ALL ABOUT LEAVENING | baking soda, baking powder, yeast, and steam

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Welcome back to baking school day 9! Today we are tackling the subject of leavening! Leavening is the thing that makes our baked goods rise and there are a number of different things that leaven our baked goods. Baking powder and baking soda are forms of chemical leavening, yeast is a form of biological leavening, and air and steam are forms of physical leavening. So let’s dive into all of these different things and how they function to make our baked goods rise!
Read more about baking soda & baking powder: bit.ly/2IGrkOP
Read more about yeast: bit.ly/2IX3dyQ
BASIC CHOUX PASTRY TUTORIAL: bit.ly/2s0d2Sg
Classic Cream Puffs: bit.ly/2x0ku5u
Profiteroles: bit.ly/2s0dKPq
Eclairs: bit.ly/2KLvoOL
French Beignets: bit.ly/2kdqmiH
French Cruller Donuts: bit.ly/2s4I2Bx
Parisienne Gnocchi: bit.ly/2kds0k7
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1 авг 2024

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Комментарии : 130

@BakerBettie 6 лет назад

Can you believe how much that dutch baby pancake rises just from the steam leavening it? It is magical!

@Alycanj 6 лет назад

I have never even heard of a dutch baby pancake :( but wow that thing was rising on up, reminds me of a yorkshire pudding, I have never tried to make Choux Pastry or the things you mentioned it is good for so this will be a intimidating task but I will give it a go. :) Thank you for another great lesson.

@BakerBettie 6 лет назад

Dutch Baby's and Yorkshire Puddings are very similar, but Dutch Baby's do have a higher ratio of egg in them and are traditionally cooked in butter rather than pan drippings. I'm excited to hear how your first choux pastry experience goes! I walk you through it step by step in my post so hopefully it will make it less intimidating!

@mangalusandreim.5068 4 года назад

what is the substitute of yeast in making dough?pleaseee notice me huhu I need it huhu

@suterde 4 года назад

i am so happy to have found this channel. finally someone who can EXPLAIN why, and not just tell me to do stuff. Keep it up :))

@dark_is_my_tea3946 4 года назад

I agree a hundred percent. Her channel has helped me to understand everything about baking a lot better.

@christin_riddick 5 лет назад

I'm only halfway thru and this is easily the best explanation after watching hundreds of these videos. Thank you🙏

@BakerBettie 5 лет назад

Thank you so much! that makes me so happy!

@lincolngaming2752 4 года назад

I really enjoy creating my own recipes, but I dont know how to, so for me to learn the basics and, understand what each ingredient does, helps me to understand and fulfill my needs. I watched hundreds of videos, and scanned the web, and this has been the most in depth. So thank you! Keep this series going plz.

@cheonlaxy 2 года назад

This is extremely informative. Thank you so much for your videos. You're making baking sound even more interesting that it already looks. I learned so much from this video.

@kellIID 5 лет назад

thanks!! you really cleared all my confusions

@BakerBettie 5 лет назад

So happy to hear that!

@jessielovesexy 4 года назад

Love you're classes. I'm considering owning up a bagel shop and glad I came and your lessons

@BakerBettie 4 года назад

I'm rooting for you! That would be so wonderful!

@marambula 3 года назад

thank you, this answered the questions I have had for years now and I feel empowered to bake better!

@BakerBettie 3 года назад

Wonderful!

@lj3482 3 года назад

Excellent tutorial! 👏🏾👏🏾 Thank you!

@RSmith-qr4yw 4 года назад

Extremely helpful and detailed!

@crocs_n_socks 4 года назад

Thanks, miss. Perfectly explained.

@philstat100 3 года назад

Thank You for the great information. Today I learned soething.

@tailung1006 3 года назад

omg thank you so much for the explanation... know i understand why my dough doesnt rise with baking powder, i thought it worked like yeast

@BakerBettie 3 года назад

Glad I could help!

@venicemitchell1407 4 года назад

Thanks Bettie for all your teaching. thx a lot.

@BakerBettie 4 года назад

You're so welcome!

@GodsObedientChild-Deuteron6262 5 лет назад

Baker Bettie, you are AWESOME, SMART and so INFORMATIVE👌😊! Thank you for being a GREAT teacher and chef/baker🙌😄!

@BakerBettie 5 лет назад

Aw that is so sweet! Thank you!

@GodsObedientChild-Deuteron6262 5 лет назад

@@BakerBettie You're VERY WELCOME and THANK YOU🙌😊!

@sonjamoses6927 2 года назад

Excellent explanation!

@brennancumberbatch1571 4 года назад

Thank you for your information.

