Leavening with Baking Powder

• According to Michel Suas, author of "Advanced Bread and Pastry," one of the most common leavening agents that bakers use to make quick breads is baking powder. It contains baking soda plus two acids -- usually sodium aluminum sulfate and calcium acid phosphate. One acid reacts when the powder gets wet; the other reacts when it's exposed to heat. This gives you more flexibility with timing as the chemical kick lasts until the batter hits the heat of the oven. Additionally, since it's perfectly balanced with the acid and baking soda, you don't risk having the soapy flavor that can happen when baking soda isn't neutralized properly.

Leavening with Baking Soda

• Baking soda is four times stronger than baking powder. In general, 1/4 teaspoon of baking soda has enough power to leaven 1 cup of flour. To achieve the right amount of lift, you need to pair baking soda with an acidic ingredient. The chemical reaction between baking soda and an acid creates carbon dioxide, which then presses against the batter, causing it to rise. For every 1/4 teaspoon of baking soda, add 1/2 cup of buttermilk, sour milk, yogurt or sour cream. Alternatively, 1 tablespoon of lemon juice, 1 tablespoon of vinegar, 3/8 cup molasses or 1/4 cup of cocoa can also get the job done.

Leavening with Steam

• Steam is a naturally occurring leavening gas that works in some capacity to leaven every baked good. When the milk, eggs, water or other moist ingredients in your quick bread recipe are exposed to heat, they produce water vapor which expands to increase the volume of the batter. Although some baked goods -- such as angel food cake or popovers -- rely almost solely on steam, quick breads rely in smaller part on steam to work in tandem with other leaveners to give them their lift.

Leavening with Air

• Air might be the most important, yet unsung leavener used in quick breads and all baked goods. The air that's trapped in the batter or dough is essential since no new air is formed during baking. Instead, the gasses given off from steam or chemical leaveners such as baking soda or baking powder work by expanding the pockets of air and causing the quick bread to rise. Some of the ways that air is incorporated into your recipe include the beating and creaming of butter and sugar, sifting of flour and beating eggs.