ALL ABOUT LEAVENING | baking soda, baking powder, yeast, and steam

Welcome back to baking school day 9! Today we are tackling the subject of leavening! Leavening is the thing that makes our baked goods rise and there are a number of different things that leaven our baked goods. Baking powder and baking soda are forms of chemical leavening, yeast is a form of biological leavening, and air and steam are forms of physical leavening. So let’s dive into all of these different things and how they function to make our baked goods rise!


See the full written lesson here: https://bit.ly/2KJPQzk
Read more about baking soda & baking powder: https://bit.ly/2IGrkOP
Read more about yeast: https://bit.ly/2IX3dyQ

BASIC CHOUX PASTRY TUTORIAL: https://bit.ly/2s0d2Sg
Classic Cream Puffs: https://bit.ly/2x0ku5u
Profiteroles: https://bit.ly/2s0dKPq
Eclairs: https://bit.ly/2KLvoOL
French Beignets: https://bit.ly/2kdqmiH
French Cruller Donuts: https://bit.ly/2s4I2Bx
Parisienne Gnocchi: https://bit.ly/2kds0k7
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