2. Leavening: To lighten dough
Leavening agents
ChefMichaelScott
LeadInstructorAESCA
Boulder
• Biological = Yeast
• Chemical = Baking Soda (Baking Powder)
• Mechanical = using physical techniques
3. Chemical Leavening
• Baking Soda + Tartaric Acid = Baking Powder
• Tartaric acid is Cream of Tartar, a by product of the wine making
process
• Additional acid in recipe will help in leavening
• Buttermilk
• Sour cream
• Double acting backing powder, activates when mixed with liquid
and then again when heated.
• Do not hold raw product with Chemical leavening overnight
• Thoroughly mix Baking Powder with other dry ingredients to
evenly distribute
ChefMichaelScott
LeadInstructorAESCA
Boulder
4. Baking Principles
High Altitude and Baking
• For every 2,500 ft. in elevation decrease the amount of chemical
leavening by 20%
Mixing Methods for Batters
Biscuit: makes a tender, flaky product.
• Keep fat in small pieces
• Do not over mix
• Create layers
Creaming; chewy to crunchy textures
• Gently mix softened butter or shortening with sugar to dissolve
• For cookies & brownies mostly
Muffin; cake like texture
• mix dry and wet ingredients separately then combine when ready
to bake
ChefMichaelScott
LeadInstructorAESCA
Boulder
5. Breakfast Pastries
• Danish; enriched & leavened laminated dough
• Combination of methods from puff pastry, croissant and brioche
dough
• Usually filled with fruit or cheese pastes just before baking.
Techniques
Folding; creating layers of fat and dough by folding
Proofing; temperature and humidity controlled growth of yeast
ChefMichaelScott
LeadInstructorAESCA
Boulder
