Baking powder is a mix of an acid and a base that react with liquid and heat to release carbon dioxide gas. This gas puffs up your baked goods, making them soft and fluffy.
Baking Soda needs an acidic partner to activate its bubbly magic. Think yogurt, buttermilk, vinegar, or even citrus juice! Baking soda adds lift and a slightly sweet flavour to cookies, biscuits, and waffles.
Use lukewarm liquid and let your dough rise in a warm, draft-free spot. The happier the yeast, the fluffier your baked goods!
Keep your starter happy with regular feedings of flour and water. Experiment with different flours and hydration levels to develop your own signature sourdough flavour.
Look for double-acting baking powder for most recipes. It releases gas in two stages, ensuring your goodies rise beautifully. It's perfect for cakes, muffins, pancakes, and other baked treats that don't have a lot of acidic ingredients.
Be mindful of the acid-to-soda ratio in your recipe. Too much acid can leave an unpleasant taste, while too little won't give your treats enough lift.
Yeast is a living organism that thrives on sugar and warm environments. As it munches on the sugar, it releases carbon dioxide gas, making dough rise and become airy. Think bread, pizza dough, and even some sweet buns!
Egg whites and whipped cream are like tiny air pumps! When whipped, they trap air bubbles, creating a light and fluffy texture. Think meringues, mousses, and even some cakes.
Start with clean, grease-free bowls and beaters for optimal whipping. Gently fold whipped egg whites or cream into your batter to maintain the airiness.
This natural leavening agent is made from a fermented mixture of flour and water. It captures wild yeast and bacteria, giving your baked goods a unique tangy flavour and chewy texture.