Leavened dough is a type of dough that is raised by fermentation through the addition of yeast or sourdough starter. The carbon dioxide produced by the yeast loosens the dough, giving it volume and a porous structure inside. It is the base for risen products such as bread, poğaça, and pizza.
Where It's Used
“Let the yeasted dough proof in a warm place until it doubles in size.”
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Why Does It Happen?