Jeni Wright, Eric Treuille, Le Cordon Bleu

Leavener

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
A substance used to raise doughs and increase the volume of baked goods. For bread, the most common leavener is yeast. For cakes, baking powder and bicarbonate of soda are used.

© 1996 All rights reserved. Published by Le Cordon Bleu.