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Leavening is what makes baking both a delight and a challenge.
It is because of leavening agents that your cookies, breads, and cakes rise and your pastries are light and flaky.
Leavening comes in several varieties mechanical, biological, and Chemical.
If you are using the creaming method to mix your dough, you are using mechanical leavening.
If you have ever seen a matzo then you know what bread without leavening looks like.
