Leavening agents are substances used in baking to help dough rise and create a light, airy texture. They work by producing gas, which gets trapped in the dough, causing it to expand. Common leavening agents include baking soda, baking powder, and yeast. Each of these agents has a unique way of creating gas, whether through chemical reactions or fermentation. When you mix baking soda with an acid, it releases carbon dioxide, while baking powder contains both an acid and a base, allowing it to work without additional ingredients. Yeast, on the other hand, is a living organism that ferments sugars, producing gas over time. Understanding these agents is essential for successful baking!