You should be able to use raw honey straight from the comb as the leavening agent, skipping any collection step. It accumulates all the familiar yeasty beasties during its curing, and at least the yeast should reactivate just... (17 replies, last updated by sarah galvin October 3, 2008)

I am trying to find out what this ingredient is. It is apparently a leavening agent used in Bosnian recipes. Can anyone tell me what it is? (2 replies, last updated by divamon February 8, 2008)

Inasmuch as sourdough starter is an effective leavening agent, I suppose it could be used as an ingredient in pan dulce in place of packaged yeast. I just don’t know why you’d want to begin building a pan dulce... (4 replies, last updated by kirinraj October 19, 2008)

Self-rising flour is flour with a leavening agent mixed in (usually baking powder). The baking soda in the powder can age and become ineffective. To test if it’s still good put some into a bit of warm water, if it fizzes... (1 reply, last updated by alwayscooking April 3, 2009)

I too live at sea level and had never heard of having to adjust recipes for low altitude, so I googled and found that most recipes are devised for sea level. I agree with the other posters, it must have been your leavening agent... (3 replies, last updated by Athena August 1, 2005)

are typically not light and full of air (as a french silk pie would be – sort of an airy mousse-like texture), and have other leavening agents to help them rise. So bottom line is when the recipe depends on eggs for... (4 replies, last updated by stephanieh July 1, 2008)

premixed with chemical leavening agents. It was invented by Henry Jones.... Typical ratios are the following: ... Metric: * 100 g flour * 3 g baking powder * 1 g or less salt How does that compare with the baking powder (4 replies, last updated by Kagey May 15, 2008)

with the protein from the bit of flour used as the binder. There’s nothing wrong with the technique or the recipe, it’s just the way eggs work. You’d have to add another leavening agent plus protein (gluten) to... (2 replies, last updated by thegirlwholovestoeat November 16, 2009)

; add color, texture, flavor and richness to the batter. They are very important in helping to bind all the other ingredients together. Beaten eggs are a leavening agent as they incorporate air into the batter, which will expand... (3 replies, last updated by Timowitz September 30, 2004)

I don’t thin it would make a difference taste wise. If your leavening agent is pretty fre should be okay, doesn’t salt activate your leavening? it’s been a looonnng time since I took home ec.. :-) (15 replies, last updated by Becca Porter April 11, 2008)

have uses baking powder as the leavening agent with citric acid. Not great. But I’m mainly thinking of practicing the griddle pan technique right now. I think there may be a boxed uttapam mix as well, but I applaud your... (2 replies, last updated by fallingup October 5, 2008)

"baratha? Giant fried poofy bread" Bhatura – dough fermented overnight with yogurt, and a slather of oil, in addition to other leavening agents, then deep fried to pouffiness (see link below). Woodlands possibly makes the... (3 replies, last updated by 91106guy June 10, 2004)

The Dutching process involves treating the cocoa with alkali to decrease the cocoa’s acidity, smooth and mellow the flavors, and darken the color of the cocoa. The resulting increase in pH affects how leavening agents... (3 replies, last updated by muD May 17, 2004)

Ditto to most, but here’s the science of it... ACID + CARBONATE —-> H2O + CO2 + a salt (not necessarily NaCl) The CO2 is the bubbles of gas you see that provides leavening. As suggested, the molasses or sugars act as the... (13 replies, last updated by bigjimbray February 2, 2007)

I bake my own sourdough bread every week and freeze it presliced. I used to keep it out when I first started baking and it was only good for a few days at best. I use a starter as the only leavening agent and I use no... (12 replies, last updated by turtle May 20, 2004)