Part

Leavening

You might say: yeast, raising agent, starter

A leaven is baker's yeast or a sourdough culture of wild yeast and bacteria.

What it does

Fermentation produces carbon dioxide that makes dough rise; sourdough wild yeast also produces acetic and lactic acids.

Ask

Which leaven, how much, and how active is it?

What to look for

1. A yeasty, beery or sour smell from the dough
2. Gas bubbles that lift the dough as it rests

Parts

• Baker's yeast: A selected strain of the yeast Saccharomyces cerevisiae, sold fresh or dried.
• Sourdough starter: A flour-and-water culture of wild yeast and bacteria, kept alive by feeding.
• Preferment: A portion of bread dough's flour, water and leavening made several hours or more before the final dough.

Sources

1. King Arthur Baking, Yeast, YeastSaccharomyces cerevisiae is the strain that has been chosen for commercial yeast, because it has characteristics that favor rapid gas production.
2. King Arthur Baking, Sourdough Baking FAQ, Sourdough Baking FAQWhen wild yeast is combined with flour and water, the yeast begins to feed on flour's natural sugars, producing carbon dioxide gas in the process. … The wild yeast in sourdough produces both acetic and lactic acids as it consumes the starch and sugars in bread dough.
3. King Arthur Baking, Sourdough Baking FAQ, Sourdough Baking FAQFlour: The cornerstone of sourdough, flour provides the food yeast feeds on, and hosts flavor-producing friendly bacteria as well.
4. Martin Philip, Baking with preferments, Baking with prefermentsA preferment is a mixture of flour, water, leavening (commercial yeast or sourdough starter), and time — a key ingredient!

Use it on your project

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