Leavening agents have been used for thousands of years to create bread. They feed off of sugars in bread dough and create carbon dioxide (CO2) which adds air holes to bread to make it rise. Leavening agents all have pros and cons which means they are each used for specific reasons, but I wanted to know which agent caused bread to rise the most. The leavening agents that I decided to test were baking soda, a chemical agent, yeast, and sourdough starter, both biological agents. A chemical leavening agent is an agent that is made by man, and works faster. Biological agents add taste to the bread, work slower, and occur naturally.
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