@a191015 4 года назад

Great explanation👍

@iexist6021 3 года назад

10 years in culinary, never dealt with pastry till I left. This was very helpful.

@BakerBettie 3 года назад

You're very welcome!

@sweettina59 Месяц назад

explained very well and easy to understand thank you 🌼

@BakerBettie Месяц назад

I'm so glad!

@zen6582 5 лет назад

Very informative video. Thank you.

@BakerBettie 5 лет назад

I'm so glad you found it informative!

@ozgearslan344 4 года назад

Thanks this is going to help me with my GCSEs food tec ❤️

@BakerBettie 4 года назад

That's so great! Happy to hear it!

@kickblue22 2 года назад

Solid explanation! Well done.

@BakerBettie 2 года назад

thanks!

@joelcodina4636 3 года назад

Very informative, thank you!✨

@BakerBettie 3 года назад

You're so welcome!

@charliebrew3124 4 года назад

Omg thank you so much I now understand

@Valholla03 Год назад

I really feel like I’m in baking school with these videos. I came here thinking I would learn a trick or two because I’ve been cooking & baking for almost 20 yrs. But I literally learn several things I never knew with each lesson. Now 😊I feel like I was actually was an amateur before 😂

@markanthonyacup6178 2 года назад

Very informative video and good explanation.

@BakerBettie 2 года назад

Glad it was helpful!

@MR-lv6lp 4 года назад

thank you so much

@JakeTheRufus 5 лет назад

Thank you!

@BakerBettie 5 лет назад

You're so welcome!

@turtlerblx859 10 месяцев назад

Do a series JUST on toaster oven baking 😊

@alexislorzano8338 4 года назад

Perfect 👌

@tariqulanam8806 4 года назад

Still I would like to know about the food difference between yeast and baking powder.

@lincolngaming2752 4 года назад

Baking powder allows your mixture to rise while baking. Yeast mixture allows it to sit and rise naturally over a course of time.

@tinahahn6087 3 года назад

Baking powder works instantly and during the baking process. Yeast is a living organism that gives off carbon dioxide that is trapped in the gluten structure of bread and makes it rise. Yeast is very slow to work, baking powder is fast, hence the name "quick breads"

@vexphoto 5 лет назад

Thank you.

@BakerBettie 5 лет назад

You're welcome!

@jerroldkennedy9931 8 месяцев назад

Hi what was the last French style baked product you mentioned at the end of the video?

@absbi0000 7 месяцев назад

I’m not your student and I WILL NOT DO YOUR HOMEWORK. Great video.

@dinahnicest6525 3 года назад

My recipe for Springerle cookies should have Hartshorn (ammonium bicarbonate). Years ago, someone changed it to baking powder, but the pictures that are molded into them with a special rolling pin get lost as the leavening inflates them like balloons. I need to learn more about these things. Further complicating the matter is the package of all purpose flour (Gold Medal) that says it can be used in recipes that require self rising flour.

@deepikamalinilingamoorthy6772 4 года назад

Can I use eggs n lemon juice together wen baking biscuits? Is that right to use both or please let me know of any natural ingredient which is easily available in our kitchen for leavening ?

@schebania_ 5 лет назад

you're the real MVP

@BakerBettie 5 лет назад

HAHA thank you!

@9715092010521 4 года назад

It is good Baking powder and yeast together for dough?

@chnw0329 5 лет назад

hi may i ask, if i use baking powder instead of yeast, should i follow the same measurements of yeast given in a recipe, or there's an equivalent measurement of baking powder to yeast.

@BakerBettie 5 лет назад

Hi Ree, Unfortunately, baking powder is really not a direct substitute for yeast. While they both perform the same function of leavening your baked good, the way in which they do this is completely different and your recipe likely will not be very successful by trying to substitute the two. If you do not have access to or want to use yeast, I suggest looking for recipes that specifically call for baking powder.

@SweetRx 8 месяцев назад

I make a lot of sugar cookies and I've been advised to avoid baking soda because "soda spreads and powder puffs" is it just because it's weaker? And the cookies don't spread? I'm curious

@hebdb738eeb 4 года назад

Fresh cream yeast is not available instead of10 g fresh yeast how many g of instant dry yeast should I use please help me

@richardmatamis3058 6 лет назад

Is it ok to combine baking soda, baking powder and yeast together when making a bread?

@BakerBettie 6 лет назад

Hi Richard! It doesn't typically make sense to combine yeast with chemical leaveners (baking powder and baking soda) because yeast needs time to function properly while baking soda and baking soda begin acting immediately. If you were to add baking soda or baking powder to a yeast dough and allowed the dough to ferment, the chemical leaveners would no longer be active by the time the baked good goes into the oven.

