Baking without baking powder or soda?

You're right, baking powder and soda are the most common leavening agents, but there are other ways to get that light and airy texture in your baked goods!

Here are some alternatives:

1. Using Yeast:

* This is a classic method for bread and other yeasted goods. Yeast feeds on sugars and produces carbon dioxide, which creates air pockets and makes the dough rise.

2. Steam:

* This is particularly helpful for cakes and other dense pastries.

* The heat of the oven turns water into steam, which expands and lifts the batter.

* To incorporate steam, you can add a lot of liquid to the batter, use a technique like the "water bath" method for cakes, or add ingredients like applesauce or mashed bananas that contain moisture.

3. Eggs:

* Eggs provide structure and lift in baked goods.

* The proteins in egg whites coagulate when heated, creating a stable foam that adds volume.

* You can achieve a lighter texture by separating the egg whites and whipping them into stiff peaks before gently folding them into the batter.

4. Whipped Ingredients:

* Whipping ingredients like egg whites, cream, or even butter can incorporate air into the batter, making it lighter and airier.

5. Natural Leavening Agents:

* Some ingredients can naturally contribute to leavening:

* Honey: Contains small amounts of enzymes that can create gas bubbles.

* Molasses: Similar to honey, its enzymes can contribute to leavening.

* Yogurt: The live cultures in yogurt release carbon dioxide during baking, contributing to leavening.

Things to Remember:

* Density: Baked goods without chemical leaveners will be denser than those with baking powder or soda.

* Experimentation: It might take some experimentation to find the perfect combination of ingredients and techniques to achieve the desired texture.

Let me know if you have a specific recipe in mind, and I can give you more targeted advice on how to achieve a light and airy texture without baking powder or soda!