Name: Basic Information About Leavening Agents Ii
Total time: 45 min

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Potash: Baking leavening agent that, due to its carbon dioxide content, loosens up acidic or acid-forming doughs ( potash only works together with acid) and makes them spread rather than rise during baking. Like staghorn salt, white potash is mixed with a small amount of water so that it is better distributed in the dough. Potash is only used for certain honey dough based Christmas baked goods (gingerbread, honey cake). It doesn’t make the dough rise as much as it makes it spread. Available in pharmacies.

Germ: it must be fresh, light gray in color, pleasantly sour-smelling and firm in consistency. Old yeast, which has already become greasy, soft, has lost its motive power. Fresh yeast can be recognized by its silky shimmering surface and by the fact that it can be crumbled apart with smooth fractures. What is not needed on the spot can be frozen for up to three months.

Instant yeast: its leavening effect is a little less than that of fresh yeast, but you can always have it on hand.

Sourdough: you can make your own sourdough, buy sourdough from the baker, or use instant or liquid sourdough.

Mostly baking powder consists of sodium bicarbonate, potassium diphosphate and corn starch, therefore after eating cakes baked with a lot of baking powder you have

Basic Information About Leavening Agents Ii

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