@cryptomology9137 4 года назад

@@BakerBettie you just clear my confusion, too manya recipes mention to use baking powder and yeast together 😂

@ActionableFreedom 4 года назад

awesome

@milicorrea8415 5 лет назад

so how would you describe the leavening process in a couple sentances?

@BakerBettie 5 лет назад

Leavening is what makes your baked goods rise. This is created through air, steam, and carbon dioxide gases created by baking soda, baking powder, or yeast. Hope that helps!

@vidiaramheerai2979 4 года назад

You spoke about yeast on dough but using it for cakes you left out can you tell me about that

@naqibzulkifli3601 5 лет назад

What happens if i put yeast on pancake batter. Ur reply would be deeply appreciated

@BakerBettie 5 лет назад

Hi there! Yeast risen pancakes are a thing. You must make the batter ahead of time and allow it to ferment to develop the flavor and to give the yeast time to produce c02. Here is a good yeast pancake recipe: www.marthastewart.com/340301/yeast-raised-pancakes

@marianhamilton7822 4 года назад

Why do I find recipes with, for example, the same amount of flour and sugar and other ingredients, but the baking powder amounts vary?

@sevenhxrecords677 2 года назад

Tnks

@NTK1049 4 года назад

Sweets making for can I use yeast

@tp7206 2 года назад

As a Dutchman I'm a little confused about the Dutch baby pancake haha. However really appreciate the course you've laid out. The descriptions on what specific ingredients (different types of flour, leavening agents, eggs and fats) do is really well laid out. I've been cooking since my 18th but only started baking during the pandemic. It's quite daunting for the beginner and I wish I stumbled upon your videos earlier. Thanks!

@BakerBettie 2 года назад

Here is the believed origin of why Americans call if a Dutch Baby: “ Its ancestor is the crepe-like German pancake known as pfannkuchen. Many credit Seattle’s Maca Cafe for adapting the recipe in the early 20th century. Legend has it that when Victor Maca’s daughter first saw the German-derived dish, she mispronounced Deutsch (“German”) as “Dutch,” and the Dutch baby was born.”

@cookingwithhooman2277 4 года назад

So that's the difference between Baking Soda and Baking Powder ❤️🤓🐶✨

@ExcitingGirl 5 лет назад

what would happen if I added yeast and baked the dough immediately ?

@BakerBettie 5 лет назад

Hi there! Yeast needs time to function. If you put it in a dough and then immediately baked without giving it any time, nothing will really happen. You won't get any lift from the yeast and you also won't get any flavor from the yeast. It needs time to feed to create the gasses to leaven your baked good. Hope that helps!

@mangalusandreim.5068 4 года назад

what is the substitute of yeast in making dough? please notice me huhu

@mr.bornagain9846 5 лет назад

QUESTION Aren't yeast extract the same as leavening?

@BakerBettie 5 лет назад

Hi there! Yeast is a type of leavening. Leavening is a general word for the thing that makes your baked good rise. In this video I describe all of the things that can leaven your baked goods: yeast, baking soda, baking powder, air, steam.... All of these things work to leaven the baked good, but they work in different ways. Yeast is an organism that feeds on the sugars in bread dough. When it feeds, it produces carbon dioxide gas which leavens the baked good. Hope that helps!

@sriradhavenumadhavsringar5580 3 года назад

What is leavening agent 500(ii)

@sokunthearith4468 4 года назад

Much thanks Baker Bettie! I would like to ask you that Do we have any problem with health by using Baking soda or baking power for baking or cooking ?

@thehomeplatespecial597 5 лет назад

you're good

@BakerBettie 5 лет назад

Oh, thank you!

@lilmisssam4354 4 года назад

I shall note these down...

@goodnewsketo178 4 года назад

Can you combine different leavening agents such as baking powder and yeast?

@BakerBettie 4 года назад

It doesn't make a lot of sense to combine chemical leavening with yeast for several reasons. Chemical leavening works quickly to leaven your dough. When it gets hydrated and combined with an acidic ingredient it starts immediately producing carbon dioxide. Where yeast needs time to start creating gasses. So by the time it goes into the oven, the baking soda will be inactive. Baking powder is double acting so it does get another burst of activity when it hits the heat, but it will only be half as active. What kind of recipe would you want to do this in?

@goodnewsketo178 4 года назад

@@BakerBettie I am trying to make dough for keto that would rise best and have the yeast flavor.

