Leavens example sentences

"Leavens" Example Sentences

1. The bread dough needs to be leavened with yeast.
2. The natural bacteria in the sourdough will leaven the dough.
3. Adding baking powder will leaven the cake batter.
4. The air pockets in the bread are a result of leavening.
5. The sourdough culture is used to leaven the dough for the artisan bread.
6. A good leavening agent is essential for making fluffy pancakes.
7. The bread didn't rise properly because the leavening wasn't strong enough.
8. The use of bicarbonate of soda will leaven the soda bread.
9. The bread recipe required two hours of leavening time.
10. Faster leavening is possible with the addition of baking soda and vinegar.
11. The bread has a denser texture due to the lack of leavening.
12. The leavening agent can affect the flavor of the baked goods.
13. The sponge cake is leavened by beating the egg whites until stiff peaks form.
14. The bread dough needs to be covered while it is leavening to prevent it from drying out.
15. The ancient Egyptians used beer yeast to leaven their bread.
16. The dough must be leavened before it can be baked.
17. Baking powder is a common leavening agent used in quick bread recipes.
18. The rising of the bread is a result of the leavening process.
19. The loaf of bread had a delicious flavor thanks to the sourdough leavening.
20. The leavening time required will vary depending on the recipe and leavening agent used.
21. The dough needs to be kneaded properly to ensure even leavening.
22. The bread dough should be allowed to undergo a slow leavening process to enhance the flavor.
23. The sourdough starter is used for leavening the dough in traditional San Francisco sourdough bread.
24. The amount of leavening required can be adjusted to achieve the desired texture.
25. The leavening agent can be mixed with the dry ingredients before adding liquids.
26. The flavor and texture of the sourdough is a result of the wild yeast used for leavening.
27. The leavened bread was a hit among the judges at the baking competition.
28. The dough was allowed to leaven overnight for a more robust flavor.
29. A good leavening agent is essential for light and fluffy cakes.
30. The leavening process involves the release of carbon dioxide which helps the dough rise.

Common Phases

1. "The yeast leavens the dough;"
2. "A leaven of doubt had crept into his mind;"
3. "Adding baking powder leavens the cake batter;"
4. "The leaven of rebellion was spreading among the workers;"
5. "The sourdough starter leavens the bread dough;"