The past couple posts have focused on the importance of getting the right amount of air into cupcakes, but aeration is important for other baked goods, too. In bread, the amount of air in the dough when it enters the oven also affects rise and texture. This is most directly controlled by the proofing step that happens after shaping and before baking. For this experiment, we under- and over-proofed bread to see how it baked up.
In the last post, we explored the roles of baking powder in muffins by taking it out of a recipe and then by adding in extra. Today, we’re going to continue experimenting with leaveners in muffins, but now we’re going to add baking soda into the mix. We discussed the differences between baking soda and baking powder in a previous post, but now we’ll see how these differences play out in a baked good.
Baking powder is used in such small amounts it’s often overlooked in ingredient lists. But this unassuming powder is crucial for volume and tenderness in baked goods such as muffins, biscuits, cookies, and cakes. In this experiment, we varied the amount of baking powder in muffins to see how the muffins would change in appearance, taste, and texture.
In the last few posts, we’ve been talking about leavening gases, which give our baked goods volume and tenderness. Last time, we focused on baking soda and baking powder, which quickly produce carbon dioxide through chemical reactions. In this post, we’ll take a closer look at yeast. We’ll describe what yeast are, how they leaven, and what to consider when working with them.
Baking soda and baking powder are used in all sorts of baked goods including cookies, cakes, and muffins. They can be used independently or in conjunction. And although they both contain the word “baking” and produce carbon dioxide to help leaven our bakes, there are differences that are crucial to understanding how they work in a recipe.
In the introduction to leavening, we discussed how gases in our batters and doughs expand to add volume and tenderness to our baked goods. Over the next few posts, we’ll explore how those gases get there in the first place. Today, we’re talking about air, which is the foundation of all leavening. It’s easy to see air’s role in meringues and sponge cakes, where it’s beaten in for volume and fluffiness. But air is crucial to the success of other leaveners like baking soda, steam, and yeast. In this post, we’ll explore what air is, how we use it, and how it behaves in the kitchen.
What’s the difference between a light, fluffy cake and a short, dense one? A flaky pie crust and a tough cracker? The answer lies in leavening. Leavening agents lift and expand batters and doughs to make fluffy cakes, flaky pastry, and light bread. There are several leaveners: air, baking soda, yeast, and steam are a few of the most common in the home kitchen. In this post, we’ll explore how all leaveners work. Then, we’ll dive deeper into specific leaveners in the next few posts.