Leaven

Culinary definition of leaven:  To lighten the texture of batter or dough by adding air or using a leavening agents(s) like yeast, baking powder, or baking soda.

C@H FOOD FOR THOUGHT
Leavening agents, used as directed and at the right temperature, create gaseous bubbles and therefore 'lighten' batters and doughs.  Whipped egg whites add volume without any chemical reaction, rather by creating simple air bubbles.

Yeast, in dry 'seed' or cake form (right) is a biological rising agent that comes alive in a warm water bath, and feeds on sugar.  Baking soda is a powdered leavener that is activated by an acid such as vinegar, lemon juice, yogurt, creme freche, etc.,  Baking powder is a ready-mix leavener that contains baking soda, a non-caking agent like cornstarch or rice flour, and an acidic element like cream of tartar.    Now that you know this, you can design your own leavener. 

✭ ✭ ✭ Some commercial brands of baking powder contain unnecessary additives to prolong shelf-life.  Try making your own baking powder by mixing one part baking soda with two parts cream of tartar.  Adding one part cornstarch (anti-caking agent) is optional.  Sift a few times before using.

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