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Cookery Class >>> Glossaries |  |
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Leavening agent A leavening agent is an organism or substance that when added to a dough of flour and water causes it to "rise" by evolving carbon dioxide or other gasses that become trapped as bubbles within the dough. Commonly used leavening agents include: baker's yeast; sourdough; yogurt; baking powder; steam and air. Uses: Leavening agents are mostly used when baking breads, vetkoek, scones, muffins, pizza dough, flatbreads, etc. |
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8 things to do with Leavening agent |  |
| - | American apple pie | - | Indian doughnuts |
| - | Ginger and walnut scones | - | Basic pizza dough |
| - | Cheese and onion plait | - | Apricot-almond cake |
| - | Bacon and butternut bread | - | Best Yorkshire puddings |
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All listings under 'L' in A-Z OF INGREDIENTS | |
- Litchi
- Ladies fingers
- Langoustine
- Lemon
- Lard
- Lime
- Lime leaves
- Linguine
- Loganberry
- Lobster
- Lemon grass
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