Baking powder, yeast and baking soda: raising agents

In short: Raising agents loosen dough with gas. Yeast works biologically and slowly, baking powder and baking soda chemically and fast.

In more detail: Baking powder consists of baking soda, an acidifier and starch. With moisture and heat carbon dioxide is released.

In detail

• Baking powder: For batter, cakes and muffins. Mix with the flour and bake the batter promptly.
• Baking soda (sodium bicarbonate): Needs an acid such as buttermilk, yoghurt, honey or lemon juice to rise.
• Hartshorn salt: For flat bakes such as gingerbread; it smells of ammonia during baking, which dissipates.
• Yeast: For bread and plaited loaf; needs time to rise (hefeteig-grundlagen).
• Dosage: About 1 packet baking powder (15 g) per 500 g flour. Too much tastes soapy.
• Shelf life: Baking powder absorbs moisture and loses potency; store it dry.