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...

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...

Cook’s Illustrated did a taste test when Hershey’s replaced their European cocoa with Special Dark which has been dutched. They tested both natural and dutched cocoas with different leavening agents and found no...

a leavening agent to be dough? By giving up dough, am I giving up pasta and cereal? Thanks for your help

Sure...both are leavening agents.... http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

Are you sure Softasilk has a leavening agent? Do you mean to say it is self rising, because it is not. I use it a lot and never noticed any difference vs. Swans Down.

French cuisine is one of my forte. Does not mean I know everything, but all the recipes I know of, Re: tarte flambée alsacienne, require some leavening agent. The best source I could recommend at this time is http

, these seem to have little flour or leavening agents - thin (not puffed/risen) with a big crumb. Great flavor. Muffins are excellent as well. Raspberry sour cream, moist and heavy with an intense raspberry flavor and a crumb...

Thanks for letting me off easy, Larry. The recipe I used had baking powder as a leavening agent so I pick the one linked below. I noticed that other recipes had no leavening or used yeast. If you ever see a Native American pow-wow...

are the only leavening agent.) You’ve added enough egg when the mixture is shiny, smooth, stiff, and dollops slowly from the spoon. If it’s too runny, it will bake flat. Pipe it out and finish with an egg wash to...

Ammonium bicarbonate is called nowadays baking soda. It is a leavening agent that reacts in presence of acidic ingredients. See http://en.wikipedia.org/wiki/Ammonium_bicarbonate

Well, I made the cake, but I shouldn’t have. There is clearly something very wrong with the recipe. Now I am very loath to try other recipes from Cucina Italiana. It seems this one had not enough flour and no leavening...

Generally speaking, you can do everything in advance up to mixing the wet and dry ingredients. Once you mix the wet and dry the leavening agents start to react and you need to get them in the oven asap. Don’t worry about...

the awendaw to rise. Bake at 45 miinutes until set and browned. It will almost be custardy. Please note, there is no leavening agent like baking powder. I did not make a mistake and leave it out and it does rise and brown...

Your cake is missing a leavening agent to be sure. And while we can guess at an amount, without trial and error, it is impossible to know for sure. Go out and buy “The Cake Bible” by Rose Levy Beranbaum. Every recipe...