| Display title | Impossible Leavening |
| Default sort key | Impossible Leavening |
| Page length (in bytes) | 3,683 |
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| Page ID | 50952 |
| Page content language | en - English |
| Page content model | wikitext |
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| Page creator | prefix>Import Bot |
| Date of page creation | 21:27, 1 November 2013 |
| Latest editor | Dai-Guard (talk | contribs) |
| Date of latest edit | 00:35, 6 October 2014 |
| Total number of edits | 7 |
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Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | In comedy shows, yeast tends to be treated as far more volatile and powerful than it actually is. A less than stellar baker will add more yeast to a recipe than it needs, often many times more, and the dough reacts explosively. If you're lucky, all that you get is a mess in the kitchen, or a pizza that nearly fills the oven as it bakes. However, it's just as common to see the dough explode all over the kitchen or, in extreme cases, come to life. Occasionally, baking powder and baking soda, also known for their leavening properties, can cause much the same problems. |