why is temperature important?
◦ Too hot – kills yeast
◦ Too cool – slows rising