Chemical Leaveners

Chemical Leaveners

April 6, 2017

Baking soda and baking powder are used in baked goods to expand the air bubbles that are created when you cream butter and sugar or whip eggs. They do not make the bubbles themselves. Both of these leaveners depend on chemical reactions between alkali and acidic ingredients to create the...

Quick Breads

September 9, 2016

Quick Breads For mouth-watering breads that don’t require a lot of time, turn to quick breads. By using baking powder, baking soda, steam, or air instead of yeast to leaven dough. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring time-consuming skilled labor...

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