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.