Yeast and leavening agent

Baking powder is a levelling agent that is found in lots of recipes from cakes to cookies!

Bicarbonate of soda is a levelling agent that gives cakes and bread a fluffy light texture.

Fresh yeast release carbon dioxide when activated. This makes bread rise when baking.

Dried yeast comes in small granules that need to be rehydrated before use.

Instant yeast has a very fine texture, making it very easy to use. Unlike fresh yeast or dried yeast, it doesn’t need proving.

Sourdough starter is a process of cultivating yeast naturally instead of using packaged yeast.