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A complete leavening agent that contains both an acid and a base, producing carbon dioxide when mixed with liquid and again when heated. Ideal for recipes without natural acids.

An acid used in combination with baking soda to activate it. It is a by-product of winemaking and can be used to stabilize egg whites or prevent sugar syrups from crystallizing.

A historical leavening agent often used in crispy cookies and crackers where the ammonia smell can completely dissipate during baking.

When beaten, they trap air and increase in volume, providing structure and leavening in recipes like meringues and angel food cake.

A base that reacts with acids to produce carbon dioxide gas, which helps dough rise. Commonly used in recipes with acidic ingredients like buttermilk, vinegar, or lemon juice.

The acidity in buttermilk can react with baking soda, releasing carbon dioxide gas that helps to leaven products like pancakes, soda bread, and biscuits.

Contains carbon dioxide and alcohol produced by the fermentation of yeast. Can be used as a leavening agent in breads and batters for flavor and lightness.

Incorporated through the process of sifting, whisking, or creaming ingredients. As the batter/dough is heated, the air expands and lightens the mixture.

A living microorganism that ferments sugars in the dough into carbon dioxide and alcohol, causing the dough to rise. Used in breads, rolls, and some pastries.

The vapor produced when water is heated to the boiling point, causing expansion within dough or batter leading to rising. Vital in pastries like puff pastry and choux.

A leavening agent used in similar ways to baking soda but without the sodium. Suitable for low-sodium diets and reacts with acids to release carbon dioxide.

When whipped, cream traps air, which can lighten and aerate waffle or pancake batters and other mixtures where it's folded in.

An acid that can react with baking soda to produce carbon dioxide gas for leavening. It's often used in cake and cookie recipes to lighten the batter.

A mixture of flour and water that has been fermented by natural yeasts and bacteria, producing a natural leaven used in sourdough breads.