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A living organism, Saccharomyces cerevisiae, that ferments carbohydrates in dough, producing carbon dioxide and alcohol, causing the dough to rise.

A culture of lactic acid bacteria and wild yeasts that ferment dough, imparting a tangy flavor and causing it to rise.

A base (sodium bicarbonate) that reacts with acids in the dough to produce carbon dioxide gas, leavening the bread.

A combination of acid (usually cream of tartar) and base (baking soda) that reacts when moistened and heated to release carbon dioxide gas.

A leavening agent used as an alternative to sodium bicarbonate for low-sodium diets, it releases CO2 when reacted with an acid.

Water vapor expands during baking, creating air pockets in the dough's structure, contributing to the rise of certain breads like baguettes.

Contains both alcohol and carbon dioxide, which can contribute to the leavening and flavor profile of bread dough.

Beaten egg whites trap air, adding volume and acting as a leavening agent in breads like challah.

The acid in yogurt can react with baking soda to produce carbon dioxide, while also adding flavor and moisture to the bread.