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Home » Charts » Cooking & Baking Charts

Leavening Methods and Agents Chart

Published: Oct 12, 2018 · Modified: Feb 4, 2022 by Jan Nunes

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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!

A chart explaining and comparing leavening agents and leavening methods.

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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I'm Jan and I love to cook for friends and family. Over the years I have learned that many recipes are related and if you learn to make one delicious dish and you can make many more. So come join me as I chart recipes and ingredients and share my favorite dishes.

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