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

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

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.

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

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

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

Also known as 'baker's ammonia', it decomposes into CO2, water vapor, and ammonia gas when heated, used for very crispy baked goods like crackers.

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