Leavening Methods and Agents Chart

This Leavening Methods and Agents Chart provides a quick reference to leavening methods, agents, and their proportions in relation to flour.

Find the best leavening agent for your next baked treat here!

How to Use This Leavening Methods and Agents Chart

Begin by following the color coding for each method to determine which agents are associated with each method.

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.
The amount needed of an agent is listed in Column 3, "Proportion".
The "Classic Use" for each method/agent is listed in Column 4.
Specific notes for each method/agent are in Column 5.