leavening
LEV-un-ing
/ˈlevənɪŋ/
The production or incorporation of gases in a baked product to increase volume and produce shape and texture.
Can refer to biological (yeast), chemical (baking powder), or mechanical (whipping air) processes.
The story behind the word. From the Latin 'levare', meaning 'to lift' or 'to make light'. It is the same root found in 'levitate' and 'elevator'. When you leaven bread, you are literally making it 'levitate' and become lighter.
Word relationships
- fermentation: Fermentation is a specific biological process that causes leavening, but leavening is the broader term for the rising effect.
- flattening: The process of removing air or preventing a rise.
Commonly confused with
- yeast: Yeast is a specific type of leavening agent; leavening is the process itself.
Word family
- leaven (noun/verb): A substance that causes dough to rise.
Collocations
- leavening agent
- chemical leavening
- natural leavening
Example sentences
- "Ancient Egyptians are credited with the first intentional use of yeast as a leavening agent for bread." The history of baking.
- "Baking soda requires an acidic ingredient to trigger the leavening process and release carbon dioxide bubbles." Modern chemistry.
Memory hook
LEAV-ening makes the bread LEAV-itate (rise) off the pan. Making it rise.
When not to use
Do not use when referring to the mere mixing of ingredients; it must involve the 'rising' of the dough.
Fun facts
- Before commercial yeast, bakers used 'starters' or even the foam from beer production to provide leavening.
- The 'holes' in Swiss cheese are actually caused by a form of leavening—gas produced by bacteria during the aging process.
Related words
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