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7. Leavening agents:
Yeast:
Yeast is a living organism, a microscopic plant which works as the leavening agent in bread
baking. It
acts on sugars and changes them into carbon dioxide gas and alcohol. This gas production
causes the
leavening or the "rise" of yeast dough. The alcohol evaporates during baking.
Yeast is available in two forms: compressed and dried. Dry yeast is available in two types:
the type
that requires preliminary fermentation and the type that is used dry and may be mixed with
other
ingredients.
For 'Bread Bakery™, use the latter type, either rapid rise or active dry. (You do not need to change the
quantity according to rapid rise or active dry.)
60°F to 70°F.............. Slow action
Chemical leaveners
Chemical leaveners are those that release gases produced by chemical reactions. Chemical
leaveners
used in this book are baking soda (sodium bicarbonate) and baking powder.
Other ingredients
Eggs:
Fruits:
Vegetables:
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