Potential Leavening Agents.

Also called: Ammonium Bicarbonate

Also called: Ammonium (Bi)Carbonate, Hartshorn, Horn Salt

Also called: Sodium Bicarbonate

Used to Leaven Bread

Uses Yeast in the Brewing Process

Also called: Ammonium Bicarbonate

This is a manual process that creates a leavening effect.*

Also called: Potassium Bitartrate

This is a manual process that creates a leavening effect. If the intent is to cause the bread to rise, the goal should be to avoid it.

It appears that the lowercase 'd' in 'delta' makes this a different additive than the uppercase one.

Also called: Ammonium (Bi)Carbonate, Horn Salt, Baker's Ammonia

Also called: Ammonium (Bi)Carbonate, Horn Salt, Baker's Ammonia

Also called: Potassium Carbonate

Anything with 'phosph' in the name

In the process of making Popovers, steam and air are used as leavening agents.**

Also called: Potassium (Bi)Carbonate

Also called: Potassium (Bi)Carbonate

Also called: Potash

Also called: Cream of Tartar

Also called: Pearlash

Also called: Potassium Bicarbonate

Also called: Ammonium Bicarbonate

The leaven of pride: It makes you 'puffed up'.

Also called: Baking Soda

In the process of making Tempura, steam and air are used as leavening agents.**

In the process of expelling the Whip Cream from the can, the high pressure causes a leavening effect through the butterfat of the cream.**

The original leavening agent. It causes bread to rise.