Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [leavening]

45 questions
63
votes
7 answers

Why did flatbread dominate the Middle East but Europe adopted raised breads?

This may be a history question so please move it if appropriate. Culturally, local ingredients dominate cooking recipes and national dishes (e.g., soy in SE Asia), but why do Europeans add a raising agent to bread items to make loaf bread whilst…
Venture2099
  • 961
  • 1
  • 8
  • 13
24
votes
3 answers

Why use baking powder instead of yeast?

I am asking the converse of the question "Why use yeast instead of baking powder?" For example, can banana bread be made with yeast instead of baking powder? It seems it would rise better, but perhaps people like baking powder because they like…
Geremia
  • 1,080
  • 3
  • 9
  • 23
12
votes
5 answers

If I can't find baking soda or baking powder, what should I do?

Suppose I'm somewhere where stores don't seem to stock baking soda or baking powder. Are there other names either of those might be sold under? Or are there things I could substitute? Related: How to make baking soda (but apparently you can't…
Cascabel
  • 58,065
  • 24
  • 178
  • 319
6
votes
3 answers

How to achieve a super leavened cake as the Pierre Herme ones?

I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never could get this kind of shape. If I use a super hot oven I burn the surface and I don't…
NArgento
  • 61
  • 3
5
votes
3 answers

Can I use my dehydrator to raise bread?

I bought a dehydrator about a year ago and the product manual says that a dehydrator is great for leavening bread. I have tried this a number of times with (seemingly) good results, but I am unsure if the dehydrator is having an adverse affect on…
Michael
  • 153
  • 1
  • 1
  • 5
4
votes
5 answers

Having trouble getting gluten free bread to rise

I am new to gluten free baking and I am having much trouble getting my breads to rise. I have tried several recipes, with no luck. Can anybody give me some fool proof suggestions? I am desperate. Thank you
Terri
  • 51
  • 1
  • 1
  • 2
4
votes
1 answer

How does replacing some butter with shortening affect rising / leavening in cookies (biscuits)?

I have been replacing half (half a cup) of the butter called for by some cookie recipes with half a cup of shortening and have noticed that some of these cookies rise less than I expect. Is there any difference in rising power of butter compared…
KatieK
  • 7,930
  • 31
  • 78
  • 122
4
votes
1 answer

When marbling cake, can density of chocolate cake impact the rising of the vanilla cake?

I have specific bakers who I really love their recipes for different kinds of cake - for example Stella Parks. Because she doesn't have a recipe for a marble cake, I'm trying to decide whether I'll be successful when trying to marble two of my…
Catija
  • 16,300
  • 8
  • 54
  • 86
4
votes
3 answers

Baking after the first rise (without punching down) vs the regular two rise approach?

Yeasted dough is usually given a second rise because after the first rise it's shaped, which knocks the air out of it and so it needs time to be leavened again. But what if you shaped the dough before the first rise and then baked after letting it…
CrackerJacked
  • 688
  • 1
  • 8
  • 20
4
votes
3 answers

GIving that alcoholic taste to yeast-leavened cakes (panettones)

For the last 3 new year evenings I've tried to make panettones (both chocolate and fruit ones) and my recipe is getting better, with the last one being the first reasonably successful one. However I don't know much about yeast-leavening and there is…
Pedro V. G.
  • 285
  • 1
  • 7
4
votes
1 answer

Is there a difference in the end result between using mechanical leaveners vs chemical leaveners in a cake?

Are they interchangeable? E.g. could you replace whipped egg whites in an angel food cake with enough baking powder/soda and end up with similar results? Or in a butter cake, replace the creamed butter and sugar with a greater quantity of other…
CrackerJacked
  • 688
  • 1
  • 8
  • 20
3
votes
1 answer

Chemistry of different brands of baking powder

The Clabber Girl FAQs say: Rumford Baking Powder's reaction is approximately 70% with moisture (or in the bowl) and the rest when heat is applied. Clabber Girl's reaction is approximately 40% with moisture and the rest when heat is applied. So…
Ozob
  • 31
  • 1
  • 5
3
votes
1 answer

How long can batter sit before chemical leaveners lose their power?

Background: I can not fit 2 - 12 muffin tins in my oven in a manner that will result in 24 nicely baked muffins or cupcakes. I am using everyday muffin or cupcake recipes that use baking powder and or baking soda. Can I leave half the batter on the…
Debbie M.
  • 5,325
  • 7
  • 27
  • 45
3
votes
3 answers

Is it possible to make souffles that rise without beating egg whites?

TLDR: Is it possible to make a souffle that doesn't have beaten egg-whites, but still rises? Leaveners don't seem to work. Longer version: I've never eaten "real" souffles (at a restaurant). I tried this recipe, which tastes great, but doesn't deal…
ashes999
  • 1,027
  • 10
  • 21
  • 34
3
votes
2 answers

Beating egg whites over a double boiler for increased leavening?

I know that whole eggs and egg yolks whip up greater and have more air when beaten with heat, but does the same hold true for egg whites? Would it be beneficial to whip them over a double boiler or not? Thanks!
CrackerJacked
  • 688
  • 1
  • 8
  • 20
1
2 3