Leaven

I watched the chef leaven the pizza dough by adding baking soda and vinegar to it.

The pastry chef will leaven the croissant dough by folding in butter.

The chef taught us to leaven the biscuit dough by using a technique called "cutting in" the butter.

I always leaven my bread dough with honey to add a touch of sweetness.

The baker will leaven the dough with sourdough starter to create a tangy flavor.

She followed the instructions and kneaded the leaven into the dough until it was fully incorporated.

The sourdough bread required a fermented leaven for a distinct tangy flavor.

The artisanal bread bakery used a natural leaven made from wild yeast for their signature loaves.

The cookie recipe called for adding leaven to the dough in stages to create a light, fluffy texture.

The baker used yeast as the leaven in the pizza dough.