Leavened Dough

Leavened dough is dough that rises through fermentation after yeast or sourdough starter is added. The carbon dioxide produced by yeast loosens the dough, increasing its volume and creating a porous interior. It is the base for risen products such as bread, poğaça (Turkish savory buns), and pizza.

Where It’s Used

“Let the leavened dough proof in a warm place until it doubles in size.”