Every baked product is leavened — either by biological gas production (yeast, sourdough), chemical gas production (baking powder, baking soda), or physical gas expansion (steam, creamed air, folded air). Understanding which leavening system is active and how to optimise it explains why recipes work and how to troubleshoot when they don't.
A framework for the three leavening systems — biological, chemical, and physical — their mechanisms, optimal conditions, and the techniques that maximise their effectiveness.
CROSS-CULTURAL TECHNIQUE SYNTHESIS + BAKING SCIENCE