Yeast & raising agents

Whether it is a fluffy Zopf, a hearty sourdough loaf or spiced gingerbread, the right raising agent decides how well your bake rises. Yeast and sourdough need time and warmth, baking powder and bicarbonate of soda react quickly, and baker's ammonia and potash are the specialists for Christmas biscuits. Here you will find more than 15 yeasts and raising agents for bread, cakes and biscuits.

Which raising agents do we stock?

• Yeast: dried yeast 6 x 11 g and dried yeast 7 g in a pack of 3, plus Lievito Madre natural yeast for Italian doughs.
• Sourdough: sourdough starter 160 g, rye sourdough powder and wheat sourdough powder (500 g each), liquid rye sourdough 70 g and organic rye sourdough extract 30 g.
• Baking powder: FunCakes baking powder 80 g, baking powder 15 g in a set of 6, cream of tartar baking powder 80 g, organic cream of tartar baking powder 20 g in a set of 3, and bicarbonate of soda 50 g.
• For gingerbread and Leckerli: baker's ammonia (ammonium bicarbonate) 80 g, potash 40 g and Triebsalz 50 g.

Which raising agent for which bake?

• Zopf, rolls, bread and pizza: mix dried yeast straight into the flour. As a rule of thumb, a 7 g sachet replaces about half a cube of fresh yeast and is enough for 500 g of flour. A long, cool prove gives more flavour than lots of yeast, as our toast bread recipe shows.
• Sourdough bread: use the sourdough starter to begin your own sourdough. Powder, liquid sourdough and extract mainly add acidity and flavour to rye and mixed-grain bread; for the rise you usually combine them with yeast.
• Panettone, colomba, pizza: Lievito Madre is the Italian mother dough, with a mild, slightly tangy taste.
• Loaf cakes, muffins, sponges: baking powder. Cream of tartar baking powder starts working as soon as it is mixed, so get the batter into the oven quickly.
• Cookies, scones, brownies: bicarbonate of soda needs an acid in the dough, such as buttermilk, yoghurt, honey or cocoa.
• Gingerbread, Leckerli, amaretti: baker's ammonia raises flat, dry biscuits. In a deep cake it leaves an ammonia taste behind.
• Honey doughs: potash is the classic for gingerbread and Basel Leckerli, whose dough rests for a long time. It makes biscuits spread rather than rise. Dissolve it in a little water before adding it. Ideal for your gingerbread house.

You will find the right flour under Flour & baking ingredients. And if you would like to knead yeast and sourdough doughs with a professional, join one of our bread courses in Adliswil.

Frequently asked questions

Can I replace baking powder with bicarbonate of soda?

Only if your dough contains an acid. Baking powder is already a ready-made mix of bicarbonate and acid. Bicarbonate on its own is stronger, so never swap it one for one.

Why does baker's ammonia smell so strong?

Ammonia escapes during baking. In thin biscuits the smell disappears completely and does not affect the taste. Keep the tub tightly closed.

Do I need to feed sourdough?

A home-made starter, yes: it needs fresh flour and water regularly to stay active. Sourdough powder and extract, on the other hand, can be used straight from the pack. You will find all other baking ingredients under Fillings & Ingredients.