Leavened: Difference between revisions
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'''Leavening''' is the action used to introduce bubbles into dough which when cooked, leaves a matrix of holes, often supported by proteins such as [[gluten]] that make the product airy and light. | '''Leavening''' is the action used to introduce bubbles into dough which when cooked, leaves a matrix of holes, often supported by proteins such as [[gluten]] that make the product airy and light. | ||
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'''Unleavened''', particularly when applied to bread, is when no leavening or rising agent is used. This normally means no yeast is used, due to religious taboo. | '''Unleavened''', particularly when applied to bread, is when no leavening or rising agent is used. This normally means no yeast is used, due to religious taboo. | ||
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Latest revision as of 13:49, 11 March 2014
Leavening is the action used to introduce bubbles into dough which when cooked, leaves a matrix of holes, often supported by proteins such as gluten that make the product airy and light.
There are many ways used to leaven doughs:
- Biological leaveners
- beer (unpasteurised - live yeast)
- buttermilk
- ginger beer
- kefir
- sourdough starter
- yeast
- yogurt
- Chemical leaveners
- baking powder
- baking soda (a.k.a., sodium bicarbonate)
- various bicarbonates
- Mechanical leaveners
- Beating or whisking (particularly with egg-whites)
- Creaming - mixing sugar crystals and solid fat
- Introducing crushed ice and quickly cooking so the ice melts, leaving air-gaps
Unleavened
Unleavened, particularly when applied to bread, is when no leavening or rising agent is used. This normally means no yeast is used, due to religious taboo.
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