leavening

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Leavening agents are crucial in baking, as they help dough rise and create a light texture. Common leavening agents include yeast, baking soda, and baking powder. Yeast ferments sugars, producing carbon dioxide that gives bread its airy quality. Baking soda requires an acid, such as buttermilk, to activate, while baking powder contains both an acid and a base, allowing for quick leavening. Dishes like fluffy pancakes, soft bread rolls, and airy cakes showcase the magic of leavening in transforming simple ingredients into delightful treats.