Leavening or Rising Agents (yeast, baking powder, baking soda)

Here are the common kitchen leavening (rising) agents:

Baking soda-A base that requires an acid ingredient such as sour dairy products, honey, molasses, fruit juice, or cream of tartar to create leavening.  Once the acid is added and the dough is moistened, leavening is activated by creating carbon dioxide gas.

Baking Powder-Baking soda and an acid (in powder form) used for leavening. It is  inactive in its dry form; but, as soon as it is moistened, the leavening is activated by creating carbon dioxide gas.  Baking powder is activated again by the heat in the oven; thus, it is double-acting.  There's a baking powder substitute below.

*Note:  Baking powder and baking soda are not interchangeable--they can not be substituted for one another.

Steam-The water vapor released when water in pastry dough reaches 212℉ and vaporizes.

Yeast-Yeast eats sugar and they create carbon dioxide gas and alcohol (fermentation) creating the leavening effect.  Want to learn more about yeast and different types of yeast?

Yeast:

1 pkg. active dry yeast = 2&1/4t. active dry yeast

How to tell if your yeast is good:

In a small bowl, add yeast (amount specified in a recipe) to 1/4c. warm water.  Let stand 5-10 min.  If yeast grows, your yeast is good and active.  

Baking powder substitute:

From this frugal living website 

1t. baking soda

2t. cream of tartar

1t. cornstarch (for storage purposes)

Mix ingredients together and store in an airtight container.  Makes 1T. baking powder.

For more information on baking powder and baking soda and why they are not interchangeable, please visit this chemistry site (it's not too technical).

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