@BakerBettie 4 года назад

@@goodnewsketo178 Yeast needs starch or sugar to feed on in order to work. So unfortunately, there isn't much in the keto diet that would get the yeast activated and moving to give it a yeasted flavor. Sorry I can't be of more help. I don't have any expertise with that kind of baking.

@goodnewsketo178 4 года назад

@@BakerBettie I appreciate any help you can give. I understand that when one adds sugar to yeast, the yeast digests it, making it uncountable as carbs. So, I could activate rapid rise yeast with a small amount of sugar. I'm just trying to get the gist of using the leavening when there is no gluten nor starch to speak of. I have heard of bakers adding vital wheat gluten to their dough. I am trying to understand how the yeast and or baking powder would react. Thanks for your time.

@bonifacemusau3872 2 года назад

Yes it's possible make a small biga with yeast six hours before you make your full recipe where then you can put in your baking powder.

@ithunyeasir5662 5 лет назад

Why is yeast used fr bread and baking powder fr cakes?

@BakerBettie 5 лет назад

Yeast needs time to feed in order to leaven the baked good. In order for it to make bread rise, you must develop a strong gluten structure so that the dough will hold the gasses in. This leads to the best flavor of the bread and also the best texture. If you were to develop gluten strong enough to hold in the gasses that yeast produce in a cake, the cake would be tough and chewy. So baking soda or baking powder is used for quick leavening and yeast is used when the flavor is desired and when a strong chewy texture is what you want.

@annabako4548 2 года назад

What is the role of gluten in dough?

@BakerBettie 2 года назад

Gluten is what gives traditional baked goods structure. When a dough or batter is baked, the gluten network stretches to contain the gasses that are leavening the baked good. A strong gluten network will produce baked goods with a lot of chew and a sturdy structure. In contrast, a weak gluten network will produce baked goods and are light and tender.

@welf_jantangulo2065 4 года назад

Can a baking powder work as good as yeast??

@BakerBettie 4 года назад

Hi there, baking powder also helps leaven your baked goods but it works in a completely different way than yeast does. Yeast needs a strong gluten structure to hold in its gasses because as it feeds, it produces the gasses very slowly. This is why bread dough is kneaded. It builds strength to help hold in the gasses produced by the yeast. Baking powder leavens baked goods with lighter textures and less gluten development. It releases gasses very quickly and you want less of a gluten structure so it can rise in the oven and stay tender. This is why you are careful to not overwork the gluten in things like biscuits and muffins. Hope that helps.

@welf_jantangulo2065 4 года назад

@@BakerBettie thank you so much i appriciate it so much,, im from mindanao Philippines,, and i make sio pao,, and sell it to support my school,, your time to videos like this is important to improve my baking,, thank you so much

@lamrof 5 лет назад

Indian roti is done via the 3rd method?

@BakerBettie 5 лет назад

Indian roti is considered an "unleavened bread" so it does not contain chemical leavening or yeast. So you are correct, steam will puff up the bread as it is cooking and then it deflates.

@lamrof 5 лет назад

@@BakerBettie The Ethiopian Injera uses the yeast to form the thousands of holes they call "eyes" to make the flat bread scoop sauces like a spoon. I think the French Crepe is done the same way I guess.

@BakerBettie 5 лет назад

@@lamrof Yes! I have made Injera once where we let the flour naturally ferment with the natural yeasts in the flour and the air. Very delicious! Traditionally, French Crepes do not contain any leavening and are not allowed to ferment.

@debrickashaunjaquavious999 Год назад

So if you are following a recipe using yeast/the biological leaving how much baking powder could be used instead Say one packet of yeast = __ baking powder?? Thank you again for the video ❤

@BakerBettie Год назад

Hi, you should not substitute baking powder for yeast in a recipe. They do not react the same.

@fromscratchtoplate 4 месяца назад

If baking powder can be used in all recipes whats the point of baking soda? Can you just replace baking soda with baking powder?

@aminasey 3 года назад

What happens when we make a recipe that requires yeast and flour that has baking powder in it

@KaustavMajumder Год назад

Ago old mysteries solved. 😇

@jeffreystieve8017 2 года назад

How many times did she say now? 100?

@carterriesberg1044 3 года назад

@jazirkusakabe874 4 года назад

I always use too much baking powder and soda and it tastes terrible I wanna use yeast instead

@BakerBettie 4 года назад

While yeast is also a leavener like baking powder and baking soda, it functions differently. It really needs to be used in baked goods that have a strong gluten structure like a bread dough. It does not work well in something like a muffin or cookie because the gluten isn’t strong enough to hold the gasses in. Make sure when you measure baking soda or baking powder that you level it off well so you aren’t putting too much in.

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