Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [leavening]

45 questions
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Bread: Higher rise/coarser crumb

I tend to make a starter for my bread, typically a poolish. Sometimes I make ciabatta without a starter. I tend to see the same results either way. I give the starter 10-12 hours, then rise the dough to double(4-8hrs), then form the loaf, then proof…
tsturzl
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Why doesn't my quick bread rise properly when substituting splenda for sugar?

I used Splenda in one of my favorite quchinni (squash) recipes and it did not rise at all. It is about 3 inches thick and is heavy as the batter was thick. Why did this happen, and is there any way to tweak the recipe?
Becky Drop
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What is the point of a "Friendship Bread" starter?

Recently I started a "Starter" for Friendship Bread with some active (non wild) yeast. I thought it would be a good way to keep an active culture of yeast around in general and get some nice cake / breads too. However as i've been going though…
QueueHammer
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Getting well domed muffins

Seems to be conflicting info on achieving well domed muffin tops. None seem to offer science based references. These two are good examples of conflicting advice. Higher temp seems to be all that is…
Pat Sommer
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Can you inject carbon dioxide/nitrogen into a dough/batter to provide leavening? Or use dry ice/liquid nitrogen?

Can you use carbon dioxide/nitrogen directly to provide leavening? It's known that vegetable shortening is actually pumped with nitrogen bubbles to aerate it, so maybe there's a way you could use them like this in baking? The two options I see are…
CrackerJacked
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Pizza without yeast

I was wondering if it is possible to make a good pizza dough without yeast. The only other things I can think of for leavening are baking soda, baking powder, and eggs, all of which are in most dough and batters. My momma has run out of her active…
Caters
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How to bake with self raising flour?

Is it possible to use self raising flour instead of all purpose and letting it raise with yeast? Also, is it necessary to add baking soda to self raising flour?
Lschk
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Rule of the thumb for judging the leavening?

I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled in size in about 9 hours, and I have used about a 1/3 in sourdough starter and 2/3 in flour…
user2485710
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Can baking powder be replaced with baking soda and cream of tartar?

As far as I understand, baking powder is basically just baking soda (sodium bicarbonate) combined with an acid. Also as far as I understand, cream of tartar is a common acid in baking powder - and also a common ingredient to stabilize egg whites in…
just-a-hriday
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Best time to benefit from dough mixed with baking soda

I am preparing a dough with all purpose flour, salt, sugar, oil, curd, lemon juice and baking soda. I am not using baking powder. Within how much time should I complete my baking to reap maximum benefit of the leavening effect? I know that dough…
soumyadip_poddar
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Using both whipped egg whites and egg yolks vs whipped egg whites only?

Would you get more leavening if you used both whipped egg whites and egg yolks and folded them into a batter (pancake batter,for example)compared to using whipped egg whites only, and would it make a noticeable difference? If yes, then why is it…
CrackerJacked
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Can yeast leaven cornmeal?

Can yeast leaven cornmeal? If not, why? The lack of gluten?
Geremia
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Soda and yeast both in pretzels

Usually I think of leavening as either yeast or chemical (baking soda / baking powder). On these sourdough pretzels yeast and soda are both listed. Why would a baked product need both leavening agents?
Willk
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I am making an apple crisp and need to know how much salt I need for 4 tsps baking powder

I am making an apple crisp for my husband's restaurant. I'm using a recipe that I did not create. Recipe calls for 4 tsps baking powder, but there's no measurement for the salt! I know it needs salt to rise. Please help! This needs to be done asap.
Robin Juarez
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What would happen if I made angel food cake with whipped cream instead of whipped egg whites?

I know that whipped cream also has air incorporated into it, so it can actually be used as a leavening agent. But compared to whipped egg whites, is the leavening power more or less (or maybe even the same)? And with something like an angel food…
CrackerJacked
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