Kergitavad

Kergitavad is a term used in Estonian to describe a type of leavening agent or anything that causes something to rise. While it can broadly refer to any substance that introduces air bubbles into a mixture, it most commonly pertains to baking. In the context of baking, kergitavad are essential for creating light and airy textures in bread, cakes, and pastries.

The most common forms of kergitavad include biological leavening agents like yeast (pärm) and chemical leavening agents such as baking powder (küpsetuspulber) and baking soda (söögisooda). Yeast works through fermentation, producing carbon dioxide gas that causes dough to rise. Baking powder and baking soda react chemically, usually with moisture and an acid, to release carbon dioxide. The specific type of kergitav used depends on the recipe and the desired outcome. For instance, yeast is typically used for bread, while baking powder is common in cakes and muffins. Understanding the function of kergitavad is fundamental for successful baking in Estonian culinary traditions.