One of the mysteries of the English language finally explained.
- ‘By the late 19th century baking powder had replaced yeast entirely as a leavener for cakes.’
- ‘Self-rising flour has leavener already in it (like baking powder or baking soda).’
- ‘Most baking powders sold in stores are double-acting, which means the leavener starts working immediately once the ingredients are combined, and continues to work during baking.’
- ‘Baking soda is a leavener that requires an acidic ingredient in a batter to help a baked good rise.’
- ‘Animal fat, or lard, which has a high smoking point, is very effective as a leavener in flaky pastries and tart shells.’
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