What is the most common leavening agent used in baking?

While yeast is indeed a significant leavening agent used in baking, baking powder is actually the most common leavening agent for most modern baked goods. Baking powder contains both an acid and a base, which allows it to produce carbon dioxide gas when it comes into contact with moisture and heat. This gas creates bubbles in the batter or dough, causing it to rise and become light and fluffy.

Yeast is a living organism that ferments and produces carbon dioxide over a longer time, often used in specific recipes like bread and rolls that benefit from its distinct flavor and texture. However, for quicker recipes, such as cakes and muffins, baking powder is typically preferred due to its immediate reaction, allowing for faster preparation and baking times.

Baking soda, while effective, requires an acid to activate it and is often used in recipes where another acidic ingredient is present. Air is also considered a leavening agent, as it is incorporated during mixing and beating processes, but it is not as prominent as baking powder in terms of consistency and convenience. Therefore, while yeast plays a crucial role in specific baked products, baking powder takes precedence as the most common leavening agent in various baking applications.