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Leavens
Synonyms: leavening agents = leavening = leaveners
Notes: A leaven is anything that produces bubbles in dough or batter, causing baked goods to rise. Most breads rise because of yeast, which works by fermenting sugar, which in turn produces carbon dioxide. Baking soda and baking powder are used to leaven quick breads, cookies, and muffins. Baking soda is alkaline and reacts with acid to create carbon dioxide bubbles that become trapped within the batter. It's sometimes used in batters that contain acidic ingredients, like buttermilk or molasses. If there's not enough acid in the batter, the recipe will instead call for baking powder, which combines baking soda with one or more acidic salts. When the baking powder becomes wet or sufficiently hot, the soda reacts with the salts and releases bubbles. Air bubbles can also be trapped in beaten egg whites, a technique used to leaven angel food or sponge cakes. Varieties:
baking powder Baking powder is a mixture of one or more acidic salts and baking soda, an alkali. These two compounds react when they get wet and release carbon dioxide gas bubbles. These, in turn, cause baked goods to rise. Baking powder is perishable. To test a batch, add 1 teaspoon to ½ cup hot water. If it doesn't bubble, throw it out. Look for baking powder among the baking supplies in most supermarkets. Varieties: Most recipes that call for baking powder intend for you to use double-acting baking powder. This includes two acidic salts--one that reacts when wet and one that reacts heated. By giving the baking soda two chances to react, it usually results in light and airy baked goods. Less common is single-acting baking powder, which only reacts when it becomes wet. When using this kind of baking powder, you have to get the batter into a preheated oven immediately after you mix the wet and dry ingredients together. Aluminum-free baking powder is preferred by many cooks; powders made with aluminum lend an unpleasant flavor to delicately-flavored baked goods. Substitutes (for 1 teaspoon of baking powder): Combine 5/8 teaspoon cream of tartar plus 1/4 teaspoon baking soda OR Combine two parts cream of tartar plus one part baking soda plus one part cornstarch OR Add ¼ teaspoon baking soda to dry ingredients and ½ cup buttermilk or yogurt or sour milk to wet ingredients. Decrease another liquid in the recipe by ½ cup. OR Add ¼ teaspoon baking soda to dry ingredients and ¼ cup molasses to wet ingredients. Decrease another liquid in the recipe by 2 tablespoons. OR 1 teaspoon baker’s ammonia (This yields a very light, airy product, but can impart an ammonia flavor to baked goods. It's best used in cookies, which are flat enough to allow the ammonia odor to dissipate during cooking.)
lievito di vaniglia Notes: Look for this in Italian markets. Substitutes: equal parts baking powder, baking soda, and vanilla extract.
potash = potassium carbonate = pottasche = pottasch = saleratus = pearl ash Notes: This is sometimes used to make gingerbread and honey cake. Look for it in German markets. Substitutes: baking soda
potassium bicarbonate Notes: This is used as a substitute for baking soda by people on sodium-restricted diets. Look for it in pharmacies. Substitutes: baking soda (Substitute measure for measure.)
Copyright © 1996-2005 Lori Alden