Any substance that produces, or is designed to produce, fermentation, as in dough or liquids; esp., a portion of fermenting dough, which, mixed with a larger quantity of dough, produces a general change in the mass, and renders it light; yeast; barm.
To make light by the action of leaven; to cause to ferment.
To cause dough or batter to rise by use of a leavening agent, such as baking powder, baking soda or yeast which releases gases during preparation and baking.
liquid or solid fraction, also called ferment or starter, brought into a milieu, a wort, so as to introduce the agent/agents which will allow the desired fermentation to take place.
To cause fermentation or to lighten by adding a leavening agent such as baking powder or yeast.
A substance, such as yeast, used to produce fermentation in dough to cause it to rise or lighten.
To add a leavening agent to a mixture such as a batter or dough in order to make it rise.
To add an ingredient, such as yeast, baking powder or baking soda, that adds gas to a dough or batter, causing it to expand, or rise, and lighten the texture of the finished product.  [ A - E ] [ M - R ] [ S - Z
a substance used to produce fermentation in dough or a liquid
an influence that works subtly to lighten or modify something; "his sermons benefited from a leavening of humor"
cause to puff up with a leaven; "unleavened bread"
Leavening is the introduction of gases into a baked product, for volume, shape and texture.
To make lighter by use of a gaseous agent such as air, water vapor, or carbon dioxide.
To lighten food material by entrapping gas generated within it. Example: the rising of bread from th
To add a leavening agent such as yeast to a mixture or dough in order to make it rise.
That something ingredient mixed into the bread dough mixture, that causes bread to rise, also known as "rising". It normally includes your wild yeast, commercial yeast, baking powder, baking soda, and other chemical leaveners used in modern baking today. Back to the Top-M-M-M
to lighten and increase the volume of bakery products. Leavening agents are yeast, baking powder, baking soda and eggs.