A leavening agent is an organism or substance that when added to a dough of flour and water causes it to "rise" by evolving carbon dioxide or other gases that become trapped as bubbles within the dough.

Commonly used leavening agents include:

• baker's yeast
• sourdough
• yoghurt
• baking powder
• steam
• air
• pearlash

See also

• Leaven

External links

• Leavening