This chart is a quick reference of leavening methods, agents, and their proportions to flour. Find the best leavening agent for your next baked treat here!
The three leavening methods, mechanical, fermentation, and chemical are listed in Column 1 of this chart. Column 2 contains the six leavening agents, air, egg white, yeast, baking powder, baking soda, and cream of tartar, that are related to each leavening method.
Follow the color coding for each method to see which agents pertain to each method. The amount of needed of an agent is listed in Column 3 "Proportion". The "Classic Use" for each method/agent is listed in the Column 4 as well as specific notes for its usage in Column 5.
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