What is a common leavening agent used in baking?

A common leavening agent used in baking is yeast. Yeast is a living organism that ferments and produces carbon dioxide gas when it consumes sugars. This process causes the dough to rise, creates air pockets, and results in a light and airy texture in baked goods such as bread and rolls. The fermentation also contributes to the flavor profile of the baked product, enhancing its taste and aroma.

While baking soda is also a leavening agent, its mechanism differs. It produces carbon dioxide when combined with an acid, rather than through fermentation. Vanilla extract and salt do not act as leavening agents; vanilla adds flavor, and salt enhances taste and controls yeast activity, but neither causes the dough to rise. Understanding the role of yeast in baking helps clarify its importance and functionality in creating successful baked products.