Dr. Sebi tells us how to make bread rise Follow @theelectriccupboard Dr. Sebi tells us that Irish Sea Moss (Chondrus Crispus) and Perrier water can be used as natural leavening agents to help give rise to baking. Baking soda and yeast are not approved as they are harmful when consumed. Leaven, in Vulgar Latin it had a literal sense of "means of lifting, something that raises." It is from levare "to raise" A leaven /ˈlɛvən/, often called a leavening agent /ˈlɛvənɪŋ/ (and also known as a raising agent), is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. Steam and air are used as leavening agents when they expand upon heating. To take advantage of this style of leavening, the baking must be done at high enough temperatures to flash the water to steam, with a batter that is capable of holding the steam in until set. This effect is typically used in popovers, Yorkshire puddings, and to a lesser extent in tempura. Perrier /ˈpɛri.eɪ/ (French pronunciation: [pɛʁ.je]) is a French brand of natural bottled mineral water captured at the source in Vergèze, located in the Gard département. Perrier is best known for its naturally occurring carbonation, distinctive green bottle, and higher levels of carbonation than its peers. #drsebi #bread
