Rise and shine: Three different ways of leavening dough

Chemical leavening

Chemical leavening uses a reaction between acid and alkaline ingredients to create a small gas bubble that makes the baked goods light, airy and fluffy. The common chemical leavening agents are baking soda and baking powder. Baking ammonia is the less common chemical leavening agent but it serves the same purpose of making bread rise. 

Baking soda is a neutral alkaline ingredient that produces carbon dioxide when combined with an acid. Buttermilk, vinegar, and yogurt are acidic ingredients that you can use to create the chemical reaction. The reaction occurs fast so baking soda is ideal for soft and liquid batter like pancakes, muffins, and light bread.

The main difference between baking soda and baking powder is that baking powder contains acid in the chemical mixture, whereas with baking soda, you need to add acidic ingredients to make the dough rise. The acidic element is in the form of a salt, which means that the reaction will not occur until combined with water. Baking powder is ideal for recipes that do not contain a lot of acidic ingredients such as cookies. It also acts as a double-acting agent that produces gas bubbles twice: once when water is added to the dough and once when the dough is exposed to heat.  

Baker's ammonia was primarily used in the 19th century before the invention of baking soda and baking powder. It has the signature potent smell. Baker’s ammonia is often used in low moisture cookies and crackers because it creates unique crispiness and light texture.

Physical leavening 

Physical leavening uses manual actions to levitate the dough. Air is often incorporated into the dough when sugar and butter or butter and eggs are mixed together. 

Whisking the two ingredients traps a pocket of air within the fat layer. Sifting flour can also trap a small amount of air and can level the dough on a very small scale. Steaming is a physical leavening as water converts to steam which increases the volume of the dough. When the moist batter is introduced to high temperatures, the liquid batter converts into steam. The steam is then trapped within the batter. 

Physical leavening is often used for choux creme, puff pastries, and eclairs. It is not suitable for bread-making because it does not offer enough leavening. 

If you want to learn more about baking techniques in the comfort of your kitchen, join the Rassa Irish course to be instructed by our chefs on all things